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High-fiber oatmeal raisin walnut cookies cooling on a wire rack, 4.6g fiber each
Emma Hartwell

High-Fiber Oatmeal Cookies (4.6g a Cookie)

Thick, chewy oatmeal raisin walnut cookies with 4.6g of fiber each from oats, whole wheat flour, flax and chia — the 30-minute dough rest is what keeps them chewy instead of dry.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter softened (1/2 cup)
  • 120 g brown sugar packed, about 2/3 cup
  • 1 large egg
  • 1 tsp vanilla extract
  • 100 g whole wheat flour about 3/4 cup
  • 40 g ground flaxseed about 1/4 cup
  • 15 g chia seeds about 1 tbsp
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 200 g rolled oats about 2 cups, not quick oats
  • 100 g raisins about 2/3 cup
  • 60 g walnuts chopped, about 1/2 cup

Method
 

  1. Beat the softened butter and brown sugar together for 2–3 minutes until lighter. Add the egg and vanilla and beat until smooth.
  2. In a second bowl, stir together the whole wheat flour, ground flaxseed, chia seeds, cinnamon, baking soda and salt. Add to the butter mixture and mix just until no dry flour shows. Fold in the oats, raisins and walnuts.
  3. Cover the bowl and rest the dough at room temperature for 30 minutes (or refrigerate up to 2 days). The oats, flax and chia absorb moisture and the dough firms up — this is what keeps the cookies chewy rather than dry and crumbly. Do not skip it.
  4. Heat the oven to 350°F / 175°C and line two baking trays. Scoop 12 equal mounds (about 60g each), space them out, and press each down slightly.
  5. Bake 12–14 minutes, until the edges are golden and the centres still look slightly underbaked. Cool on the tray for 5 minutes, then move to a rack; they finish setting as they cool.

Notes

Fiber: 55.5g across the batch, so ≈4.6g per cookie of twelve, computed from USDA values — 20.2g rolled oats, 10.9g flaxseed, 10.7g whole wheat flour, 5.2g chia, 4.5g raisins, 4.0g walnuts. A standard white-flour oatmeal raisin cookie is around 1–1.5g.
Dates instead of raisins: 100g chopped deglet noor dates, a tablespoon less sugar, about 4.9g a cookie.
Dark chocolate (70%+) in place of the raisins keeps the number close (10.9g fiber per 100g).
Storage: airtight tin 5 days; freeze baked cookies 3 months, or freeze scooped dough and bake from frozen with 2 extra minutes.