Fabulous Fiber Chocolate Chip Cookies Recipe

Name: Fabulous Fiber Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups flax seed meal; 1/4 cup oats; 1/4 cup packed light brown sugar; 1/2 cup granulated sugar; 1/2 cup butter (room temperature); 2 egg whites; 1/2 cup chocolate chips

Servings: persons

1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups flax seed meal
1/4 cup oats
1/4 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter (room temperature)
2 egg whites
1/2 cup chocolate chips

1
Preheat oven to 350u00b0. Line a cookie sheet with parchment paper.
2
In a small bowl combine first 5 ingredients (dry ingredients).
3
In a larger bowl beat sugars and butter until fluffy, then add egg white and dry ingredients, beat well.
4
Stir in chocolate chips.
5
Shape into little balls (I used my hands, but you could also use tablespoons I guess) and place on baking sheets. Press down with the palm of your hand (they won't spread, so press them as flat as you like your cookies).
6
Bake for 15-20 minutes (I baked them for 18 and liked them that way).

1144

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups flax seed meal, and more.

Yes, Fabulous Fiber Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fabulous Fiber Chocolate Chip Cookies

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