high fiber cookies

High Fiber Cookies

High Fiber Cookies

I love these crispy cookies. Dried figs are high in fiber and antioxidants and I sometimes chop up some dark chocolate instead of chocolate chips for an even healthier cookie. The thinner you press them before baking, the crispier they will be. - Jenny Jones

Prep Time: 14 minutes

Cook Time: 16 minutes

Total Time: 30 minutes

Makes: a dozen 4 1/2-inch cookies

High Fiber Cookies


  • 1 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1/2 cup All Bran Original cereal
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/2 cup oil (vegetable oil or extra light olive oil)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla

  • 1/4 cup dark chocolate chips
  • 3 Tablespoons flaked sweetened coconut
  • 5 dried figs, chopped


  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, oats, cereal, baking soda & salt in a bowl or on wax paper.
  4. With electric mixer on medium-high, beat oil, sugars, egg & vanilla in a bowl for 3 minutes until thick.
  5. On low speed, stir in flour mixture, followed by chocolate chips, coconut & figs. Batter will be thick.
  6. With wet hands or using a scoop, shape into 2-inch balls and place onto baking sheet. With a wet fork, flatten each one to 1/2-inch thick.
  7. Bake about 16 minutes until edges are golden. Cool on the pan for 5 minutes before removing.

No whole wheat pastry flour? See Substitutions in my blog.

14 Comments on "High Fiber Cookies"

  1. Emma

    These cookies are delicious, the perfume of the figs is wonderful. Even better than your Everyday Cookies.
    Thank you for sharing your recipes.
    Making your pizza dough tonight, it always works well.

  2. Leslie

    I made these for an upcoming family gathering. They are crisp, light and packed with flavor. Perfect with a mid morning cup of tea. good thing it’s such a quick recipe as this batch is disappearing and I need to make more for the beach trip! Thank you, Jenny, for sharing your passion with others; it is contagious and makes we want to get in the kitchen and create.

  3. Christine

    I made these this afternoon with a gluten free flour mix following the recipe without making adjustments. I had a bag of Betty Crocker premixed but if you have other gluten free flours, you can mix your own. I used bran flakes that had raisins so I left the raisins in. I didn’t have coconut (dang) and I forgot the chocolate chips, but since I was doing small batches in my convection microwave, I added some walnuts to the second batch. Then I remembered the chocolate chips so they are in the third batch. Having sampled all batches (quality control of course 🙂 I can say these cookies have a delectable taste and I love them. My husband always teases me about cooking with Jenny. 🙂

  4. Lynn

    I have fresh figs and am thinking of using them and using less oil.
    Worth a try??

    • Jenny

      I don’t really know but please report back if you try.

  5. Josie

    Thanks for sharing Jenny. I love your recipes as they always turn out well and your explanation is so detailed. I will surely make these.

  6. Alice Ball

    Thanks for share recipe,I’ll make cookies on tomorrow😀

  7. Granmama11

    I do believe you can add “mind reader” to your many skills. I have thought all day that I wished I had a recipe for a high fiber cookie, meant to Google it but got busy and never did. I will definitely make these tomorrow. Thank you so much!

  8. Donna

    Ok, will finally purchase whole wheat pastry flour, this looks so good and good for you.
    Thank you for sharing your recipes!!

  9. Yoly T.

    Thank you for another great recipe. Will be making some this weekend.

  10. Terri

    Thank you for this great recipe, I can’t wait to try it out!!!

  11. Laura

    It is the fourth day of a heat wave over here 0-(
    As soon as it rains, I will open the windows and bake a batch.
    Jenny- you wrote that you broken dark chocolate for chips? Does that mean you chop up your favorite block of dark chocolate.
    When the heat wave is over,,,,,,,,,making 2 batch and freezing one.

    • Jenny

      Instead of a block, I find it easier to chop up a dark chocolate bar so that’s what I use.

  12. Jeannette

    Can’t wait to make them they look yum

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