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 vegetable 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.

39 Comments on "High Fiber Cookies"

  1. Mark

    In my 75 years on the Planet, I am sure I have not found a tastier cookie recipe =). Thank you.

  2. L

    Will those cookies spread? How far apart should we lay them on the baking pan

    • L

      Oh never mind, these cookies did spread, I will write that down for next time.
      They turned out beautiful!
      Thank you

  3. Jb

    Just put the recipe into my Fitness create a recipe: 4 cookies per recipe
    Per cookie
    907 cal 45.2g fat 539.6mg sodium
    112.2 total carb 14.2 dietary fiber
    56.3g sugar 22.9 protein

    • Kim

      Are you sure it’s 907 calories per cookies, that sounds high

  4. jKate

    These look good but would need to know the nutritional values, fiber, fat, protein etc before I made these. Others have asked, but I have not seen an answer . Thank you .

  5. Cassie

    Made this on Friday – they are all gone already! What a hit!

    My alterations: I used all-purpose flour because I was not able to find whole wheat pastry flour, not even from Whole Foods as suggested. Also used about 2 tbsp of butter instead of half the oil, per some comment’s recommendations.

    These turned out great! What a delicious treat. The consistency was chewy and firm and even the cooking times were spot on, something I usually don’t see.

    Thanks for the recipe, I’ll be back for more!

  6. Chris

    These look really good. What are the calories per cookie?

  7. Katrina

    I am looking specifically for cookies with a high fiber content that are also delicious, which these cookies are advertised as being. However, you don’t have the nutritional content listed. What are the calories per cookie? How many grams of fiber per cookie?

  8. L

    Does anyone know if I can use Robin Hood cake and pastry flour instead of whole wheat pastry flour?
    That’s what I have on hand


  9. L

    Would it be possible to use just pastry flour?
    It’s not whole wheat, just wondering if that would change anything bother than the nutrition


  10. Lisa Tomco

    It seems like your website changed? Which website do I go on where you have ‘videos’ on everything. As long as I see the ‘videos’ anything seems so easy to make. I am a completely new at cooking so I must see everything before I can trust myself. Thanks for your reply

    • Jenny Can Cook

      This website has all of my recipes but only some of them have videos. For the ones that do you will find the video just below recipe. There are over 250 recipes here and only about 60 have videos. You can see all the videos here in the “Videos” category or use my youtube link and watch them on youtube.

      • Elizabeth Naomi

        Thank you, Jenny….I feel like you are my friend.LOL I get to visit you whenever I need to have delicious food! Will keep in touch….your friend from Portland, OR

  11. Lisa T.

    Thanks Jenny!! I love all your recipes….and I always keep looking forward to keep wanting to do more!…what an addiction(LOL). Instead of 1/4 oil, I divided it 1/2 oil and 1/2 butter. It’s amazing what a little bit of butter can do to enhance the flavor. The flavor of the butter made them taste 100% better…Thank you again.

  12. JIWA

    Hi folks. Read all your comments. Lots of good suggestions and ideas. I made these with raisins, melted butter ( I like the flavor it adds), mixed spice with anise, 8 grain rolled grains as well as oatmeal, and doubled the recipe. Also added walnuts and coconut. Finally, I am too lazy to make cookies, so I usually make my cookie mix into bars. Baking in a 9×13 pan or my big brownie pan. Anyway. They came out GREAT!. Crispy and soft and delectable. this is one very versatile recipe. Jenny, all of your recipes have been good for me. I rarely follow a recipe exactly, but I call them a success if they come out with my revisions. A great basic recipe should be able to be modified, I always say. Thanks again for your enthusiasm and inspiration.

  13. Terry

    I always have Fiber 1 cereal on the shelf since I eat that often, do you think it would work,?

  14. Lynda

    I used coconut oil instead of plain oil and raisins in substitution for chocolate chips. Instead of bran cereal used oat bran and one tablespoon of butter.

    Just tasted them and yes I would make these again. Thanks

  15. Dana

    Do you think I can sub dates for figs? I have lots of dates. Thank you.

    • Genni

      I’ve substituted dates for figs many times. Would not use them for baking because they would not be available for I would have eaten them already. So dates work great.

  16. Verna

    I have never used pastry flour. Is regular brown flour ok to use.
    What is the difference between pastry and regular flour?
    Is it OK to substitute?
    Thank you for your recipes.

    • Verna Rose

      That’s my name also. I use whole wheat pastry flour all the time. Don’t know about brown. either.

      • Itskathyo

        That is too crazy ladies! My moms name is also Verna. Never knew another before

    • Jenny Can Cook

      Please look at the Flour Basics in my FAQs.

  17. Barbara

    Just made these and they look yummy. Thank you once again for a great easy recipe Jenny.

  18. 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.

  19. 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.

  20. 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. 🙂

  21. 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.

  22. 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.

  23. Alice Ball

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

  24. 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!

  25. Donna

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

  26. Yoly T.

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

  27. Terri

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

  28. 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.

  29. Jeannette

    Can’t wait to make them they look yum

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