Crunchy cookies, high in fibre, made from oats, wholemeal flour and flaxseed. A brilliant afternoon snack for kids or to pop into school lunchboxes
We hear so much about protein and with all the hype it’s understandable that some parents will be worried if there kids are getting enough. If you want to learn more about this then I suggest reading this guest post by Children’s Nutritionist Penelope Henderson.
But what many children are actually lacking is fibre. Fibre is essential for digestion and the promotion of beneficial gut bacteria. It can also help to regulate blood sugar and lower cholesterol.
Fibre is found in vegetables, fruits, whole grains and legumes, which I appreciate are tricky foods for many kids. But incorporating fibre into homemade snacks like these cookies might make it a bit easier to hit their requirements.
How To Make High Fibre Cookies
The full recipe with ingredient measurements is in the recipe card towards the bottom of this post. I’ve also included some step-by-step images here that might be helpful.
- Add butter, egg and vanilla extract to a food processor and blend.
- Add wholemeal flour, oats, sugar, ground flaxseed and bicarbonate of soda and blend again.
- Take a heaped tablespoon of the mixture and shape into a small round cookies. You will be able to make 16 cookies in total.
- Divide between two baking trays and bake for 17 minutes.
Allow the cookies to cool for 5-10 minutes on the baking tray before eating. They will still be a bit soft so cooling allows them to firm up a little.
Once cooled you can enjoy them straight away as an afternoon snack. They’re also great to pop into lunchboxes.
Storing & Freezing
These cookies will keep in an airtight tin for up to 3 days. Because they don’t contain preservatives like shop bought cookies, they will start to soften after this time.
But they can also be frozen for up to 3 months. They will defrost in a couple of hours so you can pop them straight from the freezer into lunchboxes.
More Cookies Recipes?
If you liked this recipe you may also enjoy my Mini Chocolate Chip Cookie recipe.
High Fibre Cookies
Prep Time: 10 minutes- Cook Time: 17 minutes
- Total Time: 27 minutes
Yield: 16 1x
Category: Snacks
Print Recipe
Pin RecipeDescription
Crunchy cookies, high in fibre, made from oats, wholemeal flour and flaxseed. A brilliant afternoon snack for kids or to pop into school lunchboxes
Ingredients
- 125g unsalted butter
- 1 medium egg
- 1 tsp vanilla extract
- 100g wholemeal flour
- 100g oats
- 60g white sugar
- 2 tbsp ground or milled flaxseed
- ½ tsp bicarbonate of soda
Instructions
- Preheat the oven to 180c and line two baking sheets with parchment paper.
- Add the butter, egg and vanilla extra to a food processor and blend until combined.
- Add the wholemeal flour, oats, sugar, flaxseed and bicarbonate of soda and blend again.
- Take a heaped tablespoon of the mixture and form into a small cookie shape, then place on the baking sheet.
- You should be able to make 16 cookies from the mixture, 8 per baking sheet.
- Bake in the oven for 17 minutes.
- Leave the cookies to cool on the baking sheet for 5-10 minutes to allow them to firm up.
Notes
These cookies will keep in an airtight container at room temperature for 3 days.
They can also be frozen for up to 3 months. Defrost at room temperature in a couple of hours.
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