Fiber One Crunchy Fudge Cookies
Indulge in a guilt-free treat with these Fiber One Crunchy Fudge Cookies, a delicious blend of wholesome ingredients and chocolatey decadence. Featuring Fiber One Original Bran Cereal as a secret weapon, these cookies are packed with fiber yet maintain the soft, chewy texture and fudge-rich flavor you crave. A hint of cocoa powder and melty semi-sweet chocolate chips add irresistible chocolaty goodness, while a touch of skim milk keeps the dough perfectly moist. Ready in under 30 minutes from start to finish, these cookies are ideal for busy weeks or quick dessert cravings. Perfect for satisfying your sweet tooth while sneaking in some extra nutrition, these cookies are a must-try for health-conscious cookie lovers!
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Recipe Information
Ingredients
- 2 cups Fiber One Original Bran Cereal
- 1.5 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Brown sugar (packed)
- 0.25 cups Granulated sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
- 2 tablespoons Skim milk
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a food processor or blender, pulse the Fiber One cereal until it resembles fine crumbs. This should yield about 1 cup of cereal crumbs.
In a medium bowl, whisk together the cereal crumbs, all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients from the medium bowl to the wet mixture, mixing just until combined. Add the skim milk if the dough feels too stiff or crumbly.
Fold in the semi-sweet chocolate chips gently with a spatula.
Using a cookie scoop or tablespoon measure, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. Do not overbake, as the cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 578.2 g | 210% | |
| Dietary Fiber | 118.9 g | 425% | |
| Total Sugars | 237.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 348 mg | 27% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
