Revamped Fiber One Chocolate Cookies
Indulge your sweet tooth guilt-free with these Revamped Fiber One Chocolate Cookies, a rich, chocolatey treat packed with a wholesome twist! This recipe transforms Fiber One cereal into a fine flour-like base, adding a boost of fiber to every delicious bite. The combination of unsweetened cocoa powder and dark chocolate chips delivers a luscious depth of chocolate flavor, while softened butter and a mix of brown and granulated sugar create that quintessential chewy cookie texture. Easy to make in under 30 minutes from start to finish, these cookies are perfect for a quick, satisfying dessert or snack. With simple pantry staples and no compromise on taste, they’re a healthier spin on classic chocolate cookies. Try them warm with a glass of milk or as an energy-packed treat throughout the week!
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Recipe Information
Ingredients
- 1.5 cups Fiber One cereal
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Kosher salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup Dark chocolate chips
- 2 tablespoons Milk (any kind)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a food processor, pulse Fiber One cereal until it forms a fine, breadcrumb-like consistency. Set aside.
In a medium bowl, whisk together the processed Fiber One cereal, all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick.
Stir in the dark chocolate chips and 2 tablespoons of milk to help bind the dough.
Using a cookie scoop or tablespoon, portion out 12 evenly sized scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each mound of dough with the back of a spoon or your palm to shape the cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 24.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 248 mg | 5% | |
*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.
