Chocolate Oat Bran Cookies with Chocolate Chips
These soft chocolate cookies combine oat bran with cocoa powder and miniature chocolate chips for a fiber-rich treat. The oat bran is soaked in water before mixing, creating a tender texture while adding nutritional value. With reduced fat from using margarine and egg whites instead of whole eggs, these cookies offer a lighter alternative to traditional chocolate chip cookies. Perfect for everyday snacking or when you want a chocolatey treat with added fiber benefits.
Ingredients
- ½ cup oat bran
- ½ cup water, at room temperature
- ¼ cup margarine
- ⅓ cup sugar
- 1 tablespoon sugar substituteadditional sugar1:1For traditional sweetness level
4
- ½ cup egg white, 3 to 4 medium
- 2 teaspoons vanilla
- 2 cups all-purpose flourwhole wheat flour1:1For more fiber and nutty flavor
4
- ⅓ cup cocoa
- 1 teaspoon baking soda
- 2 tablespoons dry buttermilk
- ½ teaspoon salt
- ⅝ cup miniature chocolate chip
Instructions
- 1
Mix oat bran and water and let stand at room temperature for 30-45 minutes
- 2
Cream margarine, sugar and sugar substitute together until light and fluffy
- 3
Add egg whites and vanilla and mix at medium speed for 30 seconds then scrape down the bowl
- 4
Stir flour, cocoa, baking soda, dry buttermilk and salt together to blend well
- 5
Add flour mixture to the creamed mixture along with the oat bran mixture and mix at medium speed to blend
- 6
Add chocolate chips to dough
- 7
Drop by tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil
- 8
Bake at 375° for 12 minutes
- 9
Remove from hot cookie sheets to wire racks to cool
Tips
The 30-45 minute oat bran soaking time is crucial for proper texture - don't skip this step
Bake for the full 12 minutes to ensure cookies aren't too soft, even if they look slightly underdone
Use pan spray or aluminum foil to prevent sticking since these cookies have less fat than traditional recipes
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be prepared and refrigerated for up to 2 days before baking
Serve at room temperature as a snack or with milk
Common Mistakes
Don't skip the oat bran soaking time or cookies will be dense
Don't underbake or cookies will be too soft and won't hold their shape
Don't overmix after adding flour or cookies will be tough
Substitutions
4
FAQ
Can I use quick oats instead of oat bran?
Oat bran provides more fiber and a finer texture. Quick oats can substitute but will give a chewier, more rustic texture.
What if I don't have dry buttermilk?
Mix 2 tablespoons regular buttermilk with the wet ingredients and reduce water by 2 tablespoons.
How long do these cookies keep?
Store in an airtight container for up to 1 week at room temperature or freeze for up to 3 months.