No Added Sugar · High Fiber · Protein Boosted

6.4 g Fiber · 8.3 g Protein per Serving

This recipe started with not one, but two failed batches of cookies.

I had set out to create two chocolate chip cookie recipes: one focused solely on having no added sugar, and another that would be both no added sugar and high in fiber. High-fiber cookies can be tricky to master, so I figured if I experimented with two versions, surely at least one would work.

Neither did.

But I’m not one to let perfectly delicious cookies go to waste. The first batch became my Chocolate Chip Cookie Bread Pudding, and these high-fiber cookies were destined for something different.

But these high-fiber cookies needed a little extra attention. I tailored the custard to accommodate the additional fiber in the cookies, and just like that, my High-Fiber Chocolate Chip Cookie Bread Pudding was born.

Turns out, two failed cookie recipes weren’t failures at all. They were just ingredients waiting for better ideas.

As always, I recommend weighing your ingredients for the most consistent results. You can find the food scale I use here. (I don’t earn a commission from this link.)

Certain ingredients are linked for easier purchasing. These links are provided for your convenience; I do not earn a commission from any purchases.

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Chocolate Chip Cookie Bread Pudding, High Fiber

the no added sugar, high fiber version of my chocolate chip cookie bread pudding

Course Dessert

Cuisine American

Keyword bread pudding, chocolate chips

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 410kcal

Equipment

1 Food scale strongly preferred but optional
1 cookie baking sheet
1 3 qt casserole dish (I used a 9×13 inch glass casserole dish)
1 electric whisk hand whisk okay too

Ingredients

Cookies Recipe Ingredients

220 grams white whole wheat flour approx. 1¾ cups packed and level
20 grams bamboo fiber 2 tbsp plus 2 tsp packed and level
15 grams oat fiber about ⅛ cup, or 2 tbsp packed and level
3 grams baking soda ¾ tsp
3 grams salt ½ tsp
300 grams allulose 1½ cups scooped out of bag and level
1.5 grams pure monk fruit extract (just monk fruit, no mixes) ⅝ tsp, or ½ tsp plus ⅛ tsp
170 grams unsalted butter, melted and cooled slightly 12 tbsp, or ¾ cup
1 large egg, at room temp
1 large egg yolk, at room temp
10 grams vanilla extract 2½ tsp
200 grams no added sugar dark chocolate chips approx. 1 cup

Custard Recipe Ingredients

4 large eggs, at room temp
2 large egg yolks, at room temp
540 grams whole milk, at room temp 2⅓ cup
300 grams heavy cream, at room temp 1¼ cup
150 grams allulose ¾ cup scooped out of bag and level
0.6 grams pure monk fruit extract (just monk fruit, no mixes) ¼ tsp
25 grams vanilla extract 2 tbsp plus ¼ tsp
2 grams salt heaping ¼ tsp
70 grams no added sugar dark chocolate chips approx. ⅓ cup
56 grams chopped pecan or walnuts optional (½ cup)

Optional Vanilla Cheesecake Yogurt Sauce Ingredients

170 grams 0% greek yogurt ¾ cup
112 grams Neufchatel cheese ( ⅓ fat cream cheese) 4oz, about ½ cup
38 grams heavy cream 2½ tbsp
50 grams allulose 4 tbsp scooped out of bag and level
0.20 grams pure monk fruit extract (just monk fruit, no mixes) heaping [1][/16] tsp; precision not critical here
6 grams vanilla extract 1½ tsp
0.5 grams salt a little less than ⅛ tsp

Instructions

Cookie Recipe Instructions

Let eggs get to room temp
Allow eggs to get to room temperature by allowing them to sit on the counter for 45 minutes. You can also let them sit in warm water for 5-10 minutes.
Prepare Butter
Melt butter and allow it to cool for 10 minutes. Butter should be warm but not hot.
Mix Sweeteners and Butter
In a mixing bowl combine: melted butter, allulose, monk fruit extract
Using a whisk: Whisk vigorously for 90 seconds.
Using a hand mixer: Mix on medium speed for 60 seconds.
Visual cue: Mixture resembles wet sand.
Add Egg, Yolk, and Vanilla
Add egg, egg yolk, and vanilla to same mixing bowl as the previous step.
Using a whisk: Whisk for 60–90 seconds.
Using a hand mixer: Mix on medium speed for 45–60 seconds.
Visual cue: Smooth, Thickened, Shiny/glossy, Uniform color, no visible egg streaks.
Mix Dry Ingredients
In a separate bowl whisk together: white whole wheat flour, bamboo fiber, oat fiber, baking soda, and salt
Whisk by hand for 45 seconds. This helps distribute the fibers evenly.
Add dry ingredients to wet ingredients.
Using a spatula: Fold and stir for 30–45 seconds. Stop as soon as no dry flour remains.
Visual Cues: Thick and scoopable. Soft but not runny. Similar to traditional chocolate chip cookie dough. Holding its shape when you drag a spatula through it. Slightly matte rather than glossy. No visible pockets of dry flour.
Add Chocolate Chips
Mix for 15–20 seconds.
Hydration Rest
Cover and refrigerate for 60 minutes.
This step is important because the oat fiber and bamboo fiber need time to hydrate. After chilling, the dough should feel noticeably thicker.
Portion
Divide into 10-12 equal cookies. Approximately 100–105 g dough each.
Roll into balls and flatten slightly.
Bake at 350°F (177°C)
Time: 11–13 minutes
Visual cue: Edges lightly golden. Centers still appear slightly underbaked.
Cool on baking sheet for 15–20 minutes.
Then transfer to wire rack if you have one.

Custard Recipe Instructions

Prepare the Cookies
Grease a 3-quart casserole dish (I used a 9×13 glass casserole dish). Tear cookies into approximately 1-inch chunks into the casserole dish. Do not pack the pieces.
Make the Custard
In a mixing bowl combine: eggs, egg yolks, whole milk, heavy cream, allulose, monk fruit extract, vanilla extract, and salt.
Whisk by hand for 60–90 seconds. Using an electric mixer for this in not recommended because it adds air.
Visual Cue: The custard should be: Completely smooth. Uniform pale yellow. No visible egg streaks. Slightly frothy on top
Soak
Pour custard evenly over the cookie pieces. Using a spatula or your hands, gently press the cookies into the custard.
Allow to soak for: 45 minutes
After about 20 minutes, gently press the cookies down again.
Visual Cue: the cookies should appear moist, slightly swollen, saturated but still holding their shape
Top with no added sugar dark chocolate chips (and other options if desired).
Bake at: 350°F (177°C)
Bake for 55 minutes covered with foil. Doesn’t have to be tight.
Bake for another 10-15 minutes uncovered. Start checking at 10 minutes.
Pull It When: Center is set. Custard is no longer liquid. Center jiggles slightly when shaken. Internal temperature reaches approximately 180–190°F if using a thermometer
Cool
Allow to rest for: 20 minutes.
This resting period allows the custard to finish setting and makes cleaner slices.
Lightly sprinkle sea salt on top.

Optional Vanilla Sauce Instructions

While the custard bakes, soften the Neufchâtel
Allow the neufchâtel cheese to sit at room temperature for 20–30 minutes.
Quick Method: Microwave for 5–10 seconds until softened but not melted.
Beat the Neufchâtel
Place softened Neufchâtel in a medium bowl.
By Hand: whisk vigorously for 60–90 seconds.
Hand Mixer: mix on medium speed for 1 minute.
Visual Cue: The Neufchâtel should be: smooth and creamy. No visible lumps.
Add Remaining Ingredients
Add greek yogurt, heavy cream, allulose, monk fruit extract, vanilla extract, and salt.
By Hand: whisk for 60–90 seconds.
Hand Mixer: mix on medium speed for 1 minute.
Visual Cue: the sauce should be: completely smooth, thick but spoonable, similar to a loose cheesecake filling. No visible lumps of Neufchâtel.
Chill (Optional)
Refrigerate for: 15–30 minutes to allow the allulose to dissolve further, the sauce to thicken slightly, the vanilla flavor to develop.
Expected Texture: The finished sauce should be somewhere between: Vanilla yogurt sauce, Cheesecake filling, Cream cheese glaze
It should be thick enough to spoon generously over warm bread pudding without running off the plate.

Serving

For each serving of bread pudding: Spoon warm bread pudding into a bowl. Top with 2–3 tablespoons of Vanilla Cheesecake Yogurt Sauce. Serve immediately.
The cool vanilla cheesecake sauce against the warm dark chocolate bread pudding creates the best contrast.

Notes

Per Serving (1/12 of recipe):

Allulose: 35.3

Net Carbs: 25.9g

Estimated GI: 35-45; Estimated GL: 9-12

Vanilla Sauce Topping — 12 Servings of 2.25 tbsp

Calories: 44; Total Fat: 3.1g; Saturated Fat: 1.9g; Total Carbs: 5.1g; Allulose: 3.9g; Fiber: 0; Net Carbs: 1.2g; Protein: 2.3g; Sodium: 57mg

Estimated GI: 15-30; Estimated GL: 0.2-0.4

Nutrition

Chocolate Chip Cookie Bread Pudding, High Fiber Version