8,891 high fibre recipes

Hillary Clinton's chocolate chip cookies with rolled oats, shortening, and brown sugar. The famous 1992 cookie recipe that started the presidential bake-off tradition.

Old-fashioned spicy date cookies with oats, chopped nuts, cinnamon, and allspice. Chewy drop cookies that spread thin and crisp at the edges. Ready in 30 minutes.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

Soft applesauce spice drop cookies with cold coffee, cinnamon, nutmeg, cloves, raisins, and nuts. One batch makes 7 dozen with just a 7-minute bake time - a holiday baking staple.

A fruit-packed quick bread loaded with dates, raisins, candied cherries, and walnuts, moistened with applesauce and oats for bakery-style loaves.

Contribute to your family's Thanksgiving dinner with this rich cake that is sure to make everyone proud of you!

A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.

Ginger cheese muffins with molasses and grated cheese folded into a spiced batter for a savory-sweet quick bread that bakes in just 15 minutes.

Chewy oatmeal raisin cookies built with dark brown sugar and a touch of honey for deep caramel flavor and lasting softness. The classic lunchbox cookie with crisp edges and a soft, raisin-studded center.

Vintage 1930s special cocoa cake: a tender chocolate layer cake made with bloomed cocoa, brown sugar, and cake flour. Old-fashioned recipe that beats most modern boxed mixes.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Whole wheat apricot bread sweetened with maple syrup and laced with orange liqueur. Dried apricots and chopped pecans give every slice chewy fruit and satisfying crunch.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Buttermilk orange cake studded with raisins and nuts, topped with a citrus-sugar glaze broiled into a caramelized, crackly crust. Served warm with whipped cream for an old-fashioned dessert.