Low Calorie Cookie Recipes

Oatmeal Cookies With Cherries

Ingredients
Serves: Prep: 15min|Cook: 10min |Total: 27min

* 1 cup whole grain pastry flour
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup packed brown sugar
* 1/3 cup granulated sugar
* 1/4 cup unsweetened applesauce
* 2 tablespoons canola oil
* 1 large egg
* 1 teaspoon vanilla extract
* 1 1/2 cups old-fashioned rolled oats
* 3/4 cup dried cherries

Directions
1.
Preheat the oven to 375°F. Coat 2 large baking sheets with cooking spray.
2.
In a small bowl, combine the flour, baking powder, cinnamon, baking soda, and salt.
3.
In a large bowl, combine the brown sugar and granulated sugar, applesauce, oil, egg, and vanilla. Stir until well blended. Add the flour mixture and stir until combined. Stir in the oats and cherries.
4.
Drop the batter by rounded teaspoonfuls, 2" apart, onto the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Let stand on the baking sheets for 2 minutes before removing to a rack to cool completely.


Nutritional Facts per serving

CALORIES 72.2 CAL
FAT 1.4 G
SATURATED FAT 0.1 G
CHOLESTEROL 7.1 MG
SODIUM 77.5 MG
CARBOHYDRATES 13.6 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 1.6 G
PROTEIN 1.4 G

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Spiced Molasses Cookies

Ingredients
Serves: Prep: 5min|Cook: 10min |Total: 17min

* 2 cups whole grain pastry flour
* 2 teaspoons ground cinnamon
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 cup sugar
* 1/4 cup unsweetened applesauce
* 1/4 cup canola oil
* 1/4 cup molasses
* 2 large egg whites


Directions
1.
Preheat the oven to 350°F. Coat 2 large baking sheets with cooking spray.
2.
In a medium bowl, mix the flour, cinnamon, ginger, baking soda, cloves, and salt.
3.
In a large bowl, combine the sugar, applesauce, oil, molasses, and egg whites. Using an electric mixer on medium speed, beat for 1 minute, or until well-combined. With the mixer at low speed, gradually beat in the flour mixture.
4.
Drop the dough by level tablespoons about 1" apart onto the prepared baking sheets.
5.
Bake 1 sheet at a time for 10 minutes, or until lightly browned. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
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Recipe Tips
When trying this recipe for the first time, check the oven after about 8 minutes to see whether the cookies are done. Baked goods with molasses have a tendency to overbrown, so the baking time may be shorter than what's suggested.

Nutritional Facts per serving

CALORIES 53.9 CAL
FAT 1.4 G
SATURATED FAT 0.1 G
CHOLESTEROL 0 MG
SODIUM 61.1 MG
CARBOHYDRATES 9.9 G
TOTAL SUGARS 6 G
DIETARY FIBER 0.5 G
PROTEIN 0.8 G

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Linzer Cookies

Serves: Prep: 40min|Cook: 12min |Total: 1hr 2min


* 1/4 C trans free margarine or butter, softened
* 1 tbsp canola oil
* 3/4 C granulated sugar
* grated peel of l lemon (optional)
* 1 lg egg
* 1 tsp vanilla extract
* 1 2/3 C all purpose flour
* 1 tsp baking powder
* 1/4 tsp salt
* 1/4 C sliced almonds (optional)
* 1/3 C raspberry jam
* confectioners' sugar

Directions
1.
Beat margarine, oil, granulated sugar, and lemon peel, if using, until light. Beat in egg and vanilla extract until smooth.
2.
In separate bowl, combine flour, baking powder, and salt. Add to sugar mixture, and stir by hand just until dough is soft. Divide dough in half, shape each half into a disk, wrap in plastic, and refrigerate 1 hour, or until well chilled.
3.
When ready to bake, preheat oven to 350°F.
4.
Between 2 pieces of wax paper, roll out one disk to 1/4" thickness. Cut out cookies using a 1 1/2" to 2" round cookie cutter or glass rim. Using a 1/2" round or shaped cutter, cut centers out of half the cookies.
5.
Place cookies 2" to 3" apart on baking sheet coated with cooking spray. Sprinkle cookies with centers cut out with almonds, if using, pressing gently to help them adhere.
6.
Bake 10 to 12 minutes, until lightly golden around edges. Transfer to rack to cool. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
7.
Spread solid cookies with jam, and sprinkle cut out cookies lightly with confectioners' sugar. Top each solid cookie with a cut out cookie.
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Recipe Tips
Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high fat cookies. Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.

Nutritional Facts per serving

CALORIES 69.5 CAL
FAT 1.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 7.5 MG
SODIUM 49.5 MG
CARBOHYDRATES 12.3 G
TOTAL SUGARS 7 G
DIETARY FIBER 0.2 G
PROTEIN 0.9 G

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Pumpkin Spice Bars

Serves: Prep: 15min|Cook: 30min |Total: 45min

* 1 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 1 1/2 teaspoons baking soda
* 1/2 cup sugar
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 2/3 cup molasses
* 2 egg whites
* 1 cup water
* 1/2 cup canned pumpkin
* 1/2 cup raisins
* 1/4 cup walnuts


Alternate
A dollop of fat-free whipped topping makes a tasty and pretty addition.
Directions
1.
Preheat the oven to 350°F. Coat a 13" x 9"baking pan with cooking spray.
2.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, sugar, cinnamon, cloves, and nutmeg. Add the molasses, egg whites, water, and pumpkin and stir until thoroughly mixed. Stir in the raisins and walnuts. Spread evenly in the prepared baking pan.
3.
Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan and cut into 2" squares.
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Nutritional Facts per serving

CALORIES 109.3 CAL
FAT 1 G
SATURATED FAT 0.1 G
CHOLESTEROL 0 MG
SODIUM 100.2 MG
CARBOHYDRATES 23.8 G
TOTAL SUGARS 11.3 G
DIETARY FIBER 1.3 G
PROTEIN 2.2 G

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Peanut Butter Sandies

Serves: Prep: 25min|Cook: 7min |Total: 33min


* 1 3/4 cups all-purpose flour
* 1/2 cup confectioners' sugar
* 2 2 tablespoons cornstarch
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup packed light brown sugar
* 1/3 cup reduced-fat chunky peanut butter
* 1/4 cup canola oil
* 1 egg
* 2 tablespoons corn syrup
* 2 teaspoons vanilla
* 1/4 cup sugar


Directions
1.
Preheat the oven to 375�F. Coat 2 baking sheets with no-stick spray.
2.
In a medium bowl, combine the flour, confectioners' sugar, cornstarch, baking powder, baking soda, and salt. Mix well.
3.
In a large bowl, combine the brown sugar, peanut butter, and oil. Using an electric mixer, beat on medium speed until well-blended. Add the egg, corn syrup, and vanilla; beat until well-combined. Stir in the flour mixture (the dough will be crumbly).
4.
Form the mixture into 1" balls. Roll each ball in the sugar and place on the prepared baking sheets, leaving 2" between balls. Flatten the balls with the bottom of a glass.
5.
Bake one sheet at a time for 7 to 8 minutes, or until lightly browned. Remove from the oven and let stand on the baking sheet for 1 minute. Transfer to a wire rack to cool.
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Recipe Tips
Reduced-fat creamy peanut butter can also be used in this recipe. If using natural peanut butter, refrigerate the jar after opening; it will keep for up to 6 months.

Nutritional Facts per serving

CALORIES 72.8 CAL
FAT 2.7 G
SATURATED FAT 0.3 G
CHOLESTEROL 5.3 MG
SODIUM 62.6 MG
CARBOHYDRATES 11.3 G
TOTAL SUGARS 5.8 G
DIETARY FIBER 0.3 G
PROTEIN 1.2 G

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Vanilla Crisps

Serves: Prep: 12min|Cook: 15min |Total: 32min

* 2 separated eggs, separated
* 1/2 teaspoon baking powder
* 1/8 teaspoon salt
* 1/4 cup sugar
* 2 teaspoons vanilla extract
* 1/4 teaspoon grated lemon zest
* 1/3 cup all-purpose flour
* confectioners' sugar

Directions
1.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
2.
In a large bowl, with an electric mixer on medium speed, beat the egg whites until foamy. Slowly add the baking powder, salt, and sugar and continue beating on medium speed until stiff peaks form.
3.
In another bowl, combine the egg yolks, vanilla, and lemon zest and beat with a fork until thoroughly mixed. Fold into the beaten egg whites just until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop 2 teaspoons of batter per cookie about 2" apart onto the prepared baking sheets.
4.
Bake for 12 to 15 minutes, or until golden. Cool on the sheets for 5 minutes, then remove to racks to cool completely. The cookies will crisp upon cooling. Dust with confectioners' sugar before serving. For best results, store covered.

Nutritional Facts per serving

CALORIES 26.3 CAL
FAT 0.4 G
SATURATED FAT 0.1 G
CHOLESTEROL 17.6 MG
SODIUM 28.2 MG
CARBOHYDRATES 4.8 G
TOTAL SUGARS 3.4 G
DIETARY FIBER 0.1 G
PROTEIN 0.7 G

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Peanut Butter Chocolate-Chip Bars

SERVES: 16; Serving = 1 bar

PREP: 15 min
COOK: 25 min

TOTAL: 40 min

Ingredients

¾ c white whole wheat flour (such as King Arthur) or whole wheat pastry flour
¾ tsp baking soda
pinch of salt
1 c omega-3-enriched peanut butter
1/3 c Splenda Brown Sugar Blend
1 omega-3-enriched egg, beaten
½ c fat-free milk
1 tsp vanilla extract
½ c bittersweet chocolate chips

Directions

1. Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.

2. On a large sheet of waxed paper, combine the flour, baking soda, and salt. Stir with a fork.

3. In a mixing bowl, combine the peanut butter, sugar, and egg. Stir vigorously until creamy. Add the milk and vanilla. Stir until smooth. Add the flour mixture, stirring until well combined. Stir in the chips.

4. Dollop the dough into the baking dish and pat the top to smooth. Bake for about 15 minutes, or until slightly puffy and very lightly browned at the edges. Remove and allow to cool for at least 10 minutes before cutting. Store at room temperature, tightly covered with foil.

Nutritional Summary

Calories:137
Carbohydrates(g):12
Calcium(mg):10
Fiber(g):1
Omega-3(g):0.4
Vitamin D(IU):4

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Chocolate Oatmeal Cookies

Serves: Prep: 25min|Cook: 48min |Total: 1hr 13min

* 1/2 cup whole-wheat flour
* 1/2 cup all-purpose flour
* 3 tablespoons unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 cup unsweetened applesauce
* 1/4 cup canola oil
* 1/2 cup packed brown sugar
* 3/4 cup confectioners' sugar
* 1 large egg
* 1 teaspoon vanilla
* 1 1/4 cups rolled oats
* 1/2 cup raisins or chopped dates

Directions
1.
Preheat the oven to 350°F. Coat no-stick baking sheets with no-stick spray or line with parchment paper.
2.
In a small bowl, combine the whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
3.
In a large bowl, combine the applesauce, oil, brown sugar, confectioners' sugar, egg and vanilla. Mix until well-blended. Add the flour mixture and mix well. Stir in the oats and raisins or dates. Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving 2" between cookies. Bake for 10 to 12 minutes, or until very lightly browned. Do not overbake. Remove the cookies to a wire rack to cool. Or, if using parchment paper, slide the cookies and parchment paper onto a countertop to cool.

Nutritional Facts per serving

CALORIES 61.5 CAL
FAT 1.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 5.3 MG
SODIUM 60.6 MG
CARBOHYDRATES 10.8 G
TOTAL SUGARS 5.1 G
DIETARY FIBER 0.8 G
PROTEIN 1.1 G

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Real Almond Macaroons

Serves: Prep: 45min|Cook: 45min |Total: 13hr 30min
Dozen

* 1 package (7 to 8 ounces) almond paste
* 2 egg whites
* 1 cup sugar
* 2 tablespoons sugar
* 1 teaspoon vanilla

Directions
1.
Put almond paste in bowl and break up into small pieces. Pour egg whites on top of paste. Let stand, covered, in refrigerator 12-24 hours, turning and stirring from time to time. (Egg whites will liquefy almond paste.) Blend whites and almond paste together into smooth paste, and add sugar and vanilla, mixing all well together to form smooth but sticky dough. Line cookie sheet or sheets with aluminum foil. Lightly oil foil. Shape dough into balls the size of large marbles and place on foil 2" apart. Bake at 325°F for 15-20 minutes, or until lightly browned around edges and center is firm. Remove cookie sheet from oven. Transfer foil in one piece with cookies still on it to cooling rack. Re-line cookie sheet with new oiled foil and put in another batch to bake. When first batch of cookies is completely cool, peel macaroons carefully off foil; discard used sheets of foil. (If you try to take macaroons off foil before completely cool, their chewy centers will stick to foil and fragment the cookies.)

Nutritional Facts per serving

CALORIES 54.4 CAL
FAT 1.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 0 MG
SODIUM 3.7 MG
CARBOHYDRATES 9.3 G
TOTAL SUGARS 6.3 G
DIETARY FIBER 0.3 G
PROTEIN 0.8 G

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Sweet 'n' Cool Peanut Bars

Serves: Prep: 5min|Cook: 2min |Total: 7min

* 1/2 cup packed brown sugar
* 1/2 cup creamy peanut butter
* 1/2 cup light corn syrup
* 1 teaspoon vanilla extract
* 1 3/4 cups rice cereal
* 1 1/2 cup old-fashioned rolled oats
* 1/4 cup raisins or chocolate chips

Directions
1.
Generously coat a 9" x 9" baking pan with cooking spray.
2.
In a large microwaveable bowl, combine the sugar, peanut butter, and corn syrup. Microwave on high power for 2 minutes, or until boiling, stirring once. Remove from the microwave oven and stir in the vanilla extract, cereal, oats, and raisins or chocolate chips. Mix well, then press firmly and evenly into the prepared baking pan.
3.
Cool in the pan and cut into bars.

Nutritional Facts per serving

CALORIES 133.9 CAL
FAT 4.1 G
SATURATED FAT 0.8 G
CHOLESTEROL 0 MG
SODIUM 62 MG
CARBOHYDRATES 22.8 G
TOTAL SUGARS 9.4 G
DIETARY FIBER 1.3 G
PROTEIN 3.2 G

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