10 Guilt-Free Cookie Recipes (2024)

Cookie lovers, you're in for a treat. These cookies and bars contain simple substitutions that taste great and keep your blood sugar levels in check, whether they're low-fat, sweetened with dried fruits, or made with whole wheat flour.

See all 10 bites of bliss now!

These chewy oatmeal cookies get extra flavor from the natural sweetness of dried cherries. Research shows that this tart fruit may help you stay slim, prevent inflammation linked with heart disease, and keep cholesterol under control.

PREP TIME: 15 min / COOK TIME: 10 min /TOTAL TIME: 27 min
SERVINGS: 30

1 c whole grain pastry flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ c packed brown sugar
⅓ c granulated sugar
¼ c unsweetened applesauce
2 Tbsp canola oil
1 lg egg
1 tsp vanilla extract
1½ c old-fashioned rolled oats
¾ c dried cherries

1. PREHEAT the oven to 375°F. Coat 2 large baking sheets with cooking spray.
2. COMBINE the flour, baking powder, cinnamon, baking soda, and salt in a small bowl.
3. COMBINE the brown sugar and granulated sugar, applesauce, oil, egg, and vanilla in a large bowl. 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.

NUTRITION (per serving) 72 cal, 1.5 g pro, 13.5 g carb, 1.5 g fiber, 7 g sugars, 1.5 g fat, .1 g sat fat, 77.5 mg sodium

Cinnamon, ginger, cloves, and molasses combine with canola oil for a healthier cookie reminiscent of your childhood favorite. Canola oil is rich in monounsaturated fats that help protect your heart—a better alternative to butter, which is a solid, saturated fat.

PREP TIME: 5 min / COOK TIME: 10 min / TOTAL TIME: 17 min
SERVINGS: 42

2 c whole grain pastry flour
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda
½ tsp ground cloves
½ teaspoon salt
1 c sugar
¼ c unsweetened applesauce
¼ c canola oil
¼ c molasses
2 lg egg whites

1. PREHEAT the oven to 350°F. Coat 2 large baking sheets with cooking spray.
2. MIX the flour, cinnamon, ginger, baking soda, cloves, and salt in a medium bowl.
3. COMBINE the sugar, applesauce, oil, molasses, and egg whites in a large bowl. 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.

Tip: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.

NUTRITION (per serving) 54 cal, .8 g pro, 10 g carb, .5 g fiber, 6 g sugars, 1.5 g fat, .1 g sat fat, 61 mg sodium

Pretty, jam-filled cookies are ideal for entertaining guests. Be sure to top them with sliced almonds, which are loaded with heart-healthy polyphenols proven to help lower bad LDL cholesterol (also check out these15 surprising ways to lower your cholesterol).

PREP TIME: 40 min / COOK TIME: 12 min / TOTAL TIME: 1 hr 2 min
SERVINGS: 30

¼ c trans free margarine or butter, softened
1 Tbsp canola oil
¾ c granulated sugar
Grated peel of l lemon (optional)
1 lg egg
1 tsp vanilla extract
1⅔ c all purpose flour
1 tsp baking powder
¼ tsp salt
¼ c sliced almonds (optional)
⅓ c raspberry jam
Confectioners' sugar

1. BEAT margarine, oil, granulated sugar, and lemon peel, if using, until light. Beat in egg and vanilla extract until smooth.
2. COMBINE flour, baking powder, and salt in separate bowl.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. PREHEAT oven to 350°F when ready to bake.
4. ROLL out one disk to ¼" thickness between 2 pieces of wax paper. Cut out cookies using a 1½" to 2" round cookie cutter or glass rim. Using a ½" 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.

Tip: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.

NUTRITION (per serving) 70 cal, 1 g pro, 12 g carb, .2 g fiber, 7 g sugars, 2 g fat, .2 g sat fat, 50 mg sodium

Packed with moist pumpkin, plump raisins, and crunchy walnuts, these sweets are wonderful to have on hand when a sugar craving strikes. Walnuts are rich in the omega-3 fatty acid ALA (alpha-linolenic acid) that helps lower blood pressure.

PREP TIME: 15 min / COOK TIME: 30 min / TOTAL TIME: 45 min
SERVINGS: 24

1½ c all-purpose flour
1 c whole wheat flour
1½tsp baking soda
½c sugar
1 Tbsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
⅔ c molasses
2 egg whites
1 c water
½ c canned pumpkin
½c raisins
¼ c walnuts

1. PREHEAT the oven to 350°F. Coat a 13" x 9"baking pan with cooking spray.
2. COMBINE the all-purpose flour, whole wheat flour, baking soda, sugar, cinnamon, cloves, and nutmeg in a large bowl. 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.

NUTRITION (per serving) 109 cal, 2 g pro, 24 g carb, 1.5 g fiber, 11 g sugars, 1 g fat, .1 g sat fat, 100 mg sodium

With their rich flavor, you would never guess that these sandies are low-fat. Thanks to a hearty helping of chunky peanut butter, these cookies also garner extra protein, fiber, and healthy fats.

PREP TIME:17 min / COOK TIME:16 min / TOTAL TIME:33 min
SERVINGS:40

1¾ c whole grain pastry flour
½c confectioners' sugar
2 Tbsp cornstarch
1½ tsp baking powder
½tsp baking soda
¼ tsp salt
½c packed light brown sugar
⅓ c chunky peanut butter
¼ c canola oil
1 lg egg
2 tsp vanilla extract

1. PREHEAT the oven to 375°F. Coat 2 large baking sheets with cooking spray.
2. MIX the flour, confectioners' sugar, cornstarch, baking powder, baking soda, and salt in a medium bowl.
3. COMBINE the brown sugar, peanut butter, and oil in a large bowl. Using an electric mixer on medium speed, beat until well-combined. Beat in the egg and vanilla. Stir in the flour mixture (the dough will be crumbly).
4. FORM the dough into 1" balls and place on the prepared baking sheets, leaving 2" between balls. Flatten the balls with the bottom of a glass.
5. BAKE 1 sheet at a time for 7 to 8 minutes, or until lightly browned. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.

NUTRITION (per serving) 65 cal, 1.2 g pro, 9 g carb, .3 g fiber, 4.5 g sugars, 2.5 g fat, .3 g sat fat, 61.5 mg sodium

Not only are these lightweight cookies ultra-low in calories, but the lemon zest in the dough delivers health benefits, too. Research has shown that a compound found in the peel of lemons could help decrease cancer risk.

PREP TIME: 12 min / COOK TIME: 15 min / TOTAL TIME: 32 min
SERVINGS:24

2 separated eggs, separated
½ tsp baking powder
⅛ tsp salt
¼ c sugar
2 tsp vanilla extract
¼ tsp grated lemon zest
⅓ c all-purpose flour
Confectioners' sugar

1. PREHEAT the oven to 375°F. Line baking sheets with parchment paper.
2. BEAT the egg whites until foamy in a large bowl with an electric mixer on medium speed. Slowly add the baking powder, salt, and sugar and continue beating on medium speed until stiff peaks form.
3. COMBINE the egg yolks, vanilla, and lemon zest in another bowl,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.

NUTRITION (per serving) 26 cal, .7 g pro, 5 g carb, .1 g fiber, 3.5 g sugars, .4 g fat, .1 g sat fat, 28 mg sodium

Chocolate chip cookies that are diabetes-friendly? You bet. Omega-3-enriched peanut butter and whole wheat flour are the secret ingredients that keep this treat healthy—but your taste buds will never know the difference!

PREP TIME: 10 min / COOK TIME: 15 min / TOTAL TIME: 35 min
SERVINGS:16

¾ c white whole wheat flour or whole wheat pastry flour
¾ tsp baking soda
Pinch of salt
1 c omega-3-enriched peanut butter
⅓ c splenda brown sugar blend
1 egg, beaten
½ c fat-free milk
1 tsp vanilla extract
½ c bittersweet chocolate chips

1. PREHEAT the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
2. COMBINE the flour, baking soda, and salt on a large sheet of waxed paper. Stir with a fork.
3. COMBINE the peanut butter, sugar, and egg in a mixing bowl. Stir vigorously until creamy. Add the milk and vanilla extract. Stir until smooth. Add the flour mixture, stirring until well combined. Stir in the chocolate chips.
4. DOLLUP 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.

NUTRITION (per serving) 173 cal, 5 g pro, 15 g carb, 2 g fiber, 5 g sugars, 10 g fat, 2 g sat fat, 132 mg sodium

Keep chocolate on the menu! This recipe swaps butter with canola oil to slash fat and uses whole wheat flour and rolled oats to double the fiber. Plus, research shows that the ground cinnamon may help control blood sugar.

PREP TIME: 25 min / COOK TIME: 48 min / TOTAL TIME: 1hr 13 min
SERVINGS:40

½ c whole-wheat flour
½ c all-purpose flour
3 Tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c unsweetened applesauce
¼ c canola oil
½ c packed brown sugar
¾ c confectioners' sugar
1 lg egg
1 tsp vanilla
1¼ c rolled oats
½ c raisins or chopped dates

1. PREHEAT the oven to 350°F. Coat no-stick baking sheets with no-stick spray or line with parchment paper.
2. COMBINE the whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a small bowl.
3. COMBINE the applesauce, oil, brown sugar, confectioners' sugar, egg, and vanilla in a large bowl. 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.

NUTRITION (per serving) 61.5 cal, 1 g pro, 11 g carb, 1 g fiber, 5 g sugars, 2 g fat, .2 g sat fat, 61 mg sodium

No flour, no baking powder, no coconut—these macaroons are the real deal. Replacing whole eggs with egg whites knocks the cholesterol down to zero, making these bite-sized goodies perfect for a sweet snack or special occasion.

PREP TIME: 10 min / COOK TIME:14 min / TOTAL TIME: 27 min
SERVINGS: 36

1½ c ground toasted almonds
¼ c flour
¼ tsp salt
3 egg whites
½ tsp almond extract
1 c sugar

1. PREHEAT oven to 325°F. Line a baking sheet with parchment paper.
2. COMBINE the almonds, flour, and salt in a small bowl.
3. BEAT the egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add the almond extract. Gradually beat in the sugar, ¼cup at a time, until stiff peaks form.
4. FOLD the almond mixture into the egg whites. Drop the batter by heaping teaspoons 2" apart onto the prepared sheet.
5. BAKE for 14 minutes, or until light brown. Cool on a rack for 3 minutes.
6. SLIDE the parchment paper off the pan onto the rack to cool completely. Peel off the paper.

NUTRITION (per serving) 49 cal, 1.2 g pro, 7 g carb, .5 g fiber, 6 g sugars, 2 g fat, .2 g sat fat, 20.1 mg sodium

Treat yourself to these bars for better health. Beneath the sweet peanut butter and chocolate chips are rolled oats, which can help to reduce your risk of heart disease and high blood pressure.

PREP TIME: 5 min / COOK TIME: 2 min / TOTAL TIME: 7 min
SERVINGS:18

½ c packed brown sugar
½ c creamy peanut butter
½ c light corn syrup
1 tsp vanilla extract
1¾ c rice cereal
1½ c old-fashioned rolled oats
¼ raisins or chocolate chips

1. COAT generously a 9" x 9" baking pan with cooking spray.
2. COMBINE the sugar, peanut butter, and corn syrup in a large microwaveable bowl.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.

NUTRITION (per serving) 134 cal, 3 g pro, 23 g carb, 1.3 g fiber, 9 g sugars, 4 g fat, .8 g sat fat, 62 mg sodium

MORE: Diabetes-Friendly Chocolate Desserts