Healthy Cookie & Dessert Recipes

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. Pumpkin helps keep this cake tender and moist while, delicate spices add the classic Thanksgiving flavors.

Turn an easy vanilla cupcake recipe into an impressive mythical creature with just a couple marshmallows, a dash of sprinkles and a perfectly placed candle. Kids will flip for these unicorn treats, and you'll flip over how easy and quick they are to decorate. A birthday party win for kids and adults alike!

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter.

This simple two-layer cake has colored sprinkles baked right in for a fun surprise in every bite, just like a Funfetti cake. It's perfect for birthdays or any occasion that calls for a celebration. Look for naturally colored sprinkles in the baking aisle of your local natural-foods store or find them online.

These perfectly portioned molten cupcakes combine two of your favorite things--red wine and chocolate. When cut open, this easy yet decadent dessert oozes with a gooey chocolate center that pairs perfectly with the wine-and-chocolate ganache drizzled on top.

Our 30th anniversary deserved a cake, and what cake better represents EatingWell than one with vegetables? While many homemade carrot cakes include pineapple in the batter, we made a jammy filling with it instead to tuck between the layers.

Creamy natural peanut butter and chocolate team up in these easy cookies--no baking required! Whip up a batch for after-school snacks, dessert or anytime your sweet tooth comes calling.

This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. Enjoy a slice as an easy brunch treat or evening dessert.

Lemon lovers will enjoy the bright flavor of this creamy, refreshing dessert. To make it extra special, serve it in a frozen lemon cup! You can use the juice from your lemon cups to make the frozen yogurt or keep it on hand to enjoy later.

These pumpkin sugar cookies are soft and moist with just the right amount of spice and a delicate pumpkin flavor topped off with a nice lightly spiced glaze. They're perfect for a fall after-school snack or light dessert.

Kids and adults alike will love these fall caramel apple cookies. They are crisp on the bottom and chewy in the center with bits of apple and just a hint of spice. The caramel glaze takes them over the top!

Though it doesn't have any fat, this sorbet tastes rich and intensely peachy. It is simple to make and will keep for weeks in the freezer.

A silence fell over the table when my friends first tasted this dessert, interrupted only by the sound of spoons being licked or dipped back into the ramekins for a second, then third mouthful. A silencing dessert is always a winning dessert in my book.

Adding granola to this fruit pop recipe upgrades it from frozen treat to healthy grab-and-go breakfast. Kefir brings probiotic power, and honey and fruit add a touch of sweetness.

This healthier apple cake recipe relies on yogurt and canola oil instead of butter to make it moist. Grated apple and warm spices give it the flavor of fall. To finish off the cake, drizzle on a quick brown sugar glaze before serving.

If you like pink lemonade, you'll love this summertime pie! The meringue is light and fluffy, and the filling is reminiscent of classic lemon meringue pie filling. The tanginess of the lemon helps cut through the sweetness, which makes the pie even more refreshing. Enjoy chilled or at room temperature as a light, summer dessert.

These tender pumpkin-oatmeal cookies have the perfect amount of sweetness from brown sugar and raisins and a slightly nutty flavor from almond butter. Enjoy them as an after-school snack or a healthy dessert. Several testers also said they'd love to eat them with a cup of coffee in the morning.

A pear cobbler is a crowd-pleasing dessert that highlights one of fall's sweetest fruits. Cinnamon, ginger and cardamom give this pear cobbler a sophisticated twist for a quick and easy homemade dessert.

This simple nondairy apple cake, which is often called Jewish apple cake, has origins in Eastern Europe. Cinnamon and sweet-tart Granny Smith apples make for a fragrant cake, while orange juice in the batter adds a sweet, fresh touch. Make it for Rosh Hashana or any other fall holiday or occasion. The leftovers (if there are any) pair nicely with a cup of coffee the next morning.

This fun and fruity cake is easy to make, once you get the hang of the blending, freezing and layering. Be sure each layer is frozen completely before adding the next to get the maximum rainbow effect. (Some layers may take longer to freeze than others.) If you want more vibrant layers, a drop or two of natural food coloring can enhance the colors. You can sub in frozen fruit if you don't have fresh on hand (just thaw before pureeing), and you can swap frozen yogurt for the ice cream if you'd like.

This pie has everything you love about the classic bonfire treat--a graham cracker crust, smooth milk chocolate filling and a pillowy, toasty meringue that evokes all the feels of marshmallows--without getting smoke in your eyes.

One taste of these blondies and you'll see why using rye flour (yes, the same flour in rye bread) makes sense--the earthy grain dovetails well with the bittersweet chocolate chunks.

Sweet, tangy and so refreshing, this is a treat you could enjoy on repeat all summer long. The bananas make it ultra creamy, so it tastes like a cross between sorbet and ice cream. It's perfect for dessert or a midafternoon snack on a hot day.

Apple crisp in your Instant Pot?! Yes, you can! This easy Instant-Pot apple crisp has a nice balance of flavors from lemon zest and juice, brown sugar and sweet Honeycrisp apples. The whole-wheat flour and pecans add texture to the topping, which remains moist and delicious as it melds with the other flavors. To keep the texture from getting mushy, be sure not to cut the apple pieces too small. One-inch cubes will do the trick!

Apples lend their sweet-tart flavor to this warm and comforting apple coffee cake. The nutty oat and pecan filling in the middle of the cake also acts as a crispy topping that's drizzled with a sweet vanilla glaze.