Healthy Chocolate Cookie 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.

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!

These easy cookies are a real snap to make--just stir and bake.

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices. Recipe by Nancy Baggett for EatingWell.

Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check.

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra gooey and good with marshmallows, nuts and chocolate chunks on top.

Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving.

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. Recipe by Nancy Baggett for EatingWell.

Here we use reduced-fat cream cheese in place of some of the butter to lower the fat in this version of the classic chocolate chip cookie.

Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.

Instead of buying pricy energy bars, fuel your fitness routine with this great-tasting homemade energy bar recipe. Whether you use these energy bars as a pre-workout snack or to refuel and recover post-workout, they'll give your body what it needs. Best of all, you can make this energy bar recipe in minutes.

In this pretty marbled cookie, one half of the dough is almond-flavored like the traditional biscotti di Prato, and the other half is chocolate/coffee flavored.

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

A bar version of the classic cookie, these slightly chewy chocolate-chip confections are a delight.

It's quick and easy to mix together these slice-and-bake chocolate-chocolate chip cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer--ready to pull out and bake up a few fresh cookies anytime.

Strategy and operations director Josh Gitlin gave this low-fat cookie three layers of chocolate flavor with cocoa powder, grated bittersweet chocolate and cocoa nibs.

These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of chocolate. We like the flavor of dried cherries or cranberries, but any coarsely chopped dried fruit will work.