Diabetic Cookie, Bar & Brownie Recipes

These healthy strawberry-rhubarb bars are perfect for spring. Strawberries add sweetness to balance the tart flavor of the rhubarb, while a nutty topping adds delicious crunch.

These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea.

Most raw cookie dough isn't safe to eat, but this recipe for vegan edible cookie dough is designed to be eaten raw. Canned chickpeas and nut butter form the base of this dough, making it healthy too! In this recipe, we roll the dough into little bite-size balls, perfect for snacking. Keep a stash in your freezer for a healthy treat.

Lemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice.

These blondies, made with whole-wheat flour and the bright and refreshing combination of raspberries and lemon, provide an invigorating snack for any time of day.

Holiday cookies don't get any cuter than these mini gingerbread houses that kids and adults alike will love. Use a mini gingerbread house cookie cutter to cut out all the parts (the kids will love helping with this part), then build the houses and let the kids go to town decorating. Line up your finished creations to make a gingerbread house village, eat them up or prop them up on mugs of cocoa for dipping and munching.

These festive bars are easy to make for a cookie swap or holiday treats for friends and family.

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

Look to these meringue cookies if you want a new, simple, no-fuss holiday cookie recipe. They're ready to eat after drying in the oven for an hour, but you can leave them in there longer–even overnight.

The intense blend of spices in these cookies is a tip of the hat to Venice's history as a conduit for the spice trade between Europe and the Far East.

These soft and moist cookies are spiked with ginger, cinnamon and a hint of clove and they crackle on top when they bake. Rolling them in powdered sugar gives them a lightly sweet coating on the outside that looks like a dusting of fresh fallen snow.

Garri is made from dried, fermented cassava, a tuber native to South America and introduced to Africa by Portuguese traders from Brazil in the 16th century. San Francisco chef Simileoluwa Adebajo says her family, like many in Nigeria, often eat garri mixed with ground nuts, sugar and milk, like a cereal. These subtly sweet cookies are crisp and delicious.

These double-chocolate thumbprints are filled with chocolate ganache and topped with toasted coconut. The ganache will set as it sits, but won't harden completely, so if you're going to pack the cookies up, layer them between pieces of wax paper to prevent them from sticking.

Pfeffernüsse are small spiced German cookies commonly seen during the holiday season. Translating to "pepper nut," the aromatic cookie gets its name from the pinch of pepper added to the dough—here, we use white and black pepper for a punch of flavor. The sweet orange glaze helps balance the pepperiness of the cookie's spices. Serve with a cup of warm mulled wine.

Marzipan is typically made with almonds, but here we use walnuts to make the marzipan for these nutty cookies. The espresso flavor is delicate, but adds a nice bitterness to the cookie. If you prefer, you can brew your own espresso and use that instead of instant espresso.

In this installment of Diaspora Dining, Jessica B. Harris' series on foods of the African diaspora, the author and historian rings in some changes to the Christmas traditions of her own childhood. 

We put a twist on a classic oatmeal-raisin cookie with the addition of tahini and walnuts. Tahini adds a hint of salty, nutty flavor, while toasted walnuts bring a satisfying crunch.

Slice-and-bake icebox cookies are the ultimate make-ahead treat. You can make a batch and bake as many as you like, saving the rest of the dough in the freezer. These simple swirled cookies are rolled in finely chopped pecans. They're mildly sweet—perfect for after dinner or paired with coffee.

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!

Hamantaschen are a traditional, triangular Jewish cookie served during the holiday of Purim. They can be filled with jam, poppy seed filling or chocolate, and are typically folded into a two-bite treat. This version includes poppy seeds and lemon zest and juice in the dough, and their centers are filled with puckery lemon curd. Unlike traditional hamantaschen, this recipe uses whole-grain flour for added fiber.

Not unlike biscotti, mandel bread (also called mandelbrot) are twice-baked, crunchy cookies that make a perfect coffee-dunking treat. This mandel bread recipe is packed with chopped almonds and rainbow sprinkles for a family-friendly cookie. The dough is endlessly customizable by using your favorite nuts, flavorings and sprinkles!