Low-Fat Bar & Cookie Recipes

Lemon zest enlivens the anise biscotti.

These lightened-up ghostly Halloween cookies are scary cute! Serve these meringue cookies as-is for a fun Halloween treat, or use them to top a Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven.

Full of oats, nuts and raisins, these chewy oatmeal raisin cookies can be enjoyed any day of the week.

Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks.

These brownies are a high-energy treat you can pack in your lunch bag or tuck into your fanny pack when you are out walking. Wrap cooled brownies individually for fast picnic assembly or lunchbox fill-ups.

The first time I spent Christmas far away from home I was working in Texas. The combination of newfound friends and cinnamon-flavored Mexican chocolate warmed my heart and kept the homesickness at bay. For these meringues, use Dutch-process cocoa, which has a mellower flavor than American-style.

Your favorite combination of dried fruit makes these fruitcake slices special.

French novelist and notorious shut-in Marcel Proust was passionate about the plump little cakelike cookies called madeleines. Perhaps the aroma of this chocolate version baking would have drawn him out of his room.

Drizzle these twice-baked fig biscotti with white chocolate for added sweetness.

Dates add a sweet counterpoint to these spicy gingerbread cookies.

A lemony date filling makes oatmeal cookies more special.

The red and white design makes these white chocolate and peppermint cookies especially colorful for holiday cookie trays and casual gatherings.

Biscotti are always sweetly welcome dippers for coffee or tea, but you can see how well they accompany cold favorites when you serve them with sorbet.

An interpretation of a classic German holiday wafer cookie, these richly spiced cookies are terrific right from the oven when the spices permeate the kitchen, but are even better after a few days as they “age” to a wonderful deep flavor.

This recipe for the famous pretzel-shaped Scandinavian cookie has been remade so it's lighter but still just as tasty.

Cinnamon, ginger, allspice and nutmeg add lots of flavor to these rich pumpkin cookies.

Toasted oats, maple syrup, walnuts and dates are a great combination in these crisp biscotti.

Packed with dried cranberries and low-fat granola, these firm bars are excellent travelers, full of complex carbohydrates, vitamins and trace minerals.

Drizzled with white white chocolate, these twice-baked cookies are an Italian-inspired classic.

Even though this low-calorie cookie recipe is made with egg whites and plain low-fat yogurt, the cookies still taste rich and sweet.

Allow this delicious meringue dessert to chill for 2 hours before topping with the chocolate topper and raspberries.

These Sicilian Christmas cookies are filled with dried fruit and almonds.

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.

These are so moist and tender, you'll think you're eating the tops of pumpkin muffins.