Healthy Easter Cookie Recipes

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.

This whole-grain peanut butter and jam blondie recipe has half the amount of brown sugar and butter as a traditional recipe and is made with 100% whole-wheat flour. The results: scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.

These airy coconut cookies get an upgrade with a simple dark chocolate drizzle in this healthy dessert recipe.

This crunchy Italian cookie recipe isn't traditionally very sweet, so just a touch of honey adds flavor along with mild sweetness. Dipping them in chocolate makes them extra special.

This whole-grain hazelnut-espresso blondie recipe has half the amount of brown sugar and butter as a traditional recipe and is made with 100% whole-wheat flour. The results: scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.

A retired writing professor and mother of two daughters, Jessie Grearson got inspiration for these mini tarts from a pineapple-coconut bar that her mother used to make. Her version successfully uses whole-wheat pastry flour and less butter and sugar.

Magical aquafaba--the liquid from canned chickpeas that often gets poured down the drain--mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.

These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet, cheese or summer peaches.

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

This whole-grain pretzel-and-white-chocolate blondie recipe has half the amount of brown sugar and butter as a traditional recipe and is made with 100% whole-wheat flour. The results: scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.

Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies. Some are filled with a marshmallow cream frosting while others are filled with whipped cream. Even those of us who grew up with the former fell in love with our lighter version of the whipped cream-filled treats.

For a snack or sweet dessert, enjoy one of these flourless cookies. Drizzle chocolate on top for added pizzazz.

Try your favorite combination of stone fruit, such as peaches and cherries, in these easy fruit bars.

These easy peanut butter cookies will satisfy your sweet and savory cravings. Make a batch the next time you want a healthy dessert the whole family will love.

These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.

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.

These tiny, lemon-flavored meringues must be cooked slowly so their outsides are powdery and crisp, while the insides are chewy and yielding. Serve with sorbet.

Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.

We love the rich chocolate flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white-based meringues.

These updated lemon squares are sure to be the hit of any picnic or potluck. We've improved the shortbread crust by using white whole-wheat flour and a butter-canola oil blend to cut saturated fat. The velvety filling has fewer eggs and gets a flavor boost from freshly grated lemon zest.

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that's not too heavy.

This classic cookie recipe can be made with sugar substitute for a diabetes-friendly dessert option.

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”

These pretty streusel-topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene.