25 Healthier Holiday Cookie Recipes (2024)

Santa's not the only one who ends up sporting a cookie belly this time of year. Your average holiday cookie's packed with enough calories, carbs, and fat to bring out the diet grinch in all of us. To the rescue:these 25 lighter versions of classic cookie recipes use some strategic ingredient swaps to deliver all the feel-good holiday taste—without the unhappy pants-busting effect.

MORE: How To Keep Your Cookies Chemical-Free

PREP TIME: 10 min
TOTAL TIME: 1 hr
SERVINGS: 16

1 lg egg white
1 Tbsp honey
1 c walnuts
½ c raw pumpkin seeds (pepitas)
⅓ c dried cranberries
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cardamom

1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper.

2. WHISK the egg white and honey in a medium bowl. Add the walnuts, pumpkin seeds, and cranberries. Sprinkle with the cinnamon, ginger, and cardamom and toss to coat well. Drop ⅛-cup portions on the prepared baking sheet. Bake for 18 to 20 minutes or until browned.

3. LET stand on a rack for about 30 minutes or until completely cooled.

NUTRITION (per serving) 91 cal, 4 g pro, 5 g carbs, 7 g fat, 1 g sat fat, 1 g fiber, 5 mg sodium

PREP TIME: 35 min
TOTAL TIME: 1 hr 40 min
SERVINGS: 24

2 eggs, beaten
1 c sugar
¼ c soft butter
1 c (8 ounces) dates, finely chopped
½ c chopped walnuts
1 tsp vanilla
2 c crispy rice cereal
1½ c grated coconut or 2 c confectioners' sugar (optional)

1. COMBINE eggs, sugar, butter, dates, walnuts, and vanilla in bowl and blend well. Pour into heavy skillet and cook over medium heat for 5 minutes, stirring constantly.

2. REMOVE from heat and add cereal. Mix well. Cool.

3. SHAPE into small balls by rolling dough in buttered hands. Roll each cookie to coat in coconut or confectioners' sugar, if desired. Let set for 24 hours on wax paper for best flavor.

NUTRITION (per serving) 91 cal, 1 g pro, 12 g carbs, 4 g fat, 3 g sat fat, 1 g fiber, 46 mg sodium

PREP TIME: 45 min
TOTAL TIME: 13 hr 30 min
SERVINGS: 3

1 package (7 to 8 ounces) almond paste
2 egg whites
1 c sugar
2 Tbsp sugar
1 tsp vanilla

1. PUT almond paste in bowl and break up into small pieces. Pour egg whites on top of paste. Let stand, covered, in refrigerator 12-24 hours, turning and stirring from time to time. (Egg whites will liquefy almond paste.)

2. BLEND whites and almond paste together into smooth paste, and add sugar and vanilla, mixing all well together to form smooth but sticky dough.

3. LINE cookie sheet or sheets with aluminum foil. Lightly oil foil. Shape dough into balls the size of large marbles and place on foil 2" apart. Bake at 325°F for 15-20 minutes, or until lightly browned around edges and center is firm.

4. REMOVE cookie sheet from oven. Transfer foil in one piece with cookies still on it to cooling rack. Re-line cookie sheet with new oiled foil and put in another batch to bake. When first batch of cookies is completely cool, peel macaroons carefully off foil; discard used sheets of foil. (If you try to take macaroons off foil before completely cool, their chewy centers will stick to foil and fragment the cookies.)

NUTRITION (per serving) 54 cal, 1 g pro, 9 g carbs, 2 g fat, 0 g sat fat, 0 g fiber, 4 mg sodium

PREP TIME: 12 min
TOTAL TIME: 47 min
SERVINGS: 16

⅔ c walnut halves, toasted
¾ c unbleached all-purpose flour
½ c whole wheat flour
½ c confectioners' sugar
¼ tsp salt
¼ c walnut oil
¼ c extra-light olive oil
1½ tsp grated lemon zest
1 tsp vanilla extract

1. PREHEAT the oven to 325°F.

2. IN a food processor, combine the walnuts and all-purpose flour, and process until the nuts are finely ground.

3. TRANSFER the flour-walnut mixture to a large bowl. Stir in the whole wheat flour, confectioners' sugar, and salt. Stir in the walnut oil, olive oil, lemon zest, and vanilla, until well combined.

4. PRESS the dough into the bottom of a 9-inch tart pan with a removable bottom. With the tines of a fork, prick the bottom of the dough. With a sharp knife, score the dough into 16 wedges, cutting almost, but not quite through, to the bottom.

5. BAKE for 30 minutes, or until crisp and lightly golden. Check after 20 minutes; if the shortbread is over-browning, decrease the oven temperature to 300°F.

6. REMOVE from the oven and while still warm, cut the wedges through to the bottom. Cool in the pan on a rack.

NUTRITION (per servnig) 137 call, 2 g pro, 12 g carbs, 10 g fat, 1 g sat fat, 1 g fiber, 37 mg sodium

PREP TIME: 20 min
TOTAL TIME: 1 hr 10 min
SERVINGS: 48

Cookies
2 c white whole wheat flour (we used King Arthur)
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ c (1 stick) unsalted butter, softened
¾ c sugar
1 lg egg
2 Tbsp 2% milk
½ tsp lemon extract

Icing
⅓ c pasteurized egg whites
½ tsp vanilla extract
¼ tsp cream of tartar
4 c confectioners' sugar

1. TO MAKE THE COOKIES: Whisk together first four ingredients in medium bowl.

2. PLACE butter and sugar in large bowl and, using electric mixer, beat until mixture is light and fluffy, about 1 minute. Beat in egg, followed by milk and lemon extract. Add flour mixture and blend until just mixed. Form dough into a disk, wrap tightly in wax paper, and chill at least 1 hour.

3. PREHEAT oven to 375°F. Put oven rack in middle position. Remove dough from refrigerator and roll out to a ¼" thickness on lightly floured surface. Cut dough into desired shapes with lightly floured cookie cutters. Place cookies on ungreased baking sheet, spacing them 2" apart, and bake 10 minutes or until pale brown around edges. Cool completely on rack.

4. TO MAKE THE ICING: Prepareicing while cookies cool. Using electric mixer at low speed, blend egg whites, vanilla extract, and cream of tartar in medium bowl until frothy. Gradually add sugar and beat at medium-high speed until icing thickens and stiffens, about 4 to 6 minutes. Tint with food coloring if desired. Spread or pipe icing onto cooled cookies.

NUTRITION (per serving) 88 cal, 1 g pro, 17 g carbs, 2 g fat, 1 g sat fat, 0 g fiber, 42 mg sodium

PREP TIME: 20 min
TOTAL TIME: 1 hr 5 min
SERVINGS: 36

½ c old-fashioned rolled oats
½ c whole wheat pastry flour
⅓ c toasted unsweetened wheat germ
2 tsp ground ginger
½ tsp kosher salt
¾ c sugar
½ c cashew butter
¼ c trans-free vegetable oil spread, softened (we used Earth Balance)
2 tsp vanilla extract
⅓ c ground flaxseed or¼c whole flaxseed, ground in coffee or spice grinder
½ c water
18 lightly salted roasted cashew halves
18 sm pieces crystallized ginger

1. PREHEAT oven to 350°F. Put oven rack in middle position.

2. PLACE oats, flour, wheat germ, ginger, and salt in food processor. Pulse until finely ground. Set aside.

3. COMBINE sugar, cashew butter, spread, and vanilla extract in medium bowl. Using electric mixer, beat until well blended.

4. PUT flaxseed in small bowl and stir in water. Beat into cashew butter mixture. Beat in oat mixture (dough will be sticky).

5. ROLL a heaping teaspoonful of dough gently to form a ball. Place on ungreased baking sheet. Repeat with remaining dough, spacing balls 2" apart.

6. LIGHTLY press a cashew half, flat-side down, on half of balls. Press a piece of crystallized ginger on remaining balls. Bake 16 minutes or until puffed and golden around edges. Cool completely on wire rack.

NUTRITION (per serving) 75 cal, 2 g pro, 9 g carbs, 4 g fat, 1 g sat fat, 1 g fiber, 65 mg sodium

PREP TIME: 15 min
TOTAL TIME: 45 min
SERVINGS: 36

4 oz honey-sweetened graham crackers
8 whole, pitted dried apricots
8 whole, pitted dried Medjool dates
½ c brown rice syrup
¼ c dutch cocoa powder
Freshly grated zest of 1 orange
2 Tbsp dark rum or 1¼tsp rum extract
1⅓ c unsweetened shredded dried coconut, divided
Pinch of salt

1. GRINDgraham crackers in food processor to a fine crumb. Transfer to large bowl. Place apricots in food processor and process until finely chopped. Add to crumbs. Place dates in food processor and process until finely chopped. Add to crumb mixture, along with rice syrup, cocoa, orange zest, rum, salt, and 1 cup of the coconut. Stir well to mix.

2. DAMPENhands and roll a heaping teaspoonful of mixture into a ball. Repeat to make 36 balls.

3. PLACEremaining ⅓ cup coconut in small bowl. Roll balls, one at a time, in coconut to coat. Refrigerate until ready to serve.

NUTRITION (per serving) 77 cal, 1 g pro, 13 g carbs, 3 g fat, 2 g sat fat, 1 g fiber, 33 mg sodium

PREP TIME: 15 min
TOTAL TIME: 1 hr 0 min
SERVINGS: 36

3 c all-purpose flour
½ c poppy seeds
1¼ tsp baking powder
½ tsp kosher salt
1 c sugar
½ c canola oil
2 lg eggs
2 lg egg whites
2 Tbsp vanilla extract

1. PREHEAToven to 350°F. Put oven rack in middle position.

2. WHISKtogether flour, poppy seeds, baking powder, and salt in large bowl. Set aside.

3. COMBINEsugar and oil in medium bowl. Using electric mixer, blend in eggs, egg whites, and vanilla extract. Add poppy seed mixture and blend until just mixed.

4. DIVIDEdough into 3 equal portions and, working on lightly floured surface, shape each portion into a free-form log about 2" wide and 10" long. Arrange logs several inches apart on large ungreased baking sheet. Bake 25 minutes or until logs are golden. Remove from oven (do not turn off).

5. USEmetal spatula to gently loosen logs from baking sheet. Transfer to cutting board and let cool 5 minutes. Cutting crosswise on a slant with sharp knife, slice each log into ½"-wide crescents.

6. ARRANGEhalf of crescents, standing upright, on clean, ungreased baking sheet and bake 10 minutes longer. Cool on rack. Repeat process with remaining crescents.

NUTRITION(per serving) 104 cal, 2 g pro, 14 g carbs, 4 g fat, 0 g sat fat, 1 g fiber, 34 mg sodium

PREP TIME: 15 min
TOTAL TIME: 45 min
SERVINGS: 36

1 c whole wheat pastry flour
¼ c dutch cocoa powder
½ tsp baking soda
Kosher salt
¼ c (½ stick) unsalted butter, softened
¼ c trans-free vegetable oil spread, softened (we used Earth Balance)
½ c granulated sugar
½ c (packed) brown sugar
1 lg egg
1 tsp vanilla extract
1 c pitted, unsweetened dried sweet cherries
⅔ c white or dark chocolate chips

1. PREHEAT oven to 375°F. Put oven rack in middle position.

2. WHISK together flour, cocoa, baking soda, and salt in medium bowl.

3. PLACE butter and spread in medium bowl. Using electric mixer, beat until fluffy, about 1 minute. Blend in granulated sugar and brown sugar, followed by egg and vanilla extract. Add in flour mixture and mix until just incorporated. Fold in cherries and chocolate chips.

4. DROP spoonfuls of dough (about 1 tablespoon) onto ungreased baking sheet, spacing about 2" apart (work in batches). Bake 10 minutes. Remove from oven and let cookies cool slightly on baking sheet before transferring to rack to cool completely.

NUTRITION (per serving) 91 cal, 1 g pro, 14 g carbs, 4 g fat, 2 g sat fat, 1 g fiber, 51 mg sodium

PREP TIME: 10 min
TOTAL TIME: 50 min
SERVINGS: 16

¼ c + 2 Tbsp packed dark brown sugar
⅓ c trans-free spread or vegetable shortening
¼ c chunky natural peanut butter
1 lg egg yolk
½ tsp vanilla extract
½ c all-purpose flour
½ tsp baking powder
⅛ tsp salt
2 oz semisweet baking chocolate, broken into 36 sm chunks

1. PREHEAT oven to 350°F. Line 2 large baking sheets with parchment.

2. COMBINE sugar, spread, peanut butter, egg yolk, and vanilla extract in large bowl and mix until well combined. In medium bowl, combine flour, baking powder, and salt. Add to peanut butter mixture and stir until well combined.

3. DIVIDE dough into 36 cookies, using 1 generous teaspoon per cookie, and place on baking sheets. Lightly press each cookie down with fingers until slightly larger than a quarter and about¼" thick. Bake until lightly golden, 9 to 11 minutes.

4. REMOVE cookies from oven and immediately press a chocolate chunk onto center of each. Cool completely on baking sheet or place in refrigerator 15 minutes to firm chocolate.

NUTRITION (per serving) 141 cal, 2 g pro, 15 g carbs, 8 g fat, 2 g sat fat, 1 g fiber, 104 mg sodium

MORE: 25 Tasty Ideas For Peanut Butter

PREP TIME: 25 min
TOTAL TIME: 1 hr 25 min
SERVINGS: 50

½ c dried apples, packed
3 Tbsp hot water
6 Tbsp butter, chopped
1 egg white
1 Tbsp vanilla
1 c sugar
3 c whole-wheat pastry flour or cake flour
1 tsp baking soda
½ tsp salt
½ c raspberry all-fruit spread

1. PREHEAT the oven to 350°F. Coat no-stick baking sheets with no-stick spray or line with parchment paper.

2. IN a food processor or blender, process the apples and water until smooth. Add the butter, egg white, and vanilla. Process until well-blended.

3. ADD the sugar, flour, baking soda and salt. Process until well-blended.

4. USING a wet spoon, shape the mixture into 1" balls and place on the prepared baking sheets, leaving 2" between cookies. Dip your thumb in water and make an indentation in the center of each cookie. Spoon a scant ½ teaspoon of the all-fruit spread into the center of each cookie.

5. BAKE for 12 to 15 minutes, or until the cookies are lightly browned and feel firm to the touch.

6. REMOVE the cookies to a wire rack to cool. Or, if using parchment paper, slide the cookies and parchment paper onto a countertop to cool.

NUTRITION (per serving) 57 cal, 1 g pro, 10 g carbs, 2 g fat, 1 g sat fat, 1 g fiber, 60 mg sodium

PREP TIME: 25 min
TOTAL TIME: 4 hr 25 min
SERVINGS: 10

¾ c all-purpose flour
½ c whole wheat pastry flour
¾ tsp baking powder
1 tsp apple pie spice
Salt
3 Tbsp trans-fat free butter spread, softened
3 Tbsp honey
½ tsp orange extract
1 egg
3 Tbsp fat-free milk
3 Tbsp walnuts, chopped
3 Tbsp dried cranberries, chopped

1. COMBINEthe flours, baking powder, spice, and salt ona sheet of waxed paper.Stir with a fork to mix.

2. COMBINE the butter spread, honey, and orange extract in a mixing bowl. With a wooden spoon, beat until smooth and light. Add the egg, beating until smooth. Add the milk. Beat until smooth. Gradually add the dry ingredients, beating just until combined. Stir in the walnuts and cranberries. Cover with plastic wrap. Refrigeratefor at least 3 hours, or longer if desired, until firm.

3. PREHEAT the oven to 325°F. Coat a baking sheet with vegetable oil spray. Turn the dough onto a lightly floured work surface. Divide the dough in half. Roll each piece of dough into a 1" diameter log. Place the logs, separated, on the sheet. Bake for 30 minutes, or until the logs are set. Remove to a rack to cool for 10 minutes.

4. REDUCE the oven temperature to 300°F. On a cutting board with a serrated knife, cut each log into ½"-wide diagonal slices. Place the slices, cut sides down, on the baking sheets.

5. BAKE for 18 minutes, or until toasted on top. Turn the cookies and bake for about 10 minutes, or until toasted on top. Remove to racks to cool.

NUTRITION (per serving) 127 cal, 3 g pro, 19 g carbs, 5 g fat, 1 g sat fat, 1 g fiber, 88 mg sodium

PREP TIME: 10 min
TOTAL TIME: 27 min
SERVINGS: 4

3 c rolled oats
1 c unbleached white flour
4 tsp ground cinnamon
2 tsp baking powder
2 tsp baking soda
¼ tsp ground nutmeg
½ tsp ground allspice
½ c packed brown sugar or date sugar
⅓ c frozen apple juice concentrate, thawed, or honey
2 Tbsp frozen apple juice concentrate, thawed, or honey
2 Tbsp butter or oil
2 tsp vanilla
1 c shredded peeled apple
¾ c raisins
4 egg whites, stiffly beaten

1. PREHEAT the oven to 375°F. In a food processor or blender, combine 1 cup of the oats with the flour, cinnamon, baking powder, baking soda, nutmeg, allspice, and brown sugar or date sugar. Process until the oats are coarsely ground and ingredients well mixed. Stir in the remaining oats.

2. IN another bowl, combine the juice concentrate or honey, butter or oil, vanilla, apples and raisins. Mix well. Combine the contents of the two bowls, stirring just until incorporated, then fold in the egg whites.

3. DROP the batter by heaping tablespoonfuls onto 2 no-stick 9" x 13" baking sheets. Bake for 12 to 15 minutes, checking frequently during the last 5 minutes to avoid over-baking. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a cooling rack.

NUTRITION (per serving) 85 cal, 2 g pro, 17 g carbs, 1 g fat, 0 g sat fat, 1 g fiber, 62 mg sodium

PREP TIME: 40 min
TOTAL TIME: 1 hr 2 min
SERVINGS: 54

¼ c trans free margarine or butter, softened
1 Tbsp canola oil
¾ c granulated sugar
Grated peel of 1 lemon (optional)
1 lg egg
1 tsp vanilla extract
1⅔ c all purpose flour
1 tsp baking powder
¼ tsp salt
¼ c sliced almonds (optional)
⅓ c raspberry jam
Confectioners' sugar

1. BEAT margarine, oil, granulated sugar, and lemon peel, if using, until light. Beat in egg and vanilla extract until smooth.

2. IN separate bowl, combine flour, baking powder, and salt. Add to sugar mixture, and stir by hand just until dough is soft. Divide dough in half, shape each half into a disk, wrap in plastic, and refrigerate 1 hour, or until well chilled.

3. WHEN ready to bake, preheat oven to 350°F.

4. BETWEEN 2 pieces of wax paper, roll out one disk to ¼" thickness. Cut out cookies using a 1½" to 2" round cookie cutter or glass rim. Using a ½" round or shaped cutter, cut centers out of half the cookies.

5. PLACE cookies 2" to 3" apart on baking sheet coated with cooking spray. Sprinkle cookies with centers cut out with almonds, if using, pressing gently to help them adhere.

6. BAKE 10 to 12 minutes, until lightly golden around edges. Transfer to rack to cool. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.

7. SPREAD solid cookies with jam, and sprinkle cut out cookies lightly with confectioners' sugar. Top each solid cookie with a cut out cookie.

NUTRITION (per serving) 70 cal, 1 g pro, 12 g carbs, 2 g fat, 0 g sat fat, 0 g fiber, 50 mg sodium

PREP TIME: 25 min
TOTAL TIME: 33 min
SERVINGS: 24

2 c whole wheat pastry flour
1½ tsp baking soda
1½tspground cinnamon
1tspground ginger
¼tspground allspice
Salt
½ c trans fat-free butter spread
½c brown sugar
¼ c dark molasses
1 egg white

1. PREHEAT the oven to 350°F. Lightly coat several cookie sheets with vegetable oil spray. On a sheet of waxed paper, combine the flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

2. IN the bowl of an electric mixer, beat the butter spread until smooth. Add the sugar, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. The dough will be soft but not sticky.

3. USING your palms, roll the dough into ¾" balls (1 level teaspoon). Place, separated, on the prepared pans.

4. BAKE for 8 minutes, or until the edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

NUTRITION (per serving) 88 cal, 1 g pro, 14 g carbs, 3 g fat, 1 g sat fat, 1 g fiber, 126 mg sodium

PREP TIME: 15 min
TOTAL TIME: 55 min
SERVINGS: 48

3 c whole grain pastry flour
½ c cornmeal
2 tsp baking powder
1 lg egg
2 lg egg whites
½ c honey
2 Tbsp canola oil
1 tsp almond extract
½ c lemon juice

1. PREHEATthe oven to 350°F. Line a baking sheet with parchment paper or foil. In a medium bowl, mix the flour, cornmeal, and baking powder.

2. INa large bowl, mix the egg, egg whites, honey, oil, and almond extract. Stir in the flour mixture. Stir in enough of the lemon juice to form a pliable dough.

3. DIVIDEthe dough in half and form each half into a 12" log.

4. PLACEthe logs 5" apart on the baking sheet. Slightly flatten each log to ½" high.

5. BAKEfor 25 to 30 minutes, or until the tops are firm to the touch. Remove from the oven and let cool on a rack for 3 minutes.

6. USINGa serrated knife, cut each log diagonally into ½"-thick slices. Place the slices, cut side down, on the baking sheet.

7. BAKEfor 15 to 20 minutes, or until golden brown; turn the slices halfway through baking. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.

NUTRITION(per serving) 45 cal, 1 g pro, 9 g carbs, 1 g fat, 0 g sat fat, 1 g fiber, 25 mg sodium

PREP TIME: 20 min
TOTAL TIME: 2 hr 0 min
SERVINGS: 13

½ c light butter
¼ c unsalted butter
⅔ c Splenda
1 Tbsp vanilla extract
¼ c liquid egg substitute
1 Tbsp orange peel
¼ c cornmeal
1½ c all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground nutmeg
½ c dried cranberries

1. PREHEAT oven to 325°F. Lightly oil baking sheet or coat with cooking spray and set aside.

2. IN medium bowl, combine butters, Splenda, and vanilla extract. With electric mixer, beat on medium speed until butter is softened. Add egg substitute and orange peel. Mix briefly.

3. ADD cornmeal, flour, baking powder, cinnamon, and nutmeg. Mix on low speed, or by hand, until dough is formed. Add cranberries. Do not overmix.

4. REMOVE dough from bowl and divide in half. Roll each half into a log about 1" in diameter. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.

5. REMOVE dough from freezer, unwrap, and cut into slices about ¼" thick. Place 1" apart on prepared baking sheet.

6. BAKE 8 to 10 minutes or until lightly browned. Remove to plate to cool.

NUTRITION (per serving) 155 cal, 3 g pro, 18 g carbs, 8 g fat, 5 g sat fat, 1 g fiber, 80 mg sodium

PREP TIME: 50 min
TOTAL TIME: 3 hr 5 min
SERVINGS: 3

¼ c trans fat-free margarine or butter, softened
½ c packed brown sugar
¾ c dark molasses
⅓ c cold water
3½ c all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
½ tsp salt
¼ tsp ground cloves
Smooth vanilla frosting (optional)

1. BEAT margarine, sugar, molasses, and water with electric mixer or by hand until smooth. In separate bowl, combine flour, baking soda, cinnamon, ginger, allspice, salt, and cloves.

2. ADD flour mixture to molasses mixture, stirring by hand just until soft dough forms. Divide dough in half, shape each piece into a disk, wrap in plastic, and refrigerate 2 hours or overnight.

3. WHEN ready to bake, preheat oven to 350°F.

4. ON lightly floured surface or between 2 pieces of wax paper, roll out one disk about ⅛" thick. Cut out cookies using 5" gingerbread man cookie cutter. Place 1" apart on baking sheet coated with cooking spray. Bake 10 to 15 minutes, until set. (Bake a few minutes longer for crispier cookies.) Transfer to rack to cool. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible. When cookies are completely cool, decorate with smooth vanilla frosting, if using.

NUTRITION (per serving) 87 cal, 1 g pro, 18 g carbs, 1 g fat, 1 g sat fat, 0 g fiber, 72 mg sodium

PREP TIME: 15 min
TOTAL TIME: 1 hr 15 min
SERVINGS: 9

Biscotti
1½ c flour
½ c brown sugar
⅓ c unsweetened cocoa powder
½ tsp baking powder
¼ tsp ground cinnamon
⅛ tsp salt
1 lg egg
2 lg egg whites, beaten
¼ c trans-free margarine, melted
2 tsp pure vanilla extract
¼ c very finely chopped bittersweet chocolate

Glaze
½ c confectioners' sugar
2 tsp fat-free milk

1. TOMAKE THE BISCOTTI: Preheat the oven to 350°F. Coat a large baking sheet with cooking spray.

2. IN a mixing bowl, combine the flour, sugar, cocoa, baking powder, cinnamon, and salt. Stir to mix.

3. IN another bowl, combine the egg, egg whites, margarine, and vanilla extract. Beat with a fork until well blended. Add to the reserved dry ingredients. Stir until well blended. Stir in the chocolate. Coat hands lightly with cooking spray. Shape the dough into a 12" log. Place on the baking sheet and pat to flatten slightly.

4. BAKE for 25 minutes. Remove the cookie log from the oven and let stand for about 15 minutes, or until cool enough to move. With a serrated knife, cut into½" thick slices. Place cut sides down on the baking sheet. Bake for about 20 minutes more, or until crisp. Remove cookies to a rack and cool completely.

5. TO PREPARE THE GLAZE: In a small bowl, mix the confectioners' sugar and milk until smooth. Drizzle each biscotti with glaze.

NUTRITION (per serving) 163 cal, 2 g pro, 23 g carbs, 7 g fat, 1 g sat fat, 1 g fiber, 238 mg sodium