Cookie

Pecan pie is usually off-limits to me: it’s full of corn syrup, which nutritionally speaking is a recipe for disaster. These Pecan Pie Squares, served warm, have the same rich, nutty taste with a fraction of the fat and no refined sugars.

I love all things lemon. The barley and oat flours used in this recipe create a nutty crust that complements the tart, soufflélike topping—perfect with a cup of green tea.

A cross between apple pie and crumb cake, these cookie bars are perfect for parties, picnics, and crowds, and a great addition to any cookie platter. For the best taste and texture, I recommend you use any combination of Macintosh, Cortland, or Golden Delicious apples for the filling.

For variety, substitute prunes for the apricots in these fat-free (and guilt-free) bars. Sweet and chewy, they make a nice lunch box treat.

I created this cookie recipe as a way to sneak some veggies into my daughter Sofia’s diet when she went through the “I’m not eating any vegetables” stage. She loved them then and still adores them, zucchini and all. These moist, soft cookies are low-fat, high fiber, and a perfect not-too-sweet treat. They also freeze well.

These chewy low-fat cookies make the perfect afternoon snack. Chock-full of fiber and protein, they’re a nutritious pick-me-up—and they’re quick and easy to make.

These cookies were one of the favorites among my testers because the almond meringue creates a delicately crisp cookie that is awesome on its own. Filling them with chocolate ganache takes them to a new level of sophistication.

Try this heartier version of America’s classic cookie.

A flourless, chocolate lover’s dream. These cookies can be stored at room temperature in airtight plastic containers for up to 2 weeks—if they last that long! They will get a bit chewier after the first day but still taste great. Note: Omit the chocolate chips to make these cookies gluten-free.

These irresistible cookies are so versatile. For something special, fill them with peanut butter and juice-sweetened jam to make a cookie sandwich. Dip half the sandwich in chocolate ganache and place on waxed paper–lined baking sheets to firm up the chocolate. There’s only one word for this—outrageous.

A great treat for children of all ages. Who can resist PB&J? For peanut allergies, substitute soy nut or other nut butter of your choice. For gluten allergies, replace the spelt flour with garbanzo bean flour. Although not essential, organic peanut butter will offer the best taste and quality.

My husband, Joe, asked me to come up with a healthy version of a delicious cookie we once tasted at a gourmet foods shop. I decided to go one better and make them vegan so everyone can love ’em as much as we do.

I’ve been making these irresistible cookies since opening my first Sprouts Café in Trumbull, Connecticut, years ago. I now make them with agave nectar and sprouted spelt flour, and they’re better than ever.

These cookies are moist and chewy, just like they should be. They’re also secretly boosted with fiber from flaxseed meal. You don’t have to tell the kids.

This is a great cookie for children with gluten sensitivity. Using my daughter, her friends, and her baby-sitters as my most critical testers proved these cookies will definitely be a holiday tradition at my house. The best thing is, you can freeze part of the dough, unbaked, for later use. Just defrost in the refrigerator, roll out, and bake according to the directions for a wonderful spicy-sweet treat any time of year. If the kids, and maybe the adults, are clamoring for gingerbread people, you can add eyes, nose, and buttons by pressing raisins or currants gently into the dough before baking.

Carob chips are a nice change from chocolate in these yummy cookies.

For people—and especially kids—who like crisply textured sweets, there’s nothing like a ginger snap to scratch that itch. Many of my clients worry that they’ll have to give up sweet treats like cookies during treatment. Nonsense. You just have to be smart about it, and this recipe shows you how: It uses quality ingredients (and no refined flour) and many cancer-fighting spices. There’s just one caveat: Make the dough at least three hours before you want to bake the cookies, and preferably an entire day ahead. Once you make the dough, it can be stored in the refrigerator for up to five days. Chilling the dough makes it easier to cut the cookies and also gives the flavors a chance to come together so the cookies taste their very best.

I knew I wanted to do a cardamom macaroon recipe for this book because my grandmother, Doris, got me hooked on them when I was knee-high. My baker for this book, Wendy Remer, also has macaroon fever. These bite-size morsels are made using organic maple syrup with either a tad of brown rice syrup or honey for just the right amount of sweet. Meanwhile, cardamom adds a warm, spicy touch, while also aiding digestion and possibly slowing tumor growth.

These chewy gingerbread cookies contain half the fat of most traditional gingerbread recipes, have no cholesterol, and swap out the sugar for agave nectar and molasses. But do they sacrifice on flavor? No way! My boys say, “They’re better than great!”

Sophisticated and divine, these cookies are a real treat, whether it’s Valentine’s Day or you just feel like saying “I love you.” And, they’re made without the traditional allergenic addition of hazelnuts or almonds; what could be better?