23 Delicious Low Calorie Cookie Recipes Healthy

Feeling guilty about indulging in cookies? Worry no more! Our roundup of 23 Delicious Low Calorie Cookie Recipes is here to satisfy your sweet tooth without the calorie overload. Perfect for health-conscious home cooks in North America, these recipes promise all the flavor and none of the guilt. Dive in and discover your next favorite treat that keeps both your taste buds and waistline happy!

Almond Flour Chocolate Chip Cookies

Perfect for when you’re craving something sweet but want to keep it gluten-free, these almond flour chocolate chip cookies are a game-changer. Packed with rich flavors and a chewy texture, they’re about to become your new favorite treat.

Ingredients

• 2 cups finely ground almond flour
• 1/2 cup creamy, unsalted almond butter
• 1/3 cup pure maple syrup
• 1 large farm-fresh egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and sea salt until well combined.
3. In another bowl, mix the almond butter, maple syrup, egg, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until a dough forms. Fold in the dark chocolate chips evenly.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy on the inside with a slight crunch on the outside, these cookies are a delightful contrast of textures. Serve them warm with a glass of cold almond milk for the ultimate comfort snack.

Oatmeal Raisin Protein Cookies

Ready to upgrade your snack game? These Oatmeal Raisin Protein Cookies pack a punch of flavor and fuel, perfect for on-the-go energy or a post-workout treat.

Ingredients

• 1 cup rolled oats, hearty and thick
• 1/2 cup creamy almond butter, smooth and rich
• 1/4 cup honey, golden and sticky
• 1 scoop vanilla protein powder, premium quality
• 1/2 cup raisins, plump and sweet
• 1 tsp cinnamon, warm and aromatic
• 1/2 tsp baking soda, fresh and active
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract, fragrant and bold
• Pinch of sea salt, fine and crunchy

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the rolled oats, almond butter, honey, vanilla protein powder, raisins, cinnamon, baking soda, egg, vanilla extract, and sea salt until a sticky dough forms. Tip: If the dough feels too wet, add a tablespoon more oats.
3. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your fingers slightly to press down any rough edges for perfectly round cookies.
4. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Don’t overbake; they’ll firm up as they cool.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delight in cookies that are chewy with a slight crunch, bursting with sweet raisins and a hint of cinnamon. Serve them with a cold glass of almond milk for a satisfying snack or crumble over yogurt for a protein-packed breakfast.

Peanut Butter Banana Cookies

Snag the easiest, most addictive cookie recipe you’ll make this week. These peanut butter banana cookies blend creamy, nutty goodness with sweet, ripe bananas for a treat that’s irresistibly soft and chewy.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 1 large ripe banana, mashed to perfection
• 1/2 cup light brown sugar, packed for sweetness
• 1 large farm-fresh egg
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 tsp baking soda, to lift
• 1/4 tsp fine sea salt, to balance
• 1/2 cup semi-sweet chocolate chips, for melty pockets

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, mashed banana, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gently fold in the baking soda and sea salt, ensuring even distribution.
5. Stir in the chocolate chips for that gooey chocolate surprise in every bite.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Flatten each ball slightly with the back of a spoon for even baking.
8. Bake for 10-12 minutes, or until the edges are just golden but centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Light, fluffy, and packed with flavor, these cookies are a dream with a cold glass of milk. Try sandwiching them with vanilla ice cream for an epic dessert hack.

Coconut Flour Snickerdoodles

Make your kitchen smell like a cozy bakery with these Coconut Flour Snickerdoodles. They’re gluten-free, irresistibly soft, and packed with that classic cinnamon-sugar hug.

Ingredients

• 1/2 cup creamy coconut flour
• 1/4 cup melted coconut oil, unrefined for a tropical aroma
• 2 large farm-fresh eggs, room temperature
• 1/2 cup pure maple syrup, the good kind
• 1 tsp vanilla extract, the real deal
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 2 tbsp ground cinnamon, for that warm spice kick
• 2 tbsp coconut sugar, for a caramel-like sweetness

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking soda, and sea salt until no lumps remain.
3. Add the melted coconut oil, maple syrup, vanilla extract, and eggs to the dry ingredients. Mix until a sticky dough forms. Tip: Let the dough sit for 5 minutes to thicken—it’s worth the wait.
4. In a small bowl, combine the coconut sugar and cinnamon for the coating.
5. Scoop 1 tbsp of dough, roll into a ball, then coat generously in the cinnamon-sugar mixture. Tip: Wet your hands slightly to prevent sticking.
6. Place the balls on the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with your palm.
7. Bake for 10-12 minutes until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Out of the oven, these snickerdoodles boast a crispy edge with a chewy center, thanks to the coconut flour. Serve them warm with a dollop of coconut whipped cream for an extra indulgent treat.

Pumpkin Spice Cookies

Make your kitchen smell like autumn with these Pumpkin Spice Cookies. They’re soft, spiced, and downright addictive.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp ground nutmeg, for a hint of spice
• 1/4 tsp ground cloves, adding depth
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a sweet crunch
• 1 large egg, farm-fresh and golden
• 1 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until fully incorporated, then gently fold in the pumpkin puree.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together—overmixing leads to tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will set as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Here’s the deal: these cookies are irresistibly soft with a spicy-sweet kick. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for a decadent twist.

Apple Cinnamon Cookies

Make your kitchen smell like a cozy autumn day with these Apple Cinnamon Cookies. They’re soft, spiced, and packed with chunks of juicy apple for a treat that’s irresistibly delicious.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 3/4 cup granulated sugar, for a sweet base
• 3/4 cup packed brown sugar, for deep molasses notes
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, for aromatic warmth
• 2 1/4 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 1/2 tsp ground cinnamon, for that signature spice
• 2 cups diced apples, crisp and tart (like Granny Smith)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution of the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Fold in the diced apples gently, distributing them evenly throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Soft with a slight chew, these cookies are a harmony of sweet and spice. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Dark Chocolate Avocado Cookies

Elevate your cookie game with these decadent dark chocolate avocado cookies—unbelievably fudgy, secretly healthy, and ridiculously easy to whip up.

Ingredients

• 1 ripe avocado, creamy and smooth
• 1/2 cup coconut sugar, lightly packed
• 1 large egg, farm-fresh
• 1 tsp pure vanilla extract, aromatic
• 1/2 cup dark cocoa powder, rich and unsweetened
• 1/2 tsp baking soda, fresh
• 1/4 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the avocado until perfectly smooth—no lumps allowed.
3. Whisk in the coconut sugar, egg, and vanilla extract until the mixture is homogenous and glossy.
4. Sift in the cocoa powder, baking soda, and sea salt, stirring gently to avoid overmixing.
5. Fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kick back and savor these cookies—their crackly tops give way to a moist, fudgy center, with bursts of molten chocolate in every bite. Serve slightly warm with a drizzle of almond butter for an extra indulgent twist.

Lemon Blueberry Cookies

Lemon blueberry cookies are your next bake-and-take superstar—bursting with zesty citrus and juicy berries, they’re a handheld delight that screams summer.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large farm-fresh eggs, at room temperature
• 1 tbsp pure vanilla extract, aromatic and rich
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, aluminum-free for clean taste
• 1/2 tsp sea salt, finely ground
• 1 tbsp lemon zest, freshly grated for maximum flavor
• 2 tbsp lemon juice, freshly squeezed
• 1 cup blueberries, plump and sweet, tossed in 1 tbsp flour

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice until well combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
6. Gently fold in the blueberries coated with flour to prevent them from sinking to the bottom.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly tender with a slight chew, these cookies are a symphony of bright lemon and sweet blueberries. Serve them at your next picnic or pack them as a sunny surprise in lunchboxes.

Matcha Green Tea Cookies

Whip up these vibrant Matcha Green Tea Cookies for a snack that’s as Instagrammable as it is delicious. Packed with earthy matcha and a buttery crunch, they’re your next bake-and-share obsession.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and room temperature
• 2 cups all-purpose flour, sifted for lightness
• 2 tbsp matcha green tea powder, vibrant and finely sifted
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed.
4. Whisk together the sifted flour, matcha powder, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the back of a spoon for even baking.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra crunch, let them cool directly on the rack.

Crunch into these cookies to discover a perfect balance of sweet and earthy, with a melt-in-your-mouth texture that’s downright addictive. Serve them alongside a frothy matcha latte for a double dose of green tea goodness.

Chia Seed Chocolate Cookies

Forget everything you know about healthy snacks—these chia seed chocolate cookies are a game-changer. Packed with crunch and oozing with melty chocolate, they’re your guilt-free ticket to dessert heaven.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1/3 cup chia seeds
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the creamy almond butter and pure maple syrup until smooth.
3. Stir in the chia seeds, unsweetened cocoa powder, vanilla extract, baking soda, and a pinch of sea salt until well combined.
4. Fold in the dark chocolate chips evenly throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with the back of a spoon for even baking.
7. Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Who knew healthy could taste this indulgent? These cookies boast a chewy center, a crispy edge, and pockets of gooey chocolate in every bite. Serve them warm with a drizzle of almond butter for an extra decadent touch.

Vanilla Bean Protein Cookies

Just when you thought cookies couldn’t get any better, we’re leveling up your snack game with these Vanilla Bean Protein Cookies. Packed with flavor and a protein punch, they’re the guilt-free treat you’ve been craving.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1 large farm-fresh egg
• 1 tsp fragrant vanilla bean paste
• 1 scoop vanilla whey protein powder
• 1/2 cup finely ground almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/4 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond butter and maple syrup until smooth.
3. Beat in the egg and vanilla bean paste until fully incorporated.
4. Gently fold in the protein powder, almond flour, sea salt, and baking soda until a dough forms.
5. Stir in the dark chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Flatten each ball slightly with the back of a spoon for even baking.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yield cookies that are soft in the center with a slight chew, bursting with vanilla and chocolate in every bite. Try crumbling them over Greek yogurt for a protein-packed breakfast twist.

Carrot Cake Cookies

Get ready to twist your classic carrot cake into bite-sized bliss with these Carrot Cake Cookies. They’re soft, spiced, and packed with all the cozy flavors you love, minus the fork.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1 tsp ground cinnamon, for a warm spice kick
• 1/4 tsp ground nutmeg, for depth
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar, packed for moist texture
• 1/4 cup granulated sugar, for a slight crunch
• 1 large farm-fresh egg, to bind it all together
• 1 tsp pure vanilla extract, for aromatic sweetness
• 1 cup finely grated carrots, for natural sweetness and moisture
• 1/2 cup rolled oats, for a chewy texture
• 1/2 cup raisins, for bursts of sweetness
• 1/2 cup chopped walnuts, for a nutty crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually mix in the dry ingredients to the wet ingredients, stirring just until combined.
6. Fold in the grated carrots, rolled oats, raisins, and chopped walnuts until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with spice and speckled with carrots and nuts, these cookies offer a chewy middle with crispy edges. Serve them with a dollop of cream cheese frosting for an extra indulgent treat, or enjoy them as is for a quick snack on the go.

Zucchini Oat Cookies

Never underestimate the power of a veggie-packed sweet treat. These Zucchini Oat Cookies are your guilt-free ticket to snack heaven, blending wholesome ingredients with irresistible flavor.

Ingredients

• 1 cup grated fresh zucchini, squeezed dry
• 1 cup old-fashioned rolled oats, hearty and thick
• 1/2 cup creamy almond butter, smooth and rich
• 1/4 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp cinnamon, warm and spicy
• 1/4 tsp sea salt, fine and crunchy
• 1/2 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the grated zucchini, rolled oats, almond butter, maple syrup, vanilla extract, cinnamon, and sea salt until well combined.
3. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon for even baking.
5. Bake for 12-15 minutes, or until the edges are golden and the cookies are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ultra-soft with a chewy center and crispy edges, these cookies are a texture lover’s dream. Serve them warm with a drizzle of almond butter for an extra indulgent twist.

Sweet Potato Chocolate Cookies

Kickstart your baking adventure with these Sweet Potato Chocolate Cookies—moist, rich, and packed with flavor. Perfect for sneaking in a veggie boost without sacrificing decadence.

Ingredients

• 1 cup mashed sweet potato, velvety smooth
• 1/2 cup creamy almond butter
• 1/4 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, aromatic and pure
• 1/2 cup cocoa powder, rich and unsweetened
• 1/2 cup oat flour, finely ground
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the mashed sweet potato, almond butter, maple syrup, and vanilla extract until smooth and well combined.
3. Gently fold in the cocoa powder, oat flour, baking soda, and sea salt until the dough comes together without overmixing.
4. Stir in the dark chocolate chips evenly throughout the dough for pockets of melty chocolate.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes until the edges are set but the centers are still soft for a chewy texture.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Get ready to bite into cookies that are fudgy, chocolatey, and subtly sweet. Serve them warm with a glass of cold almond milk for the ultimate comfort treat.

Cinnamon Quinoa Cookies

Elevate your snack game with these Cinnamon Quinoa Cookies—packed with protein, fiber, and a cozy spice kick that’ll have you reaching for more.

Ingredients

• 1 cup cooked quinoa, fluffy and cooled
• 1/2 cup almond butter, creamy and unsweetened
• 1/4 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, pure and aromatic
• 1 tsp ground cinnamon, warm and fragrant
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, fine and crunchy
• 1/3 cup dark chocolate chips, rich and melty

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the fluffy quinoa, creamy almond butter, and robust maple syrup until well combined.
3. Stir in the aromatic vanilla extract, fragrant cinnamon, fresh baking soda, and crunchy sea salt into the mixture.
4. Fold in the rich chocolate chips gently to distribute evenly throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with the back of a spoon for even baking.
7. Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with cinnamon and studded with chocolate, these cookies offer a chewy texture with a slight crunch. Serve them warm with a drizzle of maple syrup for an extra indulgent treat.

Raspberry Almond Thumbprint Cookies

Flaunt these Raspberry Almond Thumbprint Cookies at your next gathering—they’re buttery, nutty, and just the right amount of sweet with a tangy raspberry center.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2/3 cup granulated sugar, fine and sparkling
• 1/2 teaspoon pure almond extract, fragrant and potent
• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup finely ground almonds, for a nutty crunch
• 1/4 teaspoon sea salt, finely ground
• 1/2 cup raspberry jam, seedless and vibrant
• 1/4 cup sliced almonds, for a decorative touch

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the almond extract until just combined.
4. Gradually add the sifted flour, ground almonds, and sea salt, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam.
8. Sprinkle the tops with sliced almonds for extra crunch and visual appeal.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make these cookies the star of your dessert table—their crumbly texture and the burst of raspberry jam make them irresistible. Perfect with a cup of tea or as a sweet snack on the go.

Double Chocolate Black Bean Cookies

Just when you thought cookies couldn’t get any better, these Double Chocolate Black Bean Cookies swoop in to prove you wrong. Packed with protein and oozing with chocolatey goodness, they’re a game-changer for your snack game.

Ingredients

• 1 can (15 oz) creamy black beans, drained and rinsed
• 1/2 cup creamy almond butter
• 1/3 cup pure maple syrup
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking powder
• 1/4 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a food processor, blend the black beans until smooth, scraping down the sides as needed.
3. Add the almond butter, maple syrup, cocoa powder, vanilla extract, baking powder, and sea salt to the processor. Blend until the mixture is uniformly smooth.
4. Fold in the dark chocolate chips by hand, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
6. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Bite into these cookies to discover a fudgy center with a slight crunch from the chocolate chips. Serve them warm with a scoop of vanilla ice cream for an indulgent twist.

Gingerbread Spice Cookies

Never underestimate the power of a spice-packed cookie to turn your day around. These Gingerbread Spice Cookies are your go-to for a quick flavor fix—crispy edges, chewy centers, and all the holiday vibes, no matter the season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp ground ginger, for that warm, spicy kick
• 1/2 tsp ground cinnamon, adding sweet depth
• 1/4 tsp ground cloves, for a hint of sharpness
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar, packed for moist sweetness
• 1 large egg, farm-fresh for richness
• 1/4 cup molasses, dark and robust for signature flavor
• 1/2 tsp baking soda, to lift and lighten
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add the egg and molasses to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined—overmixing leads to tough cookies.
6. Roll the dough into 1-inch balls, then place them 2 inches apart on the prepared baking sheet. Flatten slightly with the bottom of a glass.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely irresistible, these cookies boast a perfect balance of spicy and sweet, with a texture that’s crisp on the outside and tender within. Serve them stacked high with a dusting of powdered sugar or dunked in a cold glass of milk for the ultimate treat.

Peppermint Meringue Cookies

Whip up a batch of these Peppermint Meringue Cookies and watch them disappear faster than you can say ‘holiday treat.’ Light, airy, and with a refreshing peppermint kick, they’re the perfect bite-sized indulgence.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar, superfine for best results
• 1/4 tsp cream of tartar
• 1/2 tsp pure peppermint extract
• 1/2 tsp pure vanilla extract
• Red food coloring, gel-based for vibrant hue
• Crushed candy canes, for garnish

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a spotlessly clean bowl, beat the egg whites on medium speed until foamy, about 1 minute.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the peppermint and vanilla extracts with a spatula, being careful not to deflate the meringue.
6. Add a few drops of red food coloring and lightly swirl for a marbled effect—don’t overmix.
7. Transfer the meringue to a piping bag fitted with a star tip and pipe 1-inch rosettes onto the prepared sheets.
8. Sprinkle each cookie with crushed candy canes for a festive crunch.
9. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour to crisp up.

Velvety on the inside with a satisfying crunch, these cookies melt in your mouth with a cool peppermint finish. Serve them stacked high on a vintage plate for a picture-perfect holiday dessert table.

Strawberry Shortcake Cookies

You’ve been scrolling for hours, and suddenly, these Strawberry Shortcake Cookies pop up. Game over. They’re the summer dessert you didn’t know you needed—until now.

Ingredients

• 1 cup unsalted butter, room temperature creamy
• 3/4 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and golden
• 2 tsp pure vanilla extract, aromatic and rich
• 2 1/4 cups all-purpose flour, soft as a cloud
• 1/2 tsp baking powder, light and airy
• 1/2 tsp salt, finely ground
• 1 cup fresh strawberries, diced into juicy bits
• 1/2 cup white chocolate chips, melty and sweet

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, beat the creamy unsalted butter and sparkling granulated sugar together until light and fluffy, about 3 minutes.
3. Add the golden farm-fresh egg and aromatic vanilla extract to the butter mixture, beating until fully incorporated.
4. Whisk together the cloud-like all-purpose flour, light baking powder, and finely ground salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to avoid tough cookies.
6. Gently fold in the juicy strawberry bits and sweet white chocolate chips for bursts of flavor in every bite.
7. Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are just golden but the centers remain soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Get ready for cookies that are soft, buttery, and studded with pockets of strawberry jamminess. Serve them warm with a scoop of vanilla ice cream for the ultimate summer bite.

Mocha Espresso Cookies

Yum, these Mocha Espresso Cookies are your next baking obsession—crispy edges, chewy centers, and a caffeine kick that’s *chef’s kiss*.

Ingredients

• 1 cup unsalted butter, room-temperature and creamy
• 1 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and room-temperature
• 2 tsp pure vanilla extract, aromatic and rich
• 2 cups all-purpose flour, sifted and fluffy
• 1/2 cup cocoa powder, dark and intense
• 1 tbsp instant espresso powder, finely ground and robust
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp salt, fine and sea-derived
• 1 cup semi-sweet chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes—this incorporates air for lift.
3. Beat in the egg and vanilla extract until fully combined, ensuring the mixture is homogenous.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, espresso powder, baking soda, and salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together—overmixing leads to tough cookies.
6. Fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough for pockets of melty chocolate.
7. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they maintain their shape.

Crunchy on the outside, fudgy on the inside, these cookies are a coffee lover’s dream. Serve them warm with a glass of cold milk or crumbled over vanilla ice cream for an indulgent twist.

Hazelnut Cocoa Cookies

Unleash your inner baker with these Hazelnut Cocoa Cookies—crispy edges, chewy centers, and a nutty chocolate punch that’ll have you hooked from the first bite.

Ingredients

• 1 cup unsalted butter, room-temperature and creamy
• 1 cup granulated sugar, fine and sparkling
• 1 cup light brown sugar, packed and molasses-rich
• 2 large eggs, farm-fresh and beaten
• 2 tsp pure vanilla extract, aromatic and smooth
• 2 cups all-purpose flour, sifted and fluffy
• 1 cup cocoa powder, Dutch-processed and deeply chocolatey
• 1 tsp baking soda, fresh and potent
• 1/2 tsp salt, finely ground
• 1 cup hazelnuts, toasted and roughly chopped
• 1 cup dark chocolate chips, premium and melty

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies—stop when you see the last streak of flour disappear.
5. Fold in the toasted hazelnuts and dark chocolate chips until evenly distributed throughout the dough.
6. Using a tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with a crunch from hazelnuts and a gooey chocolate center, these cookies are a texture lover’s dream. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent twist.

Pistachio Rosewater Cookies

Pistachio Rosewater Cookies are your next obsession—crunchy, fragrant, and Instagram-ready in under 30 minutes. Perfect for when you crave something sweet but sophisticated.

Ingredients

• 1 cup unsalted butter, room temperature (soft and creamy)
• 3/4 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and lightly beaten
• 2 tsp rosewater, aromatic and floral
• 1 1/2 cups all-purpose flour, sifted and fluffy
• 1/2 cup pistachios, finely chopped and vibrant green
• 1/4 tsp salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the soft butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the egg and rosewater until fully incorporated, creating a smooth, fragrant base.
4. Gradually add the sifted flour and salt, mixing just until the dough comes together. Overmixing leads to tough cookies.
5. Fold in the vibrant green pistachios, distributing them evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten slightly with the back of a spoon for even baking.
7. Bake for 12-15 minutes, or until the edges are just golden. Tip: Watch closely after 10 minutes to prevent overbaking.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Delight in cookies that are crisp on the outside, tender inside, with a floral hint and nutty crunch. Serve alongside a cup of mint tea for a Middle Eastern twist or crumble over vanilla ice cream for a decadent dessert.

Conclusion

Now that you’ve discovered these 23 delicious low-calorie cookie recipes, it’s clear that healthy treats can be just as satisfying. We hope you’re inspired to bake up some goodness in your kitchen. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to spread the joy of guilt-free indulgence!