Stealthily Healthy Christmas Cookie Recipes

Spread cheer — without winter weight gain — with made-over cookie recipes that cut the fat, keep calories in check, and incorporate healthy ingredients.

Chocolate-Chunk Cookies with Almonds

This recipe for chocolate-chunk almond cookies uses heart-healthy canola oil instead of butter, and brown rice syrup — which is absorbed more slowly by the body and can decrease blood-sugar spikes — instead of brown sugar.

1 cup whole-wheat flour, spooned and leveled 
1 cup unbleached all-purpose flour, spooned and leveled 
1/2 cup oat flour, spooned and leveled 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup canola oil 
1/2 cup brown-rice syrup 
1/2 cup granulated sugar 
1 large egg 
1 tablespoon water 
 1 1/2 teaspoons pure vanilla extract 
 7 ounces bittersweet chocolate (70 percent cacao), coarsely chopped 
1 cup natural almonds, toasted and coarsely chopped

Cook’s Note

Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.

1. In a medium bowl, whisk together the flours, baking soda, and salt.

2. In a large bowl, whisk together the oil, rice syrup, sugar, egg, water, and vanilla until completely blended. Stir the dry ingredients into the wet ingredients; fold in the chocolate and nuts. Cover and refrigerate for at least one hour or as long as overnight.

3. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Bake until light golden brown, 10 to 13 minutes, rotating the sheets halfway through.

4. Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.

Gingersnaps

Serve these cookies with a glass of milk spiked with pear nectar: The combination of pear and ginger is wonderful.

1 cup plus 1 tablespoon all-purpose flour 
1 1/2 teaspoons baking soda 
Pinch of baking powder 
Pinch of kosher salt 
1/4 teaspoon cinnamon 
1 teaspoon ground ginger 
4 tablespoons (1/2 stick) unsalted butter, at room temperature 
3/4 cup sugar, plus some for sprinkling 
1 large egg 
 1/4 teaspoon pure vanilla extract 
2 tablespoons molasses

1. Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.

2. Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.

3. Preheat the oven to 350 degrees.

4. Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.

Ischlers

Slivered almonds, apricot jam, and antioxidant-rich bittersweet chocolate make for a delicious combination in these 200-calorie sandwiches.

3/4 cup slivered almonds 
3/4 cup sugar 
2 cups white whole-wheat flour, plus more for dusting 
7 1/2 ounces (1 stick plus 7 tablespoons) cold unsalted butter, cut into pieces 
3 large egg yolks 
2 tablespoons juice and 1 1/2 teaspoons finely grated lemon zest 
3/4 cup heavy cream 
8 ounces bittersweet chocolate, coarsely chopped 
3/4 cup apricot jam

1. Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl. Pulse flour and butter in food processor until the consistency of coarse meal. Add yolks and lemon juice; pulse. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.

2. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/4-inch thick. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet. Bake until golden brown on edges, about 18 minutes. Let cool.

3. While cookies are baking, bring cream to a boil and pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool. Whisk until thick.

4. Spread 1 teaspoon jam onto one cookie, then sandwich with a second cookie. Spread with a bit of ganache on top. Chill before serving.

Caramelized Apples in Phyllo Tarts

These small, elegant pockets make a striking addition to any tray of cookies.

3 sheets of phyllo, thawed if frozen 
2 teaspoons plus 1 tablespoon sugar 
2 McIntosh or other firm apples, peeled and cut into 1/2-inch wedges 
1 tablespoon fresh lemon juice 
1/4 cup apple juice 
1 tablespoon butter, plus 2 teaspoons melted butter, for brushing phyllo 
1 tablespoon Cognac or apple juice 
Pinch of ground ginger 
Pinch of cinnamon 
Finely chopped crystallized ginger

1. Preheat the oven to 350 degrees. On a work surface, stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.

2. Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.

3. Work the phyllo into the ring mold as you would a handkerchief into a pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.

4. Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.

5. Divide the apples among the shells and sprinkle with crystallized ginger.

Hazelnut-Vanilla Shortbread

Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.

3 ounces (6 tablespoons) unsalted butter, softened 
1/2 vanilla bean, split and scraped, pod reserved for another use 
1/2 cup sugar 
1 cup brown-rice flour 
3 ounces blanched hazelnuts, finely ground (1 cup) 
1/2 teaspoon coarse salt

1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.

2. Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.

Cinnamon Chocolate Frozen Yogurt Sandwiches

This low-fat version of traditional cream-filled cookie cakes will be a welcome addition to your dessert table.

1/2 cup Dutch-process cocoa 
1/2 cup all-purpose flour 
3/4 teaspoon cinnamon 
1/4 teaspoon salt 
2 tablespoons unsalted butter, softened 
1/4 cup dark brown sugar 
1/4 cup granulated sugar 
1/2 teaspoon pure vanilla extract 
1 large egg white 
1/2 pint nonfat frozen vanilla yogurt

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment.

2. In a large bowl, sift together the cocoa, flour, cinnamon, and salt and set aside. In the bowl of an electric mixer, combine the butter, sugars, and vanilla. Beat on medium speed for 3 to 5 minutes until light and fluffy. Add the egg white and combine well. Add the flour mixture and mix until just combined. Form into a ball, cover tightly with plastic wrap, and refrigerate for 15 to 20 minutes.

3. Using a melon baller or teaspoon, scoop the dough and drop onto the baking sheet. Flatten gently with the palm of your hand. Bake for 10 to 12 minutes and remove to a cooling rack.

4. When cool, spoon about a tablespoon of frozen yogurt on the flat side of the cookie and top with a second cookie. Serve. The prepared sandwiches can be stored in a rigid container and frozen up to 1 week.

Almond-Crescent Cookies

These 70-calorie cookies are rolled in sweet vanilla sugar, made by storing two cups of sugar and two split vanilla beans overnight in an airtight container.

1/3 cup sugar 
1/2 cup whole blanched almonds, finely ground 
5 ounces (10 tablespoons) unsalted butter, room temperature 
1 1/2 cups plus 1 tablespoon all-purpose flour 
Vanilla sugar, for rolling

Cook’s Note

To make vanilla sugar, split two vanilla beans and place in an airtight container with 2 cups sugar. Let stand overnight and up to 3 months.

1. Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hours.

2. Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.