1,320 take recipes

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Slice-and-bake molasses cookies with ginger, brown sugar, and a crisp, thin snap. Shape the dough into a log, chill, slice thin, and bake for 8 to 10 minutes.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Just 5 ingredients and 10 minutes of prep for fluffy, golden beer muffins with a hint of yeasty tang. Brush with butter, top with cheddar, and serve warm from the oven.

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

A quick microwave brownie made with Alba chocolate mix and artificial sweetener for a low-calorie chocolate fix. Mix, microwave for 7 minutes, and you're done. Just 6 simple ingredients.

Halloween dead bones cookies are pillowy almond meringue-style cookies spiced with ground cloves, dusted in powdered sugar to look like ancient ghostly bones. A spooky kid-friendly Halloween treat from old European tradition.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Bread machine buttermilk wheat bread with tangy buttermilk, brown sugar, and an egg for soft, sandwich-ready slices. Dump, push start, walk away. Whole wheat cycle.

Slice-and-bake molasses cookies with brown sugar, ginger, and a deep rich molasses flavor. Chill the dough, slice thin, and bake until the edges crisp up beautifully.

Crunchy deep-fried yellow split peas tossed in warm spices like chili, coriander, cinnamon, and cloves. A high-protein vegetarian snack inspired by Indian street food. Stores beautifully in an airtight jar.