91 vanilla cookie recipes

These muffins are super super moist and tasty. Blueberries, bananas and apple really moisten up these muffins, also whole wheat flour, oats and flax seeds add the nutrient and nutty-tangy flavors. They are great for breakfast to start a day!

These are almost like a "candy" as well as a wheat-free cookie.

Honey fruit soup thickens fruit juice with tapioca, honey, and your choice of fresh, canned, or dried fruit. Scandinavian-style sweet soup, served hot or chilled with sliced banana.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Fruit soup thickened with tapioca, sweetened with honey, and topped with sliced banana. Serve hot or chilled as a dessert, appetizer, or over cornbread.

Thin, crispy oatmeal Florentine cookies made with toasted oats, cinnamon, and just a tablespoon of flour. Lacy edges with a nutty, caramelized crunch.

A clever single-serving microwave pavlova rolled with whipped topping and fresh strawberries. Light, crisp meringue meets soft fruit in this low-calorie, gluten-free treat that's ready in 20 minutes.

Cocoa pudding cake that bakes its own fudgy sauce underneath a tender chocolate cake layer. No eggs, no butter, just pantry staples and pure chocolate magic.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

Chewy banana oat bars with cinnamon and raisins, made with no butter, no oil, and egg whites only. A wholesome grab-and-go snack or breakfast bar that cuts into 24 squares.

Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.

Use some of those apples you got from the store with this scrumptious cookie that is perfect with the morning coffee.

These low-fat and delicious snacks are perfect for the kids lunches!

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.