All Christmas

Cookies are as much a part of Christmas as lights on the tree. But for anyone watching their fat and calorie intake, that platter of beautifully decorated treats can be a diet disaster.

The solution? Try lower calorie cookies that won't wreak havoc on your eating plan. Here are three healthy and delicious no-sugar cookie recipes that will be welcome at any holiday gathering.

Spicy Sugar Free Applesauce Cookies1 cup flour1-1/2 teaspoon baking soda1-1/2 teaspoons cinnamon1/2 teaspoon salt1 teaspoon cloves1 teaspoon allspice1/4 teaspoon nutmeg1 cup quick cooking rolled oats1 cup unsweetened applesauce1 cup raisins1/2 cup vegetable oil2 eggs1-1/2 teaspoons vanilla1/2 cup walnuts or almonds, chopped

Preheat oven to 375 degrees. Stir flour, baking soda, spices and oats together in large bowl, then add remaining ingredients and beat until well mixed (but don't overbeat!). Drop by teaspoons onto ungreased cookie sheets (batter will be on the thin side). Bake for 8-10 minutes. Makes about 4 dozen cookies.

Sugar Free Peanut Butter Cookies With Chocolate Glaze1/4 cup butter1/4 cup creamy peanut butter6 tablespoons brown sugar substitute or artificial sweetener for baking1 teaspoon vanilla1-1/2 cups flour1 egg1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 cup applesauceFor Chocolate Glaze:1/3 cup milk3 oz. unsweetened baking chocolate, chopped9 - 12 packets sugar substitute (equal to 1 cup sugar)

Preheat oven to 375 degrees. Put butter, peanut butter, sugar substitute, egg, applesauce and vanilla into a large bowl and beat together with mixer (start at low speed, then change to high speed and cream until fluffy). In a separate bowl, whisk together baking powder, baking soda, flour, and salt.

Add flour mixture to butter mixture and stir well to thoroughly combine, but don't overbeat. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 12 to 14 minutes. NOTE: watch baking cookies carefully to prevent overbaking and remove from oven when they are just set.

While cookies are cooling, heat milk in a small saucepan until hot but not boiling. Remove saucepan from heat and add chocolate, stirring until chocolate has melted. Add the sugar substitute and return saucepan to low heat, stirring constantly until all ingredients are blended.

Remove from heat and cool to room temperature. Refrigerate the glaze about 15 minutes, or until thick enough to spread on the cooled cookies.

Sugar Free Ginger Snaps1-1/2 cups butter18 packets of sugar substitute2 tablespoons water1/2 teaspoon vanilla extract1 egg, beaten1-1/3 cups all purpose flour1/2 teaspoon baking soda1/4 teaspoon pumpkin pie spice1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees and grease cookie sheet (or use a silicone liner). In a large bowl cream butter together with sugar, water, and vanilla, then add egg and mix to combine. In a separate bowl sift all dry ingredients together and add to butter mixture. Add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake 10-12 minutes.