Popular Lunch Desserts Recipes
Who said lunch couldn't have dessert? We say it should and offer these recipes for the best desserts that have that lunch quality--easy to make, easy to eat, and not too heavy.
Chocolate Chip Cookies
These classic cookies made with semi-sweet chocolate chunks are melt-in-your-mouth good. Whip up two batches: one with nuts and one without!
Oatmeal Raisin Cookies
A bit of cinnamon gives these classic oatmeal raisin cookies a seasonal flavor when whipped up as part of your holiday baking.
Peanut Butter Cookies
There's nothing quite like a homemade peanut butter cookie, and this classic recipe lives up to the hype. Crisp on the outside and chewy inside with a dusting of granulated sugar on top, these easy-to-make cookies hit the spot.
Make your feelings known by creating light and airy meringue letters and shapes to spell out any message. Slip some in a kid's lunch for a sweet surprise!
No-Bake Cranberry-Oat Cookies
These no-bake cookies are packed with filling oats and sweet cranberries for a treat you don't have to feel guilty about.
A touch of coconut milk - infused with fresh ginger for a subtle kick - complements sweet pineapple and creates a luxurious consistency in this sorbet.
Holiday Cookie Cutouts
There is no need to wait for December to enjoy crisp sugar cookies in fanciful shapes. Capture the spirit of fall by baking maple leaf- or pumpkin-shaped cookies. And when the festive season arrives, have fun with holiday shapes like stars and wreaths. Use the Cinnamon-Sugar Topping for crisp cookies that make perfect teatime treats or finish with Decorator Icing for more elaborate cookies (see Cookie-Decorating Tips, below).
This versatile icing is ideal for piping, but it can also be thinned with water and painted over cookies; it dries to a beautiful matte finish. To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.
Blueberries with Lemon Cream
Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.
Pomegranate Poached Pears
Pears are simmered in a blend of tart pomegranate juice and sweet dessert wine with gorgeous garnet-red results. The pears are served with the reduced poaching liquid and a sprinkling of pomegranate seeds and toasted almonds. A touch of tangy reduced-fat sour cream adds both flavor and visual contrast. This dessert makes a striking finale to any festive meal.
Apple Crumb Squares with Apple Cider Sauce
These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or snack on their own. (Adapted from The Complete Vegetarian Handbook by Kathy Farrell-Kingsley; Chronicle Books, 2003.)
Bev's Chocolate Chip Cookies
EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.
Swirled Cheesecake Brownies
Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check.
Apricot-Walnut Cereal Bars
Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.
Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.
This chilled strawberry dessert gets creaminess and a touch of tanginess from reduced-fat sour cream. Topped with some ruby-red diced strawberries, it makes a delightful ending to any meal.
Your kids will love helping you make these peanut butter-graham treats.
Cranberry-Honey Spice Pinwheel Cookies
These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.
Poppy Seed Thumbprints
Our Test Kitchen manager and resident master baker, Stacy Fraser, loves this variation on a classic jam thumbprint. Poppy seeds give the cookies extra flair with very little effort. Though you can use any jam, cherry is particularly divine. A new mom, Stacy plans to make these part of a family tradition with her son Sawyer.
Leslie Malcoun's Pecan Tartlets
Catherine Schumacher used to make hundreds of Christmas cookies for her family and friends. She even defrosted frozen leftovers for Fourth of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun, took over the baking when she got married more than 30 years ago, and to this day spends hours on old family favorites and experimenting with new recipes. Assistant Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.
Patti's Holiday Chocolate Delights
Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:
A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.
These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers' market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.
Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.
Top 25 Slides in Lunch Desserts Recipes
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Cookies
- Cloud Cookies
- No-Bake Cranberry-Oat Cookies
- Pineapple-Coconut Sorbet
- Holiday Cookie Cutouts
- Decorator Icing
- Blueberries with Lemon Cream
- Pomegranate Poached Pears
- Apple Crumb Squares with Apple Cider Sauce
- Bev's Chocolate Chip Cookies
- Swirled Cheesecake Brownies
- Apricot-Walnut Cereal Bars
- Oatmeal Chocolate Chip Cookies
- Double-Chocolate Biscotti
- Strawberry Cream
- No-Bake Cookies
- Cranberry-Honey Spice Pinwheel Cookies
- Poppy Seed Thumbprints
- Leslie Malcoun's Pecan Tartlets
- Patti's Holiday Chocolate Delights
- Ida's Mandelbrot
- Outrageous Macaroons
- Raspberry-Mango Sundae