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!

From Parents

Chocolate Chip Cookies

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.

From Parents

Oatmeal Raisin Cookies

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.

From Parents

Peanut Butter Cookies

Cloud Cookies

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!

From Parents

Cloud Cookies

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.

From Parents

No-Bake Cranberry-Oat Cookies

Pineapple-Coconut Sorbet

A touch of coconut milk - infused with fresh ginger for a subtle kick - complements sweet pineapple and creates a luxurious consistency in this sorbet.

From EatingWell

Pineapple-Coconut 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).

From EatingWell

Holiday Cookie Cutouts

Decorator Icing

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.

From EatingWell

Decorator Icing

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.

From EatingWell

Blueberries with Lemon Cream

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.

From EatingWell

Pomegranate Poached Pears

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.)

From EatingWell

Apple Crumb Squares with Apple Cider Sauce

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.

From EatingWell

Bev's Chocolate Chip Cookies

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.

From EatingWell

Swirled Cheesecake Brownies

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.

From EatingWell

Apricot-Walnut Cereal Bars

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.

From EatingWell

Oatmeal Chocolate Chip Cookies

Double-Chocolate Biscotti

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.

From EatingWell

Double-Chocolate Biscotti

Strawberry Cream

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.

From EatingWell

Strawberry Cream

No-Bake Cookies

Your kids will love helping you make these peanut butter-graham treats.

From EatingWell

No-Bake Cookies

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.

From EatingWell

Cranberry-Honey Spice Pinwheel Cookies

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.

From EatingWell

Poppy Seed Thumbprints

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.

From EatingWell

Leslie Malcoun's Pecan Tartlets

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:

From EatingWell

Patti's Holiday Chocolate Delights

Ida's Mandelbrot

A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

From EatingWell

Ida's Mandelbrot

Outrageous Macaroons

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.

From EatingWell

Outrageous Macaroons

Raspberry-Mango Sundae

Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.

From EatingWell

Raspberry-Mango Sundae

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