Spread cheer -- without winter weight gain -- with made-over cookie recipes that cut the fat, keep calories in check, and incorporate healthy ingredients..

This recipe for chocolate-chunk almond cookies uses heart-healthy canola oil instead of butter, and brown rice syrup -- which is absorbed more slowly by the body and can decrease blood-sugar spikes -- instead of brown sugar.

Serve these cookies with a glass of milk spiked with pear nectar: The combination of pear and ginger is wonderful.

Slivered almonds, apricot jam, and antioxidant-rich bittersweet chocolate make for a delicious combination in these 200-calorie sandwiches.

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.

These small, elegant pockets make a striking addition to any tray of cookies.

Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.

This low-fat version of traditional cream-filled cookie cakes will be a welcome addition to your dessert table.

In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour.

These date-filled bars get their soft texture from applesauce, while wheat flour and bran add wholesome nutrients.

These 70-calorie cookies are rolled in sweet vanilla sugar, made by storing two cups of sugar and two split vanilla beans overnight in an airtight container.

Prune puree, available in the condiment section of the supermarket, replaces some of the fat in these fudgy brownies.

This nutty recipe uses light olive or canola oil and a combination of whole-wheat and all-purpose flour.

Give your cookie tray a whole new dimension by incorporating these chewy bits made with raisins, almonds, and coconut.

At less than 50 calories each, you don't have to feel guilty popping a few of these tiny treats. Swap in different shapes of cookie-cutters to use this recipe year-round.