Keeping your eating plan on track through the holiday season doesn't mean going without goodies. Here are three easy, healthy holiday treats anyone can enjoy.

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 Cookies
* 1 cup flour
* 1-1/2 teaspoon baking soda
* 1-1/2 teaspoons cinnamon
* 1/2 teaspoon salt
* 1 teaspoon cloves
* 1 teaspoon allspice
* 1/4 teaspoon nutmeg
* 1 cup quick cooking rolled oats
* 1 cup unsweetened applesauce
* 1 cup raisins
* 1/2 cup vegetable oil
* 2 eggs
* 1-1/2 teaspoons vanilla
* 1/2 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 Glaze
* 1/4 cup butter
* 1/4 cup creamy peanut butter
* 6 tablespoons brown sugar substitute or artificial sweetener for baking
* 1 teaspoon vanilla
* 1-1/2 cups flour
* 1 egg
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup applesauce

For Chocolate Glaze:
* 1/3 cup milk
* 3 oz. unsweetened baking chocolate, chopped
* 9 - 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 Snaps
* 1-1/2 cups butter
* 18 packets of sugar substitute
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 1 egg, beaten
* 1-1/3 cups all purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon pumpkin pie spice
* 1/2 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.