Low Fat and No Sugar Gorgeous White Chocolate and Raspberry Oatmeal Cookies

white chocolate and raspberry cookies sml


  • 125g low fat spread (I used clover light)
  • 180g of Stevia
  • 1 egg
  • 2 tsps of vanilla essence
  • 90g of self raising flour
  • pinch of salt
  • 4 tbsps of semi-skimmed milk
  • 100g white chocolate, chopped into chunks
  • handful of frozen raspberries
  • 200g rolled oats


  • Mixing bowl
  • Wooden spoon
  • Chopping board and knife
  • Measuring scales
  • Baking parchment
  • 2 Baking trays
  • 2 tablespoons


  • Preheat the oven to 190 fan/ 200/ gas mark 7
  • Cream together the low fat spread and sugar.
  • Whisk up the egg with the vanilla and mix into the egg.
  • Sieve in the flour and salt, add the milk and mix.
  • Then stir in the final pieces.
  • Line your baking trays and spoon on a good table spoon of the mixture, leaving some space in between each one as they can spread a little.
  • Cook for about 12 minutes until they are nicely golden and are completely matt on top, rather than having some of the shine of the uncooked mixture.
  • Leave to cool – if you can – for about 20 minutes, and voila!

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