Raspberry Cookies

Raspberry Cookies

  • Makes12 servings
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Calories98
  • Made withSplenda Granulated Sweetener


    • 100 g low fat spread
    • 1½ teaspoon vanilla extract
    • 125 g plain flour
    • 50 g self raising flour
    • 150 g raspberries
    • 5 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy98 kcal125.64%
    • Total Fat5.30 g6.79%
    • of which saturates1.00 g0.36%
    • Total Carbohydrate11.90 g4.33%
    • of which sugars0.90 g0.33%
    • Salt0.20 g0.07%



    Preheat the oven to 200°C. Line 2 baking trays with parchment.


    Cream together the low fat spread, Splenda Granulated and vanilla. Use a fork for the job, it works really well!


    Add in both the flours and press together using the fork until the mixture starts to clump together. Tip in the raspberries and mix a little more. Use your hand to squeeze the dough together.


    Roll into 12 balls placing them on the baking trays. Press flat then bake for 15 minutes.

    Made with

    Splenda Granulated Sweetener

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