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Low-Fat Raspberry and White Chocolate Cookies

These low-fat cookies are the perfect Valentines day sweet treat for a loved one or just if you feel like baking yourself up something sweet. What are you waiting for?


  • 2 tbsp coconut oil melted
  • 1 medium egg
  • 1 ½ tbsp Vanilla Gourmet Drops
  • 110ml Maple Syrup
  • 1 Mashed Banana
  • 1 ½ tbsp almond or Soya milk
  • 60g Fresh raspberries cut into 1cm pieces
  • 40g White Chocolate chunks
  • 90g whole wheat flour
  • A pinch of salt
  • 100g instant oats
  • 1 heaped tsp of baking powder
  • 1 tsp of ground cinnamon


In a bowl, whisk together the coconut oil, egg, Gourmet Drops, maple syrup, banana and milk. In a separate mixing bowl, mix the flour, salt, oats, baking powder and cinnamon. Add the wet ingredients into the flour mix and stir well. When well combined, chop up the raspberries into around 1cm chunks and add into the mixture along with the white chocolate chips (leave around a table spoon of the white chocolate chips aside). Fold in the raspberries and chocolate chips until the mixture is completely combined and refrigerate the mixture for around 20 minutes.

In the meantime, pre-heat the oven to 200 degrees Celsius and prepare a baking tray with parchment paper. When ready, spoon around a tablespoon of the mixture onto the baking tray at a time and flatten to around 2cm in height. (Make sure to leave at least an inch between each cookie as they do rise slightly.) This should make 12- 15 cookies. Sprinkle the remaining chocolate chips evenly on top of the cookies and bake for 12-15 minutes or until the cookies begin to brown around the edges. Leave the cookies to cool for at least 10 minutes then tuck in! Enjoy!