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Vanilla cookies

These delicious vanilla cookies are made with low-fat spread, making for a surprisingly low-calorie, (almost) guilt-free treat.

Serves 16

Prep Time 10 min + chilling

Cooking Time 20 min + cooling


  • 60g low-fat spread
  • 2tbsp sunflower oil
  • 40g light muscovado sugar
  • 40g golden syrup
  • 1tsp vanilla extract
  • 1 egg, lightly beaten
  • 250g plain flour
  • 2tbsp ground flaxseed


  1. Put the spread, oil, sugar, golden syrup and vanilla extract in a large bowl and beat with an electric mixer until combined. Add the remaining ingredients to the bowl and beat together with a wooden spoon.
  2. Shape the dough into a ball with your hands, then put it on a large square of clingfilm. Roll the dough into a log shape about 22cm long and wrap tightly, then chill for at least 2 hr or overnight, or freeze (defrost to use).
  3. When ready to bake, heat the oven to 190ºC/fan 170°C/gas 5 and line 2 baking sheets with baking paper. Unwrap the dough, then slice with a sharp knife into 16 rounds. Put the rounds on the baking sheets, flattening them slightly as you go – you want the cookies to be about 5–6cm in diameter. Bake for 15–20 min until golden brown and firm to touch.
  4. Remove the cookies from the oven and leave to cool for 5 min, then transfer to a wire rack to cool completely.

Nutrition per serving

Read more on how we calculate nutrition.
109kcal 2.4g 4g 0.7g 1.2g 4.8g 0.1g 32mg 16.8g 0.6mg

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