These low sodium chocolate chip cookies are crispy at the edges, soft in the middle, and packed with dark chocolate. Made with unsalted butter and reduced sodium baking powder, they’re ideal for anyone looking for a sweet low sodium option. Great for a kidney-friendly treat or anyone on a salt-sensitive diet, they’re simple to make and absolutely satisfying.

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Table of Contents

Ingredients Needed

1 cup unsalted butter: softened to room temperature.
1½ cups granulated sugar: adds sweetness.
¼ cup brown sugar: use light brown sugar for less sodium.
1 egg: binds the dough.
1 teaspoon vanilla extract: adds flavor.
2 tablespoons water: helps with moisture.
2 cups flour: all-purpose.
½ teaspoon Rumford’s Reduced-Sodium Baking Powder: sodium-conscious leavening.
1 cup dark chocolate chips: choose salt-free or low sodium brand.

How To Make Low Sodium Chocolate Chip Cookies

Preheat Oven & Prep Sheets:
Preheat oven to 350°F. Line 3 baking sheets with tin foil and set aside.

Mix the Wet Ingredients:
In a large mixing bowl, combine unsalted butter, granulated sugar, brown sugar, egg, vanilla extract, and water. Stir with a wooden spoon for a few minutes until smooth.

Add Dry Ingredients:
Add flour and reduced-sodium baking powder. Stir until the dough is well mixed. Add in chocolate chips and mix again.

Shape & Chill Dough:
Scoop out ⅓ cup dough for each cookie. Place 3–4 dough balls per sheet. Freeze each pan for 15 minutes before baking. While one bakes, keep the next in the freezer.

Bake & “Pan Bang” for Texture:
Bake for 10 minutes. Then, using oven mitts, lift and gently drop the sheet pan onto the rack several times. This helps cookies spread and crinkle. Bake another 6–8 minutes.

Cool Completely:
Move cookies to a wire rack and let them cool fully before handling.

Recipe Tips

Always use unsalted butter to avoid added sodium.
Choose salt-free chocolate chips to keep these truly low sodium.
Chilling dough helps cookies hold shape while baking.
Dropping the pan creates those signature crinkled edges.
Let cool fully for best texture and structure.

How to Store & Reheat

Room Temperature: Store in airtight container for up to 4 days.
Fridge: Optional, but keeps them fresh up to 1 week.
Freezer: Freeze baked cookies in bags up to 2 months. Reheat 10 seconds in microwave if desired.

Nutrition Facts (Approx. per cookie)

Calories: 210
Sodium: 45–60 mg
Protein: 2 g
Fat: 12 g
Carbs: 26 g
Fibre: 1 g
Sugar: 18 g

FAQs

Are chocolate chip cookies high in sodium?
Store-bought cookies often are. These homemade ones use no added salt and reduced sodium ingredients, making them a better-for-you choice.

What chocolate chips are low in sodium?
Look for unsweetened or semi-sweet chocolate chips labeled sodium-free or under 5 mg per serving.

Can I use regular baking powder?
Regular baking powder has more sodium. Always use a reduced sodium brand like Rumford’s for low sodium baking.

Is unsalted butter necessary?
Yes! Salted butter can add over 90 mg of sodium per tablespoon. Stick with unsalted to keep this a low salt indulgence.

Do these cookies taste bland without salt?
Not at all. The brown sugar, vanilla, and chocolate give plenty of rich flavor—perfect for a heart-healthy treat

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