These low sodium oatmeal chocolate chip cookies are soft in the center, with crisp golden edges and sweet, melty chocolate throughout. Made with no added salt, sodium-free baking powder or soda, and naturally salty-free coconut oil, they’re a great choice for salt-sensitive baking. Old fashioned oats add chewy texture and fiber, making these cookies a better-for-you option with satisfying flavor.

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Table of Contents

Ingredients Needed

1 cup coconut oil: melted, use unrefined for light coconut flavor.
1¼ cup brown sugar: packed for moisture and sweetness.
2 large eggs: binds and adds richness.
2 tsp vanilla extract: boosts flavor.
2 cups all-purpose flour: classic cookie base.
1½ cups old-fashioned oats: chewy and heart-healthy.
½ tsp sodium-free baking powder or 1 tsp sodium-free baking soda substitute: helps cookies rise without salt.
2 cups chocolate chips or chunks: choose low sodium or salt-free brands.

How To Make Low Sodium Oatmeal Chocolate Chip Cookies

Preheat Oven & Prep Sheet:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Wet Ingredients:
In a large bowl, add melted (but not hot) coconut oil. Stir in brown sugar, eggs, and vanilla extract. Mix until smooth.

Add Dry Ingredients:
Add flour, oats, and sodium-free baking powder or baking soda. Stir just until the dough is fully combined.

Fold in Chocolate Chips:
Mix in chocolate chips or chunks until evenly distributed.

Scoop & Shape:
Scoop about 1 tablespoon of dough per cookie. Roll into balls and place at least 1 inch apart on baking sheet. Gently press each one to flatten slightly.

Bake & Cool:
Bake for 10–12 minutes, until edges are golden. Remove from oven and transfer cookies to a wire rack to cool completely.

Recipe Tips

Make sure coconut oil is fully melted but not hot when mixing.
Use sodium-free baking powder or soda to keep these heart-healthy.
Choose salt-free chocolate chips to reduce hidden sodium.
Let cookies cool on the rack to finish setting properly.

How to Store & Reheat

Room Temperature: Store in airtight container up to 5 days.
Fridge: Keeps fresh and chewy for up to 7 days.
Freezer: Freeze baked cookies up to 2 months. Thaw at room temperature.

Nutrition Facts (Approx. per cookie)

Calories: 180
Sodium: 5–15 mg
Protein: 2 g
Fat: 9 g
Carbs: 24 g
Fibre: 2 g
Sugar: 15 g

FAQs

Can I use butter instead of coconut oil?
Yes, but only use unsalted butter to keep it low sodium.

Are chocolate chips low in sodium?
Some are. Choose brands labeled salt-free or under 10 mg per serving.

Do I need baking powder or baking soda?
Yes, but use sodium-free versions like Ener-G or similar.

Can I make these cookies gluten-free?
Yes, substitute with a gluten-free flour blend and certified gluten-free oats.

Are oats good for a low sodium diet?
Yes, old-fashioned oats are naturally sodium-free and rich in fiber.

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