Name: Low Sodium Oatmeal Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 15 min
Ingredients: 2 sticks (228g) unsalted butter, softened; 1 cup brown sugar; 2 medium eggs; 1½ cups all-purpose flour; 1 tsp sodium-free baking soda substitute; 2 tsp cinnamon; 1½ tsp vanilla extract; 2 cups rolled oats; 1 cup low sodium granola or more oats; 1 cup raisins

This low sodium oatmeal cookies is full of warm cinnamon, chewy raisins, and crunchy oats. With no added salt and easy swaps like sodium-free baking soda, it’s a great reduced sodium dessert. The cookies are soft in the middle and golden around the edges—ideal for salt-sensitive diets without compromising taste.

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Table of Contents

Ingredients Needed

2 sticks unsalted butter (228g): softened to room temperature.
1 cup brown sugar: packed, provides moisture and depth.
2 medium eggs: bind the dough.
1½ cups all-purpose flour: classic cookie base.
1 tsp sodium-free baking soda substitute: swap for traditional baking soda to lower sodium.
2 tsp cinnamon: adds warm flavor.
1½ tsp vanilla extract: enhances sweetness naturally.
2 cups rolled oats: hearty and fiber-rich.
1 cup low sodium granola or more oats: check for salt-free granola.
1 cup raisins: naturally sweet and chewy.

How To Make Low Sodium Oatmeal Cookies

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

Cream Butter & Sugar:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar until fluffy and light.

Add Eggs & Vanilla:
Beat in the eggs one at a time. Stir in the vanilla extract until smooth.

Mix Dry Ingredients:
In another bowl, whisk together flour, sodium-free baking soda substitute, and cinnamon.

Combine Wet & Dry:
Gradually add the dry mix to the wet ingredients. Stir just until fully blended.

Fold in Oats & Add-Ins:
Use a wooden spoon to mix in the oats, granola (or extra oats), and raisins.

Scoop & Bake:
Scoop ½ tablespoon of dough per cookie onto the tray. Bake for 8 minutes or until edges are golden and centers are soft.

Cool Cookies:
Let cookies sit on the sheet for a few minutes, then move to a wire rack to cool completely.

Recipe Tips

Use a sodium-free baking soda substitute to keep each cookie truly low sodium.
Choose unsalted, sugar-free granola or use more oats or unsalted seeds.
Don’t overbake—slightly soft centers keep cookies chewy.
Add chopped unsalted nuts for more texture without sodium.

How to Store & Reheat

Room Temperature: Store in an airtight container for up to 4 days.
Fridge: Keeps cookies soft for up to 1 week.
Freezer: Freeze cooled cookies in a zip bag up to 2 months. Thaw at room temp.

Nutrition Facts (Approx. per cookie)

Calories: 160
Sodium: 15–30 mg
Protein: 2 g
Fat: 7 g
Carbs: 24 g
Fibre: 2 g
Sugar: 12 g

FAQs

Are oatmeal cookies high in sodium?
Traditional recipes can be. These use sodium-free baking soda and unsalted butter, making them a great low sodium baking option.

What baking soda substitute is sodium-free?
Try Ener-G Baking Soda Substitute or a similar brand—perfect for heart-healthy treats.

Can I skip granola in these cookies?
Yes! Replace granola with extra oats or a mix of unsalted seeds for texture without added salt.

Do raisins contain sodium?
Most are naturally low in sodium, but check the label to be sure—especially with flavored or sweetened kinds.

Are these cookies good for a kidney-friendly diet?
Yes, when made with sodium-free baking swaps and unsalted ingredients, they’re suitable for many salt-sensitive diets.

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