These low sodium oatmeal raisin cookies are tender, chewy, and warmly spiced with cinnamon. Applesauce and brown sugar add natural moisture and sweetness without needing added salt. With simple pantry ingredients and a quick 20-minute process, they’re a great option for smart snacking or family-friendly baking.

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Table of Contents

Ingredients Needed

1 cup rolled oats: classic and heart-healthy.
1 cup whole wheat flour: adds fiber and texture.
⅓ cup brown sugar: packed, for moisture and sweetness.
½ teaspoon baking soda: use reduced sodium or sodium-free substitute if needed.
1 teaspoon cinnamon: warm spice.
½ cup raisins: naturally sweet and chewy.
¼ cup unsalted butter (½ stick): melted.
⅓ cup applesauce: adds moisture and natural sweetness.
1 egg: lightly beaten.
1 teaspoon vanilla extract: enhances flavor.

How To Make Low Sodium Oatmeal Raisin Cookies

Preheat Oven & Prep Sheet:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients:
In a medium bowl, combine oats, flour, brown sugar, baking soda, cinnamon, and raisins.

Combine Wet Ingredients:
In a separate bowl, melt the unsalted butter. Stir in applesauce, egg, and vanilla extract until smooth.

Combine Wet & Dry:
Pour wet mixture into the dry mixture. Stir with a spoon until fully combined. Dough will be sticky.

Shape & Bake:
Scoop tablespoon-sized portions of dough onto the prepared sheet, spacing 2 inches apart. Press each one slightly.

Bake & Cool:
Bake for 10–12 minutes, until edges are golden brown. Let cookies cool slightly on the sheet, then transfer to a wire rack.

Recipe Tips

Omit the salt entirely for the lowest sodium version.
Use sodium-free baking soda for best results.
Applesauce keeps the cookies soft and moist.
Press dough slightly before baking for a flatter cookie.

How to Store & Reheat

Room Temperature: Store in airtight container up to 4 days.
Fridge: Keeps fresh up to 7 days.
Freezer: Freeze baked cookies up to 2 months. Thaw and reheat if desired.

Nutrition Facts (Approx. per cookie)

Calories: 144
Sodium: 30–50 mg
Protein: 2 g
Fat: 5 g
Carbs: 22 g
Fibre: 2 g
Sugar: 10 g

FAQs

Can I leave out the salt?
Yes! These cookies taste great even without it—ideal for salt-sensitive baking.

What type of oats should I use?
Use rolled oats (old-fashioned oats) for the best chewy texture.

Is applesauce necessary?
Yes. It adds moisture and acts as a partial fat replacement while keeping it low sodium.

Can I use all-purpose flour instead?
Yes, but whole wheat flour adds more fiber and flavor. Both work well.

Are these good for a kidney-friendly diet?
Yes, especially when made without salt and using unsalted butter and sodium-free baking soda.

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