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The holiday season is a time for indulgence, sweet treats, and warm gatherings, but if you’re managing your sodium intake, you may be looking for ways to enjoy festive baked goods without compromising your health.
For those over 50, keeping sodium levels in check is crucial for heart health, blood pressure regulation, and overall well-being. But just because you’re cutting back on salt doesn’t mean you have to miss out on delicious holiday cookies.
We’ve rounded up 10 easy and tasty low-sodium cookie recipes that are perfect for your festive celebrations.
From soft, chewy treats to crispy, crumbly delights, these cookies will satisfy your sweet tooth while supporting your health goals.
50+ Must Try Holiday Low-Sodium Cookie Recipes for the Season
With these low-sodium cookie recipes, you can enjoy the flavors of the season without the worry of excess salt.
Whether you’re baking for yourself or sharing with loved ones, these treats are a great way to indulge responsibly.
Remember, it’s not about depriving yourself but making smart choices that allow you to celebrate the season in a way that works for your health.
So, preheat your oven, gather your ingredients, and get ready to bake some holiday joy – all while keeping your sodium levels in check!
Low Sodium Almond Snowball Cookies
These almond snowball cookies are a delightful holiday treat that’s not only low in sodium but also keto-friendly. Made with almond flour and a touch of vanilla, they melt in your mouth and are the perfect addition to any holiday cookie platter. They’re lightly sweetened with a sugar substitute to keep them low carb, while still being indulgent enough to satisfy your sweet tooth.
Ingredients:
- 1 cup almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol (or preferred low-carb sweetener)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- Pinch of salt (if you want extra flavor but keep it low sodium)
- 1/4 cup chopped almonds (optional)
- 1/4 cup unsweetened shredded coconut (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and erythritol until light and fluffy.
- Add in the vanilla extract, almond extract (if using), and a pinch of salt.
- Gradually add almond flour and mix until the dough comes together. If desired, fold in chopped almonds and shredded coconut for added texture.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These low-sodium almond snowball cookies are not just a holiday favorite; they’re also a great option for those on a low-sodium or keto diet. The rich buttery flavor combined with the nutty almond and delicate sweetness make them a perfect treat for any occasion. You can customize them with your favorite add-ins, but even in their simple form, they’re a delicious, guilt-free indulgence.
Low Sodium Gingerbread Cookies
Classic gingerbread cookies are a staple during the holidays, and this low-sodium version ensures that you can enjoy them without compromising your health goals. This recipe uses almond flour and coconut flour as a base to keep the carb count low, while warming spices like ginger, cinnamon, and nutmeg deliver a traditional holiday flavor. A sugar substitute like stevia or erythritol ensures that these cookies are sweet but not sugar-laden.
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup unsalted butter, softened
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 egg
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 tsp baking soda
- 1 tbsp water (if dough is too dry)
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, baking soda, and spices (ginger, cinnamon, nutmeg).
- In another bowl, cream together the butter and erythritol until smooth.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms. If the dough is too dry, add a tablespoon of water.
- Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Cut into desired shapes using cookie cutters.
- Place cookies on the baking sheet and bake for 8-10 minutes or until firm and golden around the edges.
- Cool on a wire rack before decorating with sugar-free icing (optional).
These low-sodium gingerbread cookies offer all the spice and warmth of traditional gingerbread, but with a fraction of the sodium and carbs. They’re perfect for those who want to enjoy the festive flavors of the season while sticking to their health goals. Serve them at holiday gatherings or wrap them up as gifts—they’ll be a hit with everyone, keto dieters or not!
Low Sodium Chocolate Peppermint Cookies
These low-sodium chocolate peppermint cookies are a delicious, festive treat with a minty twist. They’re made with almond flour and a sugar substitute to keep the carb count low and sodium minimal. The combination of rich cocoa and refreshing peppermint makes them a perfect choice for holiday baking, and their low-carb content ensures they align with your keto or low-sodium diet.
Ingredients:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or monk fruit sweetener
- 1/4 tsp peppermint extract
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 tsp baking soda
- Pinch of salt (optional)
- 1/4 cup sugar-free dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and optional pinch of salt.
- In another bowl, cream the softened butter and egg until smooth. Add the peppermint extract and mix to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- If using, fold in the sugar-free dark chocolate chips.
- Scoop tablespoon-sized portions of dough and roll into balls, placing them on the baking sheet. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes or until the edges are firm and slightly crisp.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
hese chocolate peppermint cookies are a perfect combination of indulgent chocolate and refreshing mint. Despite being low in sodium and carbs, they deliver on flavor and texture. Whether you’re enjoying them with a cup of hot cocoa or sharing them with friends and family, these cookies will add a festive touch to your holiday celebrations without the guilt.
Low Sodium Peanut Butter Cookies
These peanut butter cookies are a classic favorite with a healthy twist. By using unsweetened peanut butter and a sugar substitute, we’ve created a low-sodium and low-carb version that’s perfect for anyone on a keto or low-sodium diet. Rich and satisfying, these cookies are chewy on the inside with a slightly crispy edge, making them a perfect treat for any holiday occasion.
Ingredients:
- 1 cup natural unsweetened peanut butter (no added salt)
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 large egg
- 1/2 tsp vanilla extract
- Pinch of salt (optional, depending on your peanut butter)
- 1/4 tsp baking soda
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the peanut butter, erythritol, egg, vanilla extract, and baking soda. Mix until smooth and well incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Gently press each cookie with a fork to flatten and create the signature crisscross pattern.
- Bake for 8-10 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These low-sodium peanut butter cookies are irresistibly delicious while still keeping your health goals in check. They’re full of rich peanut butter flavor, and with the minimal sodium and low-carb ingredients, they’re perfect for anyone on a keto or low-sodium diet. They make for a perfect holiday snack or gift, sure to be loved by everyone!
Low Sodium Cinnamon Roll Cookies
Cinnamon rolls are a holiday favorite, but they’re often loaded with sugar and sodium. This low-sodium cinnamon roll cookie recipe captures the warm, comforting flavors of cinnamon rolls in a healthy cookie form. Made with almond flour and a sugar substitute, these cookies are soft, sweet, and spiced just right, making them a festive and low-sodium treat for the holidays.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt (optional)
- 1/4 tsp baking soda
- 1 tbsp coconut flour (to help thicken dough)
- 1/4 cup sugar-free icing (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, cinnamon, baking soda, and optional pinch of salt.
- In another bowl, cream the softened butter and erythritol until smooth. Add the egg and vanilla extract and beat until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon, then sprinkle with a bit of cinnamon sugar (optional).
- Bake for 8-10 minutes or until the cookies are golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. If desired, drizzle with sugar-free icing for extra sweetness.
These low-sodium cinnamon roll cookies bring the beloved flavor of cinnamon rolls into a low-carb, low-sodium form. With the comforting cinnamon-spiced taste and a soft, chewy texture, these cookies are a healthier alternative to traditional cinnamon rolls. They’re perfect for sharing during the holidays or enjoying on your own as a guilt-free treat.
Low Sodium Pumpkin Spice Cookies
Pumpkin spice cookies are a seasonal favorite, and this low-sodium version lets you enjoy the autumn flavors of cinnamon, nutmeg, and pumpkin without the extra salt and sugar. With a soft and pillowy texture, these cookies are lightly sweetened with a sugar substitute, making them a low-carb treat that’s perfect for the holidays.
Ingredients:
- 1 cup almond flour
- 1/2 cup canned pumpkin puree (unsweetened)
- 1/4 cup erythritol or monk fruit sweetener (adjust to taste)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- Pinch of salt (optional)
- 1/4 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, pumpkin pie spice, cinnamon, baking soda, and optional pinch of salt.
- In another bowl, cream together the softened butter and erythritol until smooth. Add the egg, vanilla extract, and pumpkin puree and mix until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet. Flatten each cookie slightly with a spoon.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These low-sodium pumpkin spice cookies are a perfect fall and holiday treat, offering all the cozy, spiced flavor of pumpkin pie in a soft and chewy cookie form. By using a sugar substitute and low-sodium ingredients, they’re a guilt-free indulgence for those on a keto or low-sodium diet. They’re perfect for serving at holiday gatherings or as a tasty snack anytime during the season.
Low Sodium Coconut Macaroons
Coconut macaroons are a simple yet decadent holiday treat. This low-sodium version is made with shredded unsweetened coconut and a sugar substitute to keep the carb count low while still delivering a delightful sweetness. The chewy texture and slight crispness on the outside make these macaroons irresistible, perfect for keto and low-sodium diets.
Ingredients:
- 2 cups unsweetened shredded coconut
- 2 large egg whites
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt (optional, depending on coconut)
- 1/4 tsp almond extract (optional)
- 1/4 tsp cream of tartar
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites with the cream of tartar until stiff peaks form.
- Gradually add the erythritol and continue beating until fully incorporated.
- Fold in the shredded coconut, vanilla extract, almond extract (if using), and a pinch of salt.
- Scoop tablespoon-sized portions of the mixture and form them into small mounds, placing them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
- Let the macaroons cool on the baking sheet before transferring them to a wire rack.
These low-sodium coconut macaroons are a perfect balance of sweet, chewy coconut and crispy edges. They’re easy to make and incredibly satisfying for those who want a holiday treat that’s both keto-friendly and low in sodium. Enjoy them as a light snack or serve them at festive gatherings to impress your guests with a healthier version of this classic treat.
Low Sodium Lemon Shortbread Cookies
These low-sodium lemon shortbread cookies are a refreshing, buttery treat with a bright citrus twist. Made with almond flour and sweetened with erythritol, they’re keto-friendly and low in sodium, making them perfect for those with dietary restrictions. The subtle lemon flavor enhances the richness of the shortbread, making these cookies a great addition to your holiday cookie platter.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 large egg yolk
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- Pinch of salt (optional)
- 1/4 tsp baking powder
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg yolk, lemon zest, lemon juice, and vanilla extract, and mix until combined.
- In another bowl, combine the almond flour, baking powder, and optional pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough forms.
- Roll the dough into balls and place them on the prepared baking sheet, flattening them slightly with the back of a spoon.
- Bake for 8-10 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These low-sodium lemon shortbread cookies bring a delightful citrusy twist to the classic shortbread. With their tender, buttery texture and light lemon flavor, they make the perfect snack or gift during the holiday season. They’re keto-friendly, low in sodium, and incredibly easy to make, making them a great choice for anyone looking to enjoy holiday cookies without compromising their health goals.
Low Sodium Chocolate Hazelnut Cookies
Chocolate and hazelnuts are a timeless combination, and these low-sodium chocolate hazelnut cookies deliver that rich, nutty flavor with minimal carbs and sodium. Using almond flour as a base, these cookies are not only keto-friendly but also packed with the delicious flavors of chocolate and hazelnuts. The smooth texture and decadent taste make these cookies an irresistible holiday treat.
Ingredients:
- 1 cup almond flour
- 1/2 cup hazelnut flour (or ground hazelnuts)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or monk fruit sweetener (adjust to taste)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt (optional)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, hazelnut flour, cocoa powder, erythritol, and optional pinch of salt.
- In another bowl, cream the butter and egg together until smooth. Add the vanilla extract and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- If using, fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes or until the edges are firm and slightly crisp.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These low-sodium chocolate hazelnut cookies offer the perfect blend of rich chocolate and nutty hazelnuts, making them a perfect indulgence for the holidays. With minimal carbs and sodium, these cookies cater to both keto and low-sodium diets, making them suitable for everyone. They’re an excellent choice for holiday baking, offering a deliciously unique flavor that will have your guests asking for the recipe!
Low Sodium Maple Pecan Cookies
These low-sodium maple pecan cookies offer a delicious combination of rich maple syrup flavor and crunchy pecans, all while keeping the carb count low. Using almond flour and a sugar substitute, this recipe is perfect for those following a keto or low-sodium diet. The sweet, nutty flavor of the pecans paired with the subtle maple taste makes these cookies a delightful treat for any holiday occasion.
Ingredients:
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, softened
- 2 tbsp sugar-free maple syrup
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 large egg
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
- 1/4 tsp baking soda
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, baking soda, and optional pinch of salt.
- In another bowl, cream the butter and erythritol until smooth. Add the sugar-free maple syrup, egg, and vanilla extract, and beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the chopped pecans.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These maple pecan cookies are a perfect balance of sweet maple and crunchy pecans, offering a low-sodium and low-carb option for holiday treats. They’re not only keto-friendly but also a healthier choice for anyone watching their sodium intake. Enjoy them with a warm beverage or share them with friends and family during the festive season.
Low Sodium Chocolate Mint Cookies
Chocolate and mint are a classic holiday pairing, and these low-sodium chocolate mint cookies make the perfect festive treat. With rich cocoa, refreshing mint extract, and a sugar substitute, they satisfy your sweet tooth without any guilt. These cookies are low-carb, keto-friendly, and a delightful addition to your holiday baking repertoire.
Ingredients:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or stevia (adjust to taste)
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 tsp peppermint extract
- 1/4 tsp vanilla extract
- Pinch of salt (optional)
- 1/4 tsp baking soda
- 1/4 cup sugar-free dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, cocoa powder, baking soda, and optional pinch of salt.
- In another bowl, cream together the butter and erythritol until smooth. Add the egg, peppermint extract, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet mixture and stir until the dough comes together. If using, fold in the sugar-free dark chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes or until the edges are set and slightly firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These chocolate mint cookies are a delightful way to enjoy the festive flavors of the season while keeping your sodium intake low. The minty freshness paired with rich chocolate makes them a perfect treat for the holidays, and their keto-friendly ingredients make them a healthier alternative to traditional cookies. Serve them as a holiday gift or treat yourself to these indulgent yet guilt-free cookies!
Low Sodium Cinnamon Sugar Cookies
Cinnamon sugar cookies are a classic holiday treat, and this low-sodium version offers all the comforting flavors of cinnamon and sugar without the extra salt and sugar. Using erythritol as a sweetener and almond flour for the base, these cookies are keto-friendly and perfect for anyone watching their sodium intake. They have the ideal balance of sweetness and spice, making them perfect for holiday snacking.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or stevia (adjust to taste)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- Pinch of salt (optional)
- 2 tbsp erythritol, for coating (or a mixture of cinnamon and erythritol)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and erythritol until smooth. Add the egg and vanilla extract and beat until combined.
- In another bowl, mix the almond flour, cinnamon, baking soda, and optional pinch of salt.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Roll the dough into tablespoon-sized balls and roll each ball in the cinnamon-sugar erythritol mixture.
- Place the cookies on the prepared baking sheet and gently flatten with a fork or spoon.
- Bake for 8-10 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These low-sodium cinnamon sugar cookies offer the warm, comforting flavors of cinnamon and sugar with a healthier twist. The keto-friendly ingredients and low sodium make them a great choice for anyone looking for a festive treat that doesn’t compromise on taste. Perfect for sharing or enjoying as a snack, these cookies are sure to become a holiday favorite!
Low Sodium Gingerbread Cookies
Gingerbread cookies are a holiday classic, and this low-sodium version brings the warmth of ginger, cinnamon, and molasses without the extra salt or sugar. Using almond flour and a sugar substitute, these cookies are keto-friendly, low in sodium, and still bursting with the rich, spicy flavors of traditional gingerbread. Perfect for decorating or simply enjoying with a cup of tea during the holiday season.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened molasses (use sparingly, as it has carbs)
- 1/4 cup erythritol or stevia (adjust to taste)
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- Pinch of salt (optional)
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and erythritol until smooth. Add the molasses, egg, and vanilla extract, and mix until well combined.
- In a separate bowl, combine the almond flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and optional pinch of salt.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms. If the dough is too sticky, refrigerate it for 20-30 minutes.
- Roll the dough out on a floured surface to about 1/4-inch thickness. Use cookie cutters to shape the dough into gingerbread men or other holiday shapes.
- Place the cookies on the baking sheet and bake for 8-10 minutes or until the edges are golden.
- Allow the cookies to cool completely before decorating with sugar-free icing if desired.
These low-sodium gingerbread cookies capture the essence of the holidays with their bold spices and rich flavor. Made with low-carb and low-sodium ingredients, they are perfect for anyone watching their sodium intake or following a keto diet. Enjoy them as a festive snack or decorate them with sugar-free icing for a fun holiday activity!
Low Sodium Almond Joy Cookies
These Low Sodium Almond Joy Cookies combine the delicious flavors of chocolate, coconut, and almonds—just like the popular candy bar—into a healthier, low-sodium treat. Using almond flour and erythritol for a low-carb and sugar-free option, these cookies are perfect for those following a keto or low-sodium lifestyle. They’re chewy, chocolatey, and nutty, making them a great holiday indulgence.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or monk fruit sweetener (adjust to taste)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/4 tsp baking soda
- 12 whole almonds (for topping)
- Pinch of salt (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, cocoa powder, erythritol, shredded coconut, baking soda, and optional pinch of salt.
- In another bowl, cream the softened butter and egg until smooth. Add the vanilla extract (and almond extract if using) and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and gently press them flat.
- Top each cookie with a whole almond in the center.
- Bake for 8-10 minutes, or until the edges are slightly firm and the cookies are golden brown.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
These Low Sodium Almond Joy Cookies are a healthier take on a beloved treat. Combining the flavors of chocolate, coconut, and almonds, these cookies are low in sodium and carbs, making them perfect for keto or low-sodium diets. They’re a fun and festive option to share with loved ones or to keep as a treat for yourself during the holidays.
Low Sodium Chocolate Chip Cookies
Chocolate chip cookies are always a crowd-pleaser, and this low-sodium version is no exception. Made with almond flour and a sugar substitute, these cookies are not only low in sodium but also keto-friendly. With the perfect balance of sweet and salty, they are chewy in the middle with crispy edges, making them the perfect snack for any holiday gathering.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup erythritol or stevia (adjust to taste)
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt (optional)
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth. Add the egg and vanilla extract and beat until combined.
- In a separate bowl, combine the almond flour, baking soda, and optional pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten them slightly with a spoon.
- Bake for 8-10 minutes or until the edges are golden and crispy.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These low-sodium chocolate chip cookies are a classic, revamped to fit within a keto and low-sodium diet. They are rich, buttery, and full of chocolatey goodness, making them a perfect holiday treat or snack. These cookies are ideal for anyone looking for a healthier alternative to traditional chocolate chip cookies without compromising on taste!
Note: More recipes are coming soon!
