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Sundays are the perfect time to indulge in a warm, comforting treat, and what better way to enjoy the day than with a batch of freshly baked cookies?
However, for those mindful of their sodium intake, traditional cookie recipes packed with salt may not be the best option.
That’s where these 30+ Sunday Low Sodium Cookie Recipes come in! Whether you’re watching your sodium levels for health reasons or just looking for a lighter, more wholesome alternative, these cookie recipes are designed to satisfy your sweet tooth without the extra sodium.
From chewy chocolate chip cookies to zesty lemon cookies, these recipes use natural ingredients and clever substitutions to create delicious, healthy treats that everyone can enjoy.
Get ready to elevate your Sunday baking with these flavorful and nutritious cookie options!
30+ Healthy Sunday Low Sodium Cookie Recipes for Your Baking
Baking cookies on a Sunday afternoon doesn’t have to mean indulging in unhealthy, high-sodium treats.
With these 30+ Sunday Low Sodium Cookie Recipes, you can enjoy all the sweetness, flavor, and comfort of cookies without compromising your health.
Whether you prefer the richness of peanut butter, the warmth of cinnamon, or the tanginess of lemon, there’s a recipe for every taste.
These cookies are perfect for sharing with family, friends, or enjoying all on your own as a guilt-free treat.
So, preheat your oven, gather your ingredients, and enjoy the joy of baking low-sodium cookies that are both delicious and better for you!
Low Sodium Oatmeal Raisin Cookies
These Low Sodium Oatmeal Raisin Cookies are a perfect balance of sweetness and heartiness. With whole grains from oats and the natural sweetness of raisins, these cookies are a healthier alternative to traditional recipes that are often loaded with sodium. By using unsalted butter and a pinch of cinnamon, the flavor comes from the natural ingredients themselves, making them both nutritious and delicious.
Ingredients:
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup raisins
- 1/4 cup maple syrup or honey
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground ginger (optional)
- Pinch of salt (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the oats, whole wheat flour, baking soda, baking powder, cinnamon, ginger, and salt (if using).
- In a separate bowl, cream the unsalted butter and applesauce until smooth. Add the maple syrup or honey and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- Fold in the raisins.
- Using a spoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Low Sodium Oatmeal Raisin Cookies are the perfect treat for those who are mindful of their sodium intake but still crave a comforting and indulgent snack. The use of natural ingredients like oats, raisins, and applesauce ensures that each bite is full of wholesome flavor. They are easy to make, nutritious, and will satisfy your sweet tooth without overloading your body with sodium. Whether as an afternoon snack or a weekend treat, these cookies are sure to become a favorite in your low-sodium repertoire.
Low Sodium Peanut Butter Cookies
Peanut butter cookies are a classic favorite, and this low-sodium version delivers the same satisfying crunch and flavor without the excess salt. Made with natural peanut butter, these cookies offer healthy fats and a perfect touch of sweetness. They are great for anyone looking to control their sodium intake but still want to enjoy a beloved cookie on a Sunday afternoon.
Ingredients:
- 1 cup natural peanut butter (no added salt)
- 1/4 cup honey or maple syrup
- 1/2 cup whole wheat flour
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup unsweetened applesauce
- Pinch of cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, honey or maple syrup, applesauce, and vanilla extract.
- Add the egg and stir until well combined.
- In a separate bowl, combine the whole wheat flour, baking soda, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll tablespoon-sized balls of dough and place them on the prepared baking sheet, flattening them slightly with a fork to create a crisscross pattern.
- Bake for 8-10 minutes, or until the edges begin to turn golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Low Sodium Peanut Butter Cookies are a great alternative for anyone looking to enjoy a delicious, nutty treat without worrying about excessive sodium intake. With the natural peanut butter and honey as the base, these cookies remain rich in flavor and texture while keeping things heart-healthy. Whether you’re making them for yourself or for a gathering, these cookies are sure to be a hit. Plus, they freeze well, so you can keep a batch on hand for whenever the craving strikes!
Low Sodium Almond Joy Cookies
If you’re a fan of chocolate and coconut, these Low Sodium Almond Joy Cookies are a must-try. This recipe combines the rich flavor of unsweetened cocoa with the natural sweetness of coconut and the crunch of almonds, all while being low in sodium. They’re a great way to indulge in a chocolatey treat without the worry of excess salt. These cookies are perfect for Sunday relaxation or sharing with friends and family.
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted almond butter
- 1/4 cup maple syrup or honey
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 cup chopped almonds (unsalted)
- 1/4 cup dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, almond flour, cocoa powder, and baking soda.
- In a separate bowl, mix the almond butter, maple syrup (or honey), and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until the dough is fully combined.
- Gently fold in the chopped almonds and chocolate chips (if using).
- Scoop spoonfuls of dough and roll them into balls, placing them on the prepared baking sheet.
- Flatten the dough balls slightly with a fork and bake for 8-10 minutes, or until firm around the edges.
- Allow the cookies to cool completely on a wire rack.
Low Sodium Almond Joy Cookies are an indulgent yet healthy treat that captures the flavors of chocolate, coconut, and almonds in each bite. The absence of added salt ensures they are suitable for those following a low-sodium diet without sacrificing flavor. With their satisfying crunch and chocolatey goodness, these cookies are perfect for Sunday snacking or sharing with others. You’ll love the combination of wholesome ingredients that make these cookies both delicious and nourishing. Try them out, and you’ll be tempted to make them a regular part of your low-sodium cookie rotation!
Low Sodium Chocolate Chip Cookies
These Low Sodium Chocolate Chip Cookies are a delightful twist on the classic favorite. By using unsalted butter and minimal sweeteners, they are a perfect low-sodium treat without compromising on the rich, buttery flavor and gooey chocolate chips that everyone loves. They’re perfect for those who are watching their sodium intake but still want a classic, indulgent dessert on a relaxing Sunday.
Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips (preferably unsweetened or with minimal sugar)
- Pinch of salt (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the whole wheat flour, baking soda, baking powder, and a pinch of salt (if using).
- In a separate large bowl, cream together the unsalted butter, brown sugar, and maple syrup (or honey) until smooth and light.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly 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 Chocolate Chip Cookies are a must-try for anyone who loves a good cookie but needs to keep their sodium levels in check. The use of whole wheat flour adds a bit of heartiness, while the rich chocolate chips bring in the sweetness and indulgence. Whether you’re baking for yourself or for family and friends, these cookies are sure to become a favorite. Plus, they freeze well, so you can store a batch for later whenever you’re craving a treat!
Low Sodium Lemon Sugar Cookies
These Low Sodium Lemon Sugar Cookies are light, zesty, and perfectly sweet without the added salt. The tangy lemon flavor shines through, and the light crunch from the sugar coating makes them incredibly satisfying. A perfect cookie for those on a low-sodium diet, these treats offer a refreshing twist to the classic sugar cookie recipe, making them ideal for a Sunday bake.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar or brown sugar
- 1 egg
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup granulated sugar for rolling
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- In a separate bowl, cream the unsalted butter, applesauce, and coconut sugar until smooth.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll tablespoon-sized balls of dough into the granulated sugar and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press the tops of the dough balls with a fork to flatten slightly.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Low Sodium Lemon Sugar Cookies are a refreshing and flavorful treat that will brighten up your Sunday. The tangy lemon and sweet sugar coating offer a delightful contrast, and the cookies are so light and crispy, they’ll melt in your mouth. With no added salt, they are perfect for those who need to reduce their sodium intake while still enjoying a sweet, zesty snack. These cookies are simple to make and are sure to be a hit with anyone who tries them.
Low Sodium Coconut Macaroons
These Low Sodium Coconut Macaroons are a tropical delight that satisfies your sweet tooth without excess sodium. Made with just a few ingredients, including unsweetened coconut and egg whites, they are naturally sweetened with honey or maple syrup, making them both healthy and delicious. They’re perfect for a Sunday snack or even a light dessert after dinner.
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 2 large egg whites
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- Pinch of salt (optional)
Instructions:
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until soft peaks form.
- Gently fold in the shredded coconut, honey or maple syrup, vanilla extract, and almond extract (if using).
- Scoop tablespoon-sized portions of the mixture and drop them onto the prepared baking sheet, shaping them into little mounds.
- Bake for 15-18 minutes, or until the tops are golden brown.
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Low Sodium Coconut Macaroons are a great treat for anyone looking for a healthier, low-sodium option without sacrificing flavor. The combination of coconut and honey creates a naturally sweet, chewy cookie with a perfect golden crisp. They are simple to make and can be enjoyed as a light snack or dessert. With no added salt, they are a great addition to your low-sodium baking repertoire and will surely be loved by anyone who tries them!
Low Sodium Snickerdoodle Cookies
These Low Sodium Snickerdoodle Cookies offer the perfect balance of cinnamon-sugar sweetness and soft, chewy texture, all while being mindful of your sodium intake. By swapping out traditional salt and using healthier sweeteners, this recipe ensures that you can enjoy a classic cookie without the added sodium. With their aromatic cinnamon coating and subtle vanilla flavor, they are perfect for a cozy Sunday afternoon treat.
Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp cinnamon
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon sugar for rolling
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the whole wheat flour, baking soda, cream of tartar, and cinnamon.
- In a larger bowl, cream together the unsalted butter, coconut sugar (or brown sugar), and maple syrup (or honey) until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll tablespoon-sized portions of dough into balls and then roll them in the cinnamon sugar mixture to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- 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 to cool completely.
These Low Sodium Snickerdoodle Cookies are a healthier twist on the classic cinnamon-sugar treat, making them perfect for those seeking a low-sodium option. The combination of cinnamon and vanilla makes them aromatic and flavorful, while the chewy texture gives them the ultimate comfort factor. Whether you’re enjoying them with a cup of tea or sharing them with loved ones, these cookies are sure to become a favorite in your low-sodium baking collection.
Low Sodium Apple Cinnamon Cookies
These Low Sodium Apple Cinnamon Cookies are a delicious fall-inspired treat that brings the warmth of cinnamon and the sweetness of fresh apples into every bite. Made without any added salt, these cookies are naturally sweetened with applesauce and a touch of honey, making them a healthier option for those keeping an eye on their sodium intake. They’re soft, moist, and bursting with flavor—perfect for a cozy Sunday dessert.
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 cup unsweetened applesauce
- 2 tbsp honey or maple syrup
- 1/4 cup unsalted butter, softened
- 1/4 cup finely diced apple (peeled)
- 1 tsp vanilla extract
- 1 egg
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the oats, whole wheat flour, cinnamon, and baking soda.
- In another bowl, cream together the applesauce, honey (or maple syrup), unsalted butter, and vanilla extract.
- Beat in the egg until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together.
- Gently fold in the diced apples.
- Drop tablespoon-sized spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Low Sodium Apple Cinnamon Cookies are a heartwarming and healthy alternative to traditional cookies, offering a fantastic combination of sweet apples and aromatic cinnamon. These cookies are naturally sweetened and low in sodium, making them perfect for anyone looking to indulge without the guilt. With their soft, chewy texture and comforting flavors, these cookies are ideal for a Sunday treat or a healthy snack throughout the week.
Low Sodium Pumpkin Spice Cookies
These Low Sodium Pumpkin Spice Cookies are an autumn favorite that will brighten up any Sunday. With a warm blend of cinnamon, nutmeg, and ginger, these cookies bring the flavors of fall into every bite. By using pumpkin puree and natural sweeteners, the cookies are moist, flavorful, and low in sodium, making them a great choice for those who need to manage their salt intake but still want a festive treat.
Ingredients:
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp vanilla extract
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup maple syrup or honey
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup chopped pecans or walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and ginger.
- In a separate bowl, cream together the pumpkin puree, maple syrup (or honey), unsalted butter, and vanilla extract.
- Beat in the egg until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If desired, fold in the chopped pecans or walnuts.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Low Sodium Pumpkin Spice Cookies are the perfect way to enjoy the flavors of fall while keeping your sodium intake low. These cookies are incredibly soft and moist, with the perfect blend of spices that will transport you right into autumn. The pumpkin puree adds richness and moisture, while the natural sweeteners keep them light and guilt-free. Perfect for a Sunday afternoon or a seasonal treat, these cookies will satisfy your sweet tooth without compromising your health.
Low Sodium Chocolate Chip Cookies
These Low Sodium Chocolate Chip Cookies are the ideal treat for anyone craving a classic, gooey chocolate chip cookie without the added salt. By using unsalted butter and reducing the sodium, these cookies maintain that chewy texture and irresistible chocolatey goodness. Perfect for a Sunday afternoon snack or sharing with friends, these low-sodium cookies offer all the indulgence of the original, with a healthier twist.
Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 large egg
- 1 cup dark chocolate chips (preferably 70% cocoa or higher)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the whole wheat flour and baking soda.
- In a separate large bowl, cream together the unsalted butter, coconut sugar (or brown sugar), and maple syrup (or honey) until smooth.
- Beat in the vanilla extract and egg until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the dark chocolate chips.
- Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Low Sodium Chocolate Chip Cookies provide all the chewy, chocolate-filled goodness you crave without the extra salt. The rich flavor of dark chocolate paired with the natural sweetness of coconut sugar and honey makes these cookies an excellent choice for those looking to keep their sodium intake in check. Enjoy them fresh from the oven, with a glass of milk, or as a sweet treat to brighten your Sunday.
Low Sodium Oatmeal Raisin Cookies
Oatmeal Raisin Cookies are a timeless favorite, and this low-sodium version allows you to indulge without worry. With wholesome oats, plump raisins, and a perfect balance of cinnamon, these cookies are not only delicious but also provide the fiber and energy to keep you going through the day. They’re soft, chewy, and naturally sweetened, making them a perfect option for anyone seeking a healthier snack.
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup unsalted butter, softened
- 1/4 cup applesauce
- 1/4 cup honey or maple syrup
- 1 egg
- 1/2 cup raisins
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the rolled oats, whole wheat flour, cinnamon, and baking soda.
- In a larger bowl, cream together the unsalted butter, applesauce, and honey (or maple syrup).
- Beat in the egg until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the raisins.
- Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These Low Sodium Oatmeal Raisin Cookies are a wholesome, delicious treat that is perfect for those mindful of their sodium intake. With the heartiness of oats and the natural sweetness of raisins, they offer a perfect combination of flavors and textures. The addition of applesauce helps to keep them moist, while the absence of added salt ensures they remain a healthy choice. These cookies are not just a Sunday treat but also a great snack to carry throughout the week.
Low Sodium Lemon Cookies
These Low Sodium Lemon Cookies are a refreshing and light dessert perfect for a Sunday afternoon. With a tangy lemon flavor and a hint of sweetness, they are simple yet satisfying. Made with natural ingredients and without any added salt, they are a wonderful option for those who are reducing their sodium intake but still crave a delicious, citrusy treat.
Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp lemon zest (from 1 lemon)
- 2 tbsp fresh lemon juice
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut sugar or brown sugar
- 2 tbsp honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the whole wheat flour and baking soda.
- In a larger bowl, cream together the unsalted butter, coconut sugar (or brown sugar), and honey (or maple syrup) until smooth.
- Beat in the lemon zest, fresh lemon juice, egg, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Low Sodium Lemon Cookies are a perfect blend of tangy citrus and sweetness, ideal for those seeking a lighter dessert with fewer calories and sodium. The zesty lemon adds a refreshing flavor, while the honey and coconut sugar provide just the right amount of sweetness. These cookies are perfect for a Sunday gathering or any time you need a quick, healthy treat. With no added salt, they’re a guilt-free indulgence for those watching their sodium intake.
Low Sodium Peanut Butter Cookies
These Low Sodium Peanut Butter Cookies are a delicious twist on the classic peanut butter cookie, offering the same rich, nutty flavor without the extra salt. Made with natural peanut butter, they’re the perfect treat for peanut butter lovers who want a healthier snack. With just a few simple ingredients and minimal preparation, they come together quickly for a satisfying treat that’s both chewy and slightly crispy.
Ingredients:
- 1 cup natural peanut butter (unsweetened, unsalted)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup whole wheat flour
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the peanut butter, coconut sugar (or brown sugar), and maple syrup (or honey), mixing until smooth.
- Beat in the egg and vanilla extract.
- Stir in the baking soda and whole wheat flour until well combined.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and slightly flatten each ball with a fork, making a criss-cross pattern.
- Bake for 8-10 minutes, or until golden brown on the edges.
- Allow the cookies to 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 offer a rich, nutty flavor that satisfies your sweet tooth without the excess sodium. Made with natural peanut butter and a hint of maple syrup, they are a great choice for those watching their sodium intake. These cookies are ideal for a Sunday snack, offering a perfect balance of chewiness and a slightly crisp exterior. They can easily be stored and enjoyed later, making them a go-to option for peanut butter lovers looking for a healthier alternative.
Low Sodium Almond Joy Cookies
For a decadent yet healthy treat, these Low Sodium Almond Joy Cookies combine the rich flavors of almonds, coconut, and chocolate in a single, low-sodium cookie. By reducing the salt and using unsweetened ingredients, you can indulge in this chocolate-coconut-almond combo without the guilt. These cookies are perfect for those looking to enjoy a sweet treat with a nutritious boost.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut sugar
- 2 tbsp honey or maple syrup
- 1/4 cup dark chocolate chips (70% cocoa or higher)
- 1/4 cup chopped almonds
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together the almond flour, shredded coconut, coconut sugar, and baking soda.
- In another bowl, whisk together the egg, honey (or maple syrup), and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the dark chocolate chips and chopped almonds.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 8-10 minutes, or until the cookies are golden and firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
These Low Sodium Almond Joy Cookies provide the ultimate combination of chocolate, coconut, and almonds in a healthy package. With the use of almond flour and natural sweeteners, these cookies are both satisfying and nutritious. They offer a perfect balance of flavors without compromising on taste, and they make a delightful Sunday treat for anyone mindful of their sodium intake. The crunch from the almonds and the sweetness from the coconut and chocolate create a cookie that feels indulgent while still being a healthy option.
Low Sodium Apple Cinnamon Cookies
These Low Sodium Apple Cinnamon Cookies are a delightful fall-inspired treat, perfect for a cozy Sunday. The combination of sweet apples, warm cinnamon, and a touch of honey creates a comforting flavor profile that makes these cookies ideal for enjoying with a hot cup of tea or coffee. They are a healthier alternative, with no added salt and a dose of natural sweetness from the apples and honey.
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 cup finely chopped apple (about 1 medium apple)
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the rolled oats, whole wheat flour, cinnamon, and baking soda.
- In a large bowl, cream together the unsalted butter and honey until smooth.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped apple.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown on the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
These Low Sodium Apple Cinnamon Cookies are a perfect treat for a Sunday afternoon, combining the sweetness of apples with the warm flavor of cinnamon. They offer a healthier alternative to traditional cookies, with no added salt and natural sweeteners like honey. The oats provide a hearty texture, while the apples add a fresh, juicy bite. These cookies are sure to be a hit for those looking for a wholesome yet delicious snack to satisfy their cravings.
Note: More recipes are coming soon!
