The Best Low Sodium Chocolate Chip Cookies Recipe
As a low sodium cook who values both flavor and health, I’m always on the lookout for recipes that strike the perfect balance between the two. And let me tell you, in recent years my quest for the best low sodium chocolate chip cookies recipe has been nothing short of a delicious adventure!
Developing a low sodium chocolate chip cookie recipe whole family loves wasn’t just about swapping out ingredients. It was about finding alternatives that maintain that classic cookie texture and that melt-in-your-mouth goodness that satisfies your sweet tooth, while keeping sodium levels in check.
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Benefits of Low Sodium Chocolate Chip Cookies
Many processed foods, including sweets like cookies, contain hidden sodium. Opting for low sodium versions helps individuals manage their overall daily salt intake more effectively.
Low sodium chocolate chip cookies can be a versatile treat. People can customize recipes using alternative ingredients like whole grains, healthier fats, and natural sweeteners to make the cookies even more nutritious.
Choosing the Right Ingredients
These delicious low-sodium Cookies have many of the ingredients you are familiar with, but the key to making them Low Sodium is the Haines Sodium Free and Gluten Free Baking Powder. The magic formula for replacing the Baking Soda when baking is 3 to 1. You will need to use 3 times the baking powder whatever the recipe calls for to replace the baking soda.
Which Chocolate is Best?
The best news is all chocolate is either very low in sodium or has none. I have not found any chocolate chips with sodium yet. My 2 favorite brands for these cookies are Nestle Toll House or Kirkland Signature .
Which Flour Should I Use?
More good news! Flour is another Sodium Free ingredient, so it is fine to use All Purpose Flour. You can always use Whole Wheat Flour, Gluten-Free Flour blend and even Almond flour, but know some of these will change texture of the cookies. Whole grain is always a healthier choice.
Step-By-Step Baking Guide
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Sheets: Line your cookie sheet with parchment paper or silicone baking mats to prevent the cookies from sticking to the prepared baking sheet.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract together until the mixture becomes light and fluffy. You can use a hand mixer or a stand mixer for this step.
- Add Eggs: Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
- Add Chocolate Chips and Nuts: Gently fold in the chocolate chips and chopped nuts (if using) using a spatula. Distribute them evenly throughout the dough.
- Scoop Cookie Dough: Use a cookie scoop or tablespoon to drop little balls of cookie dough onto the prepared baking sheets. Leave some space between the tablespoons of dough portions to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for about 9 to 11 minutes, or until the edges of the cookies are golden brown. The centers should still be slightly soft.
- Cooling: Once out of the oven, let the cookies rest on the baking sheets for a few minutes. This allows them to set before transferring. Then, carefully move the cookies to a wire rack to cool to room temperature.
Storage and Serving Suggestions
Once completely cooled, your low-sodium chocolate chip cookies are ready to enjoy! They are great on their own as a snack or severed with a Low Sodium Ice Cream.
Fun Fact: they make great ice cream sandwiches Store any leftovers in an airtight container to maintain freshness.
Store any leftovers in an airtight container to maintain freshness. I like to add a piece of bread to the container to keep the cookies soft. Leave the bread out if you like a crunchier delicious low sodium cookies.
Indulgence Without Compromise
So there you have it – a low sodium chocolate chip cookies recipe that doesn’t compromise on flavor, texture, or the joy of indulging in your favorite treat. With just a few tweaks, you can enjoy these easy cookies without worrying about excessive sodium intake. It’s all about finding creative solutions that make wholesome living a delicious journey.
Next time you have a taste for cookies, I encourage you to take your delicious recipes and make it your own. Share it with loved ones, experiment with different mix-ins like chopped nuts or dried fruits, and savor each bite knowing that you’ve made a choice that’s both delicious and health-conscious. Happy baking!
Additional Ingredients you can use as Substitutes
- Flavor Enhancement: Since we’re using no salt, consider enhancing the flavors with a pinch of ground cinnamon or nutmeg for that extra something special.
- Egg Substitutes: You can use flax egg, egg substitute ,unsweetened applesauce, natural peanut butter, or bananas.
It’s all about balance,
CCFL Chocolate Chip Cookies
Equipment
- cookie sheets
- cooling rack
Ingredients
- 1 cup Unsalted Butter
- 3/4 cup Sugar
- 3/4 cup Brown sugar packed
- 1 large Egg
- 1 tsp pure vanilla extract
- 1 tbsp Featherweight Baking Powder Sodium Free
- 2 1/4 cup All Purpose Flour
- 2 1/2 cup Chocolate Chips – Semisweet
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened no salt butter, granulated sugar, brown sugar, and vanilla extract together until the mixture becomes light and fluffy. You can use a hand mixer or a stand mixer for this step.
- Add Eggs: Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
- Add Chocolate Chips and Nuts: Gently fold in the chocolate chips and chopped nuts (if using) using a spatula. Distribute them evenly throughout the dough.
Nutrition
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