Low Sodium Chocolate Chip Cookies Recipe

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Classic chocolate chip cookies are usually high in sodium from salted butter and baking soda. This version swaps in unsalted butter and sodium-free baking powder, keeping them soft and flavorful while supporting cardiovascular health. The result? Sweet, chewy cookies with crisp edges and gooey chocolate pockets that everyone can enjoy.

Ingredients Needed

• 1 cup unsalted butter, softened: rich base for flavor and texture.
• 1½ cups granulated sugar: for sweetness.
• ¼ cup brown sugar: adds moisture and caramel notes.
• 1 egg: binds dough and adds richness.
• 1 teaspoon vanilla extract: warm flavor.
• 2 tablespoons water: helps dough combine without milk.
• 2 cups all-purpose flour: structure for the cookies.
• ½ teaspoon sodium-free baking powder: gentle rise without added sodium.
• 1 cup dark chocolate chips: rich chocolate flavor.

How To Make Low Sodium Chocolate Chip Cookies

Preheat Oven:
Set oven to 350°F (175°C). Line 3 baking sheets with foil or parchment.

Mix Wet Ingredients:
In a large bowl, combine softened butter, granulated sugar, brown sugar, egg, vanilla, and water. Stir well until creamy.

Add Dry Ingredients:
Mix in flour and sodium-free baking powder until dough forms. Fold in chocolate chips.

Portion & Chill Dough:
Scoop ⅓ cup dough per cookie. Place 3–4 balls per sheet. Freeze 15 minutes before baking.

Bake & Drop Technique:
Bake 10 minutes. Carefully lift and drop the pan in the oven to create crinkled edges. Repeat 3–4 times, baking 16–18 minutes total.

Cool Completely:
Place cookies on a wire rack. Do not move until fully cooled to set structure.

Recipe Tips

• Freeze dough before baking for thick, chewy cookies.
• Use dark chocolate chips for rich flavor and less sugar.
• Avoid overbaking — cookies set as they cool.
• Sodium-free baking powder keeps them heart-healthy.
• For extra chew, use a mix of granulated and brown sugar.

How to Store & Reheat

• Room Temperature: Store in airtight container up to 4 days.
• Fridge: Keep chilled up to 1 week. Bring to room temp before eating.
• Freezer: Freeze baked cookies up to 2 months; thaw at room temperature.

Nutrition Facts (per cookie, approx.)

• Calories: 372
• Sodium: 15 mg
• Protein: 3 g
• Fat: 20 g
• Carbs: 47 g
• Fibre: 2 g
• Sugar: 30 g

FAQs

Are these cookies really low in sodium?
Yes, using unsalted butter and sodium-free baking powder keeps sodium very low.

Can I freeze the cookie dough?
Yes. Freeze dough balls up to 3 months; bake straight from frozen with 2–3 extra minutes.

Can I substitute whole wheat flour?
Yes, but cookies will be slightly denser.

Can I make them smaller?
Yes. Use 2 tablespoons dough per cookie and reduce bake time by 2–3 minutes.

Try More Recipes:

• Low Sodium Pickle Juice Recipe
• Low Sodium Clamato Juice Recipe
• Low Sodium Vegetable Juice Recipe