Regular oatmeal cookies can be high in sodium from baking soda and salted butter. This recipe uses coconut oil and sodium-free baking powder (or minimal baking soda) to keep sodium low while keeping the cookies soft and flavorful. The oats add a hearty texture, and the chocolate chips bring a classic sweet touch.

Ingredients Needed

1 cup melted coconut oil: healthy fat and rich texture.
1¼ cups brown sugar: for sweetness and chewy texture.
2 large eggs: binds the dough.
2 teaspoons vanilla extract: warm flavor.
2 cups all-purpose flour: structure for the cookies.
1½ cups old-fashioned oats: hearty texture and flavor.
½ teaspoon sodium-free baking powder (or 1 teaspoon baking soda for minimal sodium): leavening.
2 cups chocolate chips or chunks: rich chocolate flavor (choose low-sodium or dark chocolate if preferred).

How To Make Low Sodium Oatmeal Chocolate Chip Cookies

Preheat Oven:
Set oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients:
In a large bowl, combine melted coconut oil, brown sugar, eggs, and vanilla. Stir until smooth.

Combine Dry Ingredients:
Add flour, oats, and sodium-free baking powder (or baking soda) to the wet mixture. Mix well until a soft dough forms.

Add Chocolate Chips:
Fold in chocolate chips evenly.

Shape Cookies:
Scoop 1 tablespoon of dough per cookie, roll into balls, and place on parchment-lined baking sheet. Flatten slightly with your hand or spoon.

Bake & Cool:
Bake 10–12 minutes until edges are golden. Cool on a wire rack before serving.

Low Sodium Oatmeal Chocolate Chip Cookies Recipe

Recipe Tips

Use sodium-free baking powder for the lowest sodium option.
Choose dark chocolate chips for less sugar and deeper flavor.
Slightly underbake for chewy cookies; bake longer for crisp edges.
Add chopped unsalted nuts for extra crunch.

How to Store & Reheat

Room Temperature: Store in airtight container up to 5 days.
Fridge: Keep up to 1 week; bring to room temp before serving.
Freezer: Freeze baked cookies or dough balls up to 2 months; bake from frozen, adding 2 extra minutes.

Nutrition Facts (per cookie, approx.)

Calories: 170
Sodium: 20 mg (less with sodium-free baking powder)
Protein: 2 g
Fat: 9 g
Carbs: 22 g
Fibre: 1 g
Sugar: 13 g

FAQs

Can I make these completely sodium-free?
Yes — use sodium-free baking powder and low-sodium chocolate chips.

Can I replace coconut oil with butter?
Yes, use unsalted butter for similar results (slightly different flavor).

Can I make them gluten-free?
Yes, use certified gluten-free oats and a 1:1 gluten-free flour blend.

Do these cookies spread while baking?
They spread slightly; flatten dough before baking for even thickness.

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