Low Sodium Oatmeal Cookies Recipe

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Traditional oatmeal cookies can be high in sodium from baking soda and added salt. This recipe minimizes sodium while keeping all the cozy flavors of cinnamon, nutmeg, and vanilla. Using gluten-free oats and natural sweeteners, these cookies are soft, wholesome, and ideal for a heart-friendly snack or dessert.

Ingredients Needed

Dry Ingredients

• 1 cup gluten-free rolled oats: chewy texture and whole grain base.
• ½ cup gluten-free oat flour: finely ground for smooth dough.
• ¼ teaspoon baking powder: sodium-free version recommended.
• ¼ teaspoon baking soda: optional; choose low-sodium version or omit for ultra-low sodium.
• ¼ teaspoon ground cinnamon: warm spice.
• ⅛ teaspoon ground nutmeg: subtle spice depth.
• ⅛ teaspoon salt: optional, can omit for strict low-sodium diets.

Wet Ingredients

• 3 tablespoons melted coconut oil: moist texture and mild flavor.
• 2 tablespoons coconut sugar: natural sweetness.
• 2 tablespoons pure maple syrup: additional sweetness and moisture.
• 1 flax egg or regular egg: binder for the dough.
• ½ teaspoon pure vanilla extract: enhances flavor.

How To Make Low Sodium Oatmeal Cookies

Preheat Oven:
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease foil.

Mix Dry Ingredients:
In a medium bowl, whisk oats, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt (if using).

Mix Wet Ingredients:
In a large bowl, whisk coconut oil, coconut sugar, maple syrup, flax egg, and vanilla until smooth and caramel-like.

Combine & Scoop Dough:
Add dry ingredients to wet mixture and stir until thickened. Dough will be sticky. Scoop balls of dough onto prepared sheet. Flatten into discs with a fork.

Bake & Cool:
Bake 8–12 minutes until lightly golden. Cool 10 minutes on the pan, then transfer to a wire rack to cool completely.

Recipe Tips

• Use sodium-free baking powder to minimize sodium.
• Make your own oat flour by blending rolled oats until fine.
• Add raisins or unsalted nuts for extra texture.
• Chill dough 15 minutes if too sticky to handle.

How to Store & Reheat

• Room Temperature: Store in airtight container for 3–4 days.
• Fridge: Keep up to 1 week; bring to room temp before eating.
• Freezer: Freeze up to 2 months; thaw at room temp or warm briefly in microwave.

Nutrition Facts (per cookie, approx.)

• Calories: 105
• Sodium: 20 mg (less if salt omitted)
• Protein: 2 g
• Fat: 5 g
• Carbs: 14 g
• Fibre: 2 g
• Sugar: 6 g

FAQs

Can I make these completely sodium-free?
Yes, use sodium-free baking powder and omit the pinch of salt.

Can I add chocolate chips or dried fruit?
Yes, choose unsalted add-ins to keep sodium low.

Are these cookies gluten-free?
Yes, if you use certified gluten-free oats and oat flour.

Can I replace coconut oil?
Yes, melted unsalted butter or neutral oil also works.

Try More Recipes:

• Low Sodium Chocolate Chip Cookies Recipe
• Low Sodium Pickle Juice Recipe
• Low Sodium Clamato Juice Recipe