Traditional oatmeal raisin cookies often include added salt and leavening that raise sodium levels. This version uses unsalted butter and minimal sodium leavening, making them a great choice for kidney-friendly and heart-conscious diets. They chill before baking for extra thick, soft cookies packed with oats and raisins for wholesome flavor.

Ingredients Needed

1 cup all-purpose flour (125 g): spooned and leveled.
½ teaspoon ground cinnamon: warm spice.
½ teaspoon baking soda (low sodium brand or omit for ultra-low sodium): light lift.
¼ teaspoon salt (optional): can omit for very low sodium.
1½ cups old-fashioned rolled oats (150 g): hearty texture.
½ cup unsalted butter (115 g), softened: rich flavor.
½ cup packed light or dark brown sugar (100 g): caramel sweetness.
¼ cup granulated sugar (50 g): balances flavor.
1 large egg, room temperature: binds dough.
1 teaspoon pure vanilla extract: warm flavor.
1 cup raisins (150 g): natural sweetness and chewy texture.

How To Make Low Sodium Oatmeal Raisin Cookies

Mix Dry Ingredients:
In a bowl, whisk together flour, cinnamon, baking soda, and salt (if using). Stir in oats; set aside.

Cream Butter & Sugar:
In a stand mixer or large bowl, beat softened butter, brown sugar, and granulated sugar until creamy (1–2 minutes). Add egg and vanilla; mix until combined.

Combine & Chill Dough:
Mix dry ingredients into wet on low speed until just combined. Stir in raisins. Cover dough tightly with plastic wrap and chill for at least 30 minutes.

Preheat & Prepare Pans:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Shape Cookies:
Scoop 1.5 tablespoons dough per cookie. Roll into balls and slightly flatten on baking sheet, leaving space between cookies.

Bake & Cool:
Bake 10–12 minutes until edges are golden and tops are set. Cool 5 minutes on baking sheet, then transfer to wire rack.

Low Sodium Oatmeal Raisin Cookies Recipe

Recipe Tips

Chill dough to prevent spreading and achieve soft, thick cookies.
Use sodium-free baking powder instead of baking soda for ultra-low sodium.
Add extra raisins or unsalted nuts for more texture.
Slightly underbake for soft centers; cookies firm as they cool.

How to Store & Reheat

Room Temperature: Store in airtight container up to 4 days.
Fridge: Store up to 1 week; bring to room temperature before serving.
Freezer: Freeze dough balls or baked cookies up to 2 months; bake from frozen, adding 2 extra minutes.

Nutrition Facts (per cookie, approx.)

Calories: 110
Sodium: 20 mg (less if salt omitted)
Protein: 2 g
Fat: 4 g
Carbs: 17 g
Fibre: 1 g
Sugar: 10 g

FAQs

Are oatmeal raisin cookies high in sodium?
Not this version — using unsalted butter and minimal leavening keeps sodium very low.

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

Can I substitute the raisins?
Yes, dried cranberries, chopped dates, or no-salt-added nuts work well.

Why chill the dough?
It keeps cookies thick, prevents spreading, and enhances flavor.

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