Low Sodium Almond Cookie Dessert Bars Recipe
These low sodium almond cookie dessert bars are a delicious dessert recipe with no added salt and no baking powder or baking soda! You are just six ingredients away from a tasty treat that bakes up quickly.
These cookie bars are fantastic for desserts, holidays, bake sales, or to serve with coffee or tea. See our step-by-step photos below and make these delicious low sodium cookie bars along with us today.
Want more low sodium desserts? Try our low sodium blueberry pie, low sodium jam cookies, and our favorite low sodium peach cobbler recipe!
We have been trying some simple old-fashioned family recipes and adapting them to our low sodium lifestyle. These simple and delicious cookie bars are made without salt and also have no added baking powder or baking soda included in the recipe!
These delicious bars have all of the flavor of classic almond cookies and sugar cookies, but are thick, chewy, and delicious. Dust a bit of powdered sugar on the top, and you have a fantastic and impressive treat in no time.
Notes from Our Low Sodium Kitchen
- These low sodium cookie bars are chewy, delicious, sweet, and so good!
- They cook up quickly and are ready in just 30 minutes.
- A great versatile dessert you can serve for any occasion
- They make a great bake sale goodie!
- Bakers of any skill level can successfully make these cookie bars by following along with our step-by-step photos and us in the post below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
These low sodium cookie bars only have six simple ingredients.
The cookie batter is made with eggs, granulated sugar and all-purpose flour. We stir in some unsalted butter into the batter to make them light and delicious.
The flavor in this recipe comes from almond extract, which you can find in almost any supermarket or grocery store.
Can we top off these cookie bars with powdered sugar to give them an impressive dusting and fun texture addition on top.
Additions and Substitutions
If you want, you could add some slivered almonds to the top of the cookie bar batter before you bake it, or into the batter as you stir it together.
The powdered sugar on top is a nice touch, but not necessary if you wanted to cut back the sugar.
You could also use half granulated sugar and half brown sugar if you wanted a deeper cookie flavor.
Step-By-Step Photos & Directions
Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease a 13×9 inch baking dish and set aside.
Step 2: In a large bowl, mix together the eggs, melted butter, and sugar until well combined.
Step 3: Stir in the flour and the almond extract until you have a thick batter.
Step 4: Pour the batter into the greased baking dish, and bake for 30-35 minutes. The bars will be done when you insert a toothpick and it comes out clean.
Step 5: Remove the almond bars from the oven, and allow them to fully cool.
Step 6: Sprinkle powdered sugar over the top of the cooled bars (do not do this while they are still hot or warm). Cut into squares and enjoy!
Recipe FAQs
Our low sodium almond cookie bar recipe has XX mg sodium per serving, as it’s made with unsalted butter, no added salt and no baking powder or baking soda. If you enjoy almond cookie bars elsewhere or add a bakery, the nutritional information will vary based on ingredients used.
Yes, you can try baking these cookie bars using a sugar substitute if you desire. I have not tried or tested them, but if you do, please leave a comment below and let us know how they turned out!
Store any leftover cookie bars in the baking dish tightly covered with plastic wrap. You can leave them on the counter for a day or refrigerate for up to 4 days. These also freeze really well, so if you have extra, store them in an airtight freezer bag and freeze for up to 3 months.
Serving Suggestions
If you wanted sweeter cookie bars, you could also frost them using our low sodium buttercream frosting recipe instead of the powdered sugar.
These cookie bars are great to enjoy on their own with a cold glass of milk or our low sodium almond milk for extra almond flavor.
If you’re serving these up for a holiday, check out our low sodium pumpkin pie, our low sodium blueberry pie and our favorite low sodium chocolate chip cookies for more tasty treats.
Expert Tips
- Be sure to wait for the cookie bars to fully cool before you add the powdered sugar. If you sprinkle the powdered sugar on warm or hot bars, it will melt and dissolve into the bars.
- For greasing the baking dish I used the butter wrapper from the sticks of butter that I had softened for the batter. You can use butter to grease the pan or also cooking spray if you prefer.
- The batter will be quite thick, so I suggest using the back of a spoon to smooth it out so the batter is even before baking.
More Easy Low Sodium Dessert Recipes
- Low Sodium Cheesecake with Berry Topping
- Low Sodium Sugar Cookies with Buttercream Icing
- The best Low Sodium Carrot Cake
- Low Sodium Peanut Butter Cookies
- Low Sodium Chocolate Peppermint Bark
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Low Sodium Almond Cookie Dessert Bars
Equipment
- 1 13 x 9 inch baking dish
Ingredients
- 1 cup unsalted butter melted, 2 sticks
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 1 tablespoon almond extract
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Grease a 13×9 inch baking dish and set aside.
- In a large bowl, mix together the eggs, melted butter, and sugar until well combined.
- Stir in the flour and the almond extract until you have a thick batter.
- Pour the batter into the greased baking dish, and bake for 30-35 minutes. The bars Will be done when you insert a toothpick and it comes out clean.
- Remove the almond bars from the oven, and allow them to fully cool.
- Sprinkle powdered sugar over the top of the cooled bars (do not do this while they are still hot or warm). Cut into squares and enjoy!
Notes
- Be sure to wait for the cookie bars to fully cool before you add the powdered sugar. If you sprinkle the powdered sugar on warm or hot bars, it will melt and dissolve into the bars.
- For greasing the baking dish I used the butter wrapper from the sticks of butter that I had softened for the batter. You can use butter to grease the pan or also cooking spray if you prefer.
- The batter will be quite thick, so I suggest using the back of a spoon to smooth it out so the batter is even before baking.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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