Low Sodium Chocolate Chip Cookies Recipe (No Salt Added)
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Jump to RecipeThese low sodium chocolate chip cookies are the best dessert or treat to make, with no salt added! Crisp on the outside and soft in the center, these pantry staples cookies are made with simple ingredients and NO salt or preservatives!
These cookies are a fantastic salt-free treat, and are made with simple swaps. They are giant, delicious, and such an amazing dessert to share or make with the family! Serve these with a tall glass of milk and enjoy.
These Low Sodium Chocolate Chip Cookies are:
- Crunchy on the outside
- Soft and Chewy in the middle
- Giant, these cookies are big as my hand!
- Buttery
- Sweet
- Low in Sodium
- Easy pantry desserts!
Ingredients In Chocolate Chip Cookies without Salt
See the recipe card below for a full list of instructions and ingredient amounts!
- All Purpose Flour
- Granulated & Brown Sugars
- Unsalted Butter – we only use unsalted butter in all our recipes, it’s a great way to cut down on your salt & sodium intake with a simple swap.
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor.
- Water
- Sodium Free Baking Powder: Regular baking powder has a TON of sodium – really, check the labels! We love this low sodium version, for a healthier swap.
- Eggs – which do have naturally occurring sodium, not a lot, but there are about 60mg of sodium per egg.
- Dark Chocolate Chips, you can use semi-sweet or milk chocolate, I like these dark chocolate chips which give these cookies a really nice flavor, and have 0mg of sodium.
How Do I Make Chocolate Chip Cookies Salt Free?
- Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with tin foil and set aside.
- In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, vanilla extract, and water. With a wooden spoon stir and mix well for a few minutes to combine.
- Add the flour and low sodium baking powder to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well to combine.
- Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet. Place baking sheet in the freezer for 15 minutes before baking (don’t skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
- Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and crinkle at the edges. Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes.
- Place finished cookies on a wire rack to cool and do not move until they have cooled completely.
The Best Low Sodium Baking Swaps
Baking can be a fun (and delicious!) hobby, but many baking ingredients to contain high amounts of sodium. Baking soda, baking powders, and butters or milks may have additional added salt or preservatives.
I like to bake with some fantastic swaps which are have low/no salt, and make better versions of the classics!
More Low Sodium Desserts You May Enjoy
- Low Sodium Carrot Cake
- Simple Low Sodium Peanut Butter Cookies
- Low Sodium Chocolate Cupcakes
- The Best Low Sodium Rice Crispy Treats
- Low Sodium Brownies
Share This Low Sodium Chocolate Chip Cookies Recipe
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Low Sodium Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Wooden Spoon
- Baking Sheet Pan
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 2 cups flour
- ½ teaspoon sodium free baking powder
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with tin foil and set aside.
- In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, vanilla extract, and water. With a wooden spoon stir and mix well for a few minutes to combine.
- Add the flour and low sodium baking powder to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well to combine.
- Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet. Place baking sheet in the freezer for 15 minutes before baking (don’t skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
- Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and crinkle at the edges. Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes.
- Place finished cookies on a wire rack to cool and do not move until they have cooled completely.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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these were a big hit with my friend. I will definitely be hanging on to this recipe.
My daughter has menieres disease and cannot have salt. I made these cookies they were wonderful. Half of the batch I added some oats and raisins.
Hi Lois, I am so happy to hear you and your daughter enjoyed them! Great idea adding oats and raisins, I’ll have to work on a low sodium oatmeal cookie recipe in the future 🙂
– Kelly
Can you make the cookies smaller? They seem too big for me!
Hello Laura, yes you can! You can make them half the size, if desired. If you do, let me know how it tastes.
– Kelly
I have made these 4 times, they are really super good! My son is on the kidney and pancreas transplant list, and these are just such a great treat for him. These are better than the Toll House recipe if you ask me, and with no sodium! Impressive work Kelly! Thank you! I just freeze them 1 per bag for him and when he needs a sodium free treat, wallah!!