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low sodium peanut butter cookies (5mg per cookie)

heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

Making these cookies with unsalted butter, sodium- and potassium-free baking soda, and unsalted peanut butter leaves each cookie with only 5mg of sodium! Sodium-free baking soda and no-salt peanut butter, are readily available online. I used EnerG no-sodium baking powder and Teddy Bear all-natural unsalted peanut butter to make these cookie, both sold on Amazon, although the peanut butter is less expensive in bulk from the factory. The cookies taste of sugar and peanuts and may seem too sweet to some. Skip rolling the raw balls of dough in sugar if you wish a less sweet cookie.

yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For low sodium peanut butter cookies (5mg per cookie)

  • 1 1/2 c
    all purpose flour
  • 1 tsp
    sodium-free baking soda (or 1/2 tsp regular baking soda)
  • 1/2 c
    butter, unsalted, at room temperature (1 stick)
  • 1/2 c
    dark brown sugar
  • 1/4 c
    granulated sugar, plus 3 tbl., divided
  • 1 Tbsp
    vanilla extract
  • 3/4 c
    unsalted peanut butter

How To Make low sodium peanut butter cookies (5mg per cookie)

  • 1
    Stir baking soda into flour and set aside.
  • 2
    Beat the butter until light and fluffy using an electric mixer or vigorously beat by hand. One at a time, beating until light and fluffy each time, add the brown sugar, 1/4 cup granulated sugar, egg, vanilla extract and peanut butter.
  • 3
    Beat in the flour mixture in thirds, beating between each. Scrape down the bowl as necessary to mix all ingredients. Do not over beat. Cover the dough and refrigerate at least 30 minutes.
  • 4
    Preheat the oven to 350ºF. Space two racks, at least 3 inches apart) in the middle of the oven.
  • 5
    Using an 1/8 cup (two tbl.) scoop and your hands, create equal balls of dough, each about 1 1/4 inches in diameter. Roll each in the remaining 3 tbl. of sugar.
  • 6
    Evenly space the balls on two parchment-lined cookie sheets. Using a fork, slightly flatten each ball with cross-hatching, making the dough about half its original height.
  • 7
    Bake the cookies for a total of 10 minutes, turning and switching cookie sheets half way through. If you do not open the oven and turn the cookies or use a convection oven, cook for 8 to 9 minutes and watch carefully for uneven cooking. Do not overcook.
  • 8
    Remove from oven and allow to cool on the cookie sheets at least 15 minutes. The cookies will not spread very much and may seem undercooked. They will stiffen upon cooling.
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