LOW SODIUM COOKIE RECIPE RECIPES
LOW SODIUM PEANUT BUTTER COOKIES ... - JUST A PINCH RECIPES
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.
Provided by Heidi Hoerman @heidicookssupper
Categories Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Number Of Ingredients 7
Steps:
- Stir baking soda into flour and set aside.
- 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.
- 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.
- Preheat the oven to 350ºF. Space two racks, at least 3 inches apart) in the middle of the oven.
- 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.
- 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.
- 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.
- 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.
LOW SODIUM PEANUT BUTTER BLOSSOM COOKIES - HACKING SALT
A Heart Healthy remake of a classic Christmas Cookie recipe
Provided by Christopher Lower
Categories Dessert
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 3
Number Of Ingredients 10
Steps:
- Heat your oven to 375 degrees F
- Unwrap the Hershey's Kisses
- Beat shortening (or coconut oil) and peanut butter in large bowl until well blended.
- Add 1/3 cup granulated sugar and brown sugar, and beat mixture until fluffy. We will use the other sugar to roll the dough in.
- Add egg, milk and vanilla, then beat until well blended
- Stir together the dry ingredients (flour and baking soda) gradually add to the peanut butter mixture. Continue to mix until the dough is complete. (If your dough is dry and crumbly, add a bit more peanut butter or coconut oil).
- Shape dough into 1-inch balls. Roll in a bowl of the remaining granulated sugar, and place on ungreased cookie sheet(s).
- Bake in the oven 8 to 10 minutes or until lightly browned.
- Remove from the oven. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool the cookies completely. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 76 kcal, CarbohydrateContent 6.5 g, ProteinContent 1.3 g, FatContent 5.6 g, SaturatedFatContent 2.2 g, CholesterolContent 6.2 mg, SodiumContent 16.7 mg, FiberContent 0.4 g, SugarContent 5.4 g, UnsaturatedFatContent 1.3 g
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