Low Sodium Classic Crumble Cookie
Indulge in the comforting sweetness of our Low Sodium Classic Crumble Cookie, where every bite delivers the perfect balance of soft, chewy texture and irresistible chocolatey goodness—all with significantly reduced sodium! This recipe swaps traditional salt for a low-sodium alternative (or leaves it out entirely), making it a heart-friendly twist on a timeless favorite. With rich unsalted butter, a delightful blend of granulated and light brown sugar, and a generous helping of semi-sweet chocolate chips, these cookies are quick to prepare in just 15 minutes and bake to golden perfection in under 12. Perfect for a guilt-free treat, this recipe is ideal for anyone watching their sodium intake without compromising on flavor. Whether enjoyed fresh out of the oven or shared at your next gathering, these cookies are proof that less salt can mean more satisfaction!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon low sodium salt substitute (optional)
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy.
Add the granulated sugar and light brown sugar to the butter and continue beating until the mixture is light and fluffy.
Mix in the vanilla extract and the egg, beating until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and optional low sodium salt substitute.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in the semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, place rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
Bake the cookies in the preheated oven for approximately 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 151.8 g | 759% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 547.8 g | 199% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 339.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 194 mg | 15% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
