Low Sodium Oatmeal and Raisin Cookie
Enjoy a heartwarming treat without the guilt with these Low Sodium Oatmeal and Raisin Cookies—a healthier spin on the classic favorite! Crafted with old-fashioned rolled oats, whole wheat flour, and aromatic spices like cinnamon and nutmeg, these cookies are packed with wholesome flavor while keeping the salt content at bay. Softened unsalted butter and brown sugar create a perfectly tender texture, while plump, juicy raisins add natural sweetness in every bite. Ready in under 30 minutes, these cookies are as quick to make as they are satisfying. Perfect for those seeking reduced sodium baked goods or wholesome snack ideas, this recipe guarantees a deliciously chewy and guilt-free indulgence for any time of the day.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter, softened
- 0.5 cup Packed light brown sugar
- 0.25 cup Granulated sugar
- 1 Large egg
- 1.5 teaspoons Vanilla extract
- 0.75 cup Raisins
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper.
In a medium bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and ground nutmeg. Mix well and set aside.
In a large bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
Gradually add the dry oat and flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the raisins until evenly distributed throughout the cookie dough.
Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 8-10 minutes or until the cookies are golden brown on the edges and just set in the middle.
Remove from the oven and 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 |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 233.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1953 mg | 42% | |
*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.
