Low Sodium Peanut Butter Oatmeal Cookies
Indulge guilt-free with these Low Sodium Peanut Butter Oatmeal Cookies—perfectly chewy, nutty, and brimming with comforting flavors. Crafted with creamy unsalted peanut butter and old-fashioned rolled oats, these wholesome treats are a healthier twist on the classic cookie recipe. A subtle hint of cinnamon pairs beautifully with the rich sweetness of dark brown sugar, while the omission of added salt ensures they're heart-friendly without sacrificing flavor. Ready in under 30 minutes, these easy-to-make cookies are ideal for busy bakers seeking a delicious snack without the sodium overload. Serve them as a midday pick-me-up or pair with a cozy cup of tea for a satisfying dessert that hits all the right notes!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy unsalted peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Dark brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine the rolled oats, flour, baking powder, and cinnamon. Mix well and set aside.
In a large mixing bowl, beat the softened butter and peanut butter together until smooth and creamy using an electric mixer.
Add the granulated sugar and dark brown sugar to the butter mixture. Beat until well combined and fluffy.
Add the egg and vanilla extract to the sugar-butter mixture and continue beating until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
Using a tablespoon, scoop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a fork, gently press down on each ball of dough to flatten slightly and make a crisscross pattern.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 208.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1572 mg | 33% | |
*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.
