Best Low Sodium Peanut Butter Cookies 5mg Per Cookie Recipes

LOW SODIUM PEANUT BUTTER COOKIES (5MG PER COOKIE)

Low Sodium Peanut Butter Cookies (5mg per cookie) image

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...

Provided by Heidi Hoerman

Categories Cookies

Time 25m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

LOW-FAT PEANUT BUTTER COOKIES

Low-Fat Peanut Butter Cookies image

When you bite into one of these yummy cookies, you'll never guess it's low in fat. This is my family's favorite healthy peanut butter cookie recipe. -Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 9

Ingredients

3 tablespoons butter
2 tablespoons reduced-fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

Steps:

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.