These low fat, low sodium cookies are soft, lightly sweet, and incredibly simple—with just 2 grams of fat and under 40 mg of sodium per cookie. Made without butter, eggs, or added salt, they’re perfect for anyone watching their fat and sodium intake but still craving a soft, satisfying treat.
Low Fat, Low Sodium Cookies
About This Recipe
These cookies are soft, moist, and filled with a warm vanilla-cinnamon flavor. Applesauce and banana keep them naturally sweet and tender, while oats give them substance. They’re light enough for an afternoon snack and wholesome enough to enjoy with breakfast.
No fancy tools, no complicated steps—just one bowl, a spoon, and 20 minutes from start to finish.
Why This Recipe Belongs in Your Diet
By skipping salt, baking soda, butter, and eggs, we dramatically reduce both fat and sodium. Instead, we rely on fruit-based moisture and whole grains to create a cookie that supports heart health, kidney health, and general wellness without sacrificing taste.
What You’ll Need (Ingredients)
Every ingredient here is carefully chosen to be low in sodium and fat, while still delivering on flavor and texture.
- Rolled Oats (1 cup): High-fiber and naturally sodium-free—great for texture and fullness.
- Whole Wheat Flour (½ cup): Adds extra fiber and structure.
- Mashed Ripe Banana (1 medium, about ½ cup): Sweetens and moistens the cookies naturally.
- Unsweetened Applesauce (¼ cup): Keeps the cookies soft without any added fat.
- Vanilla Extract (1 teaspoon): Brings a bakery-fresh flavor.
- Cinnamon (1 teaspoon): Adds warmth and balances the natural sweetness.
- Baking Powder (½ teaspoon, low sodium or sodium-free if needed): Provides a gentle lift with minimal sodium.
- Optional: 2 tablespoons chopped raisins or unsalted chopped nuts for variety.
How to Make Low Fat, Low Sodium Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a large bowl, then stir in applesauce and vanilla.
- Add dry ingredients: Mix in oats, flour, cinnamon, and baking powder.
- Fold in extras: Add raisins or nuts if using.
- Scoop dough: Drop rounded tablespoons onto the baking sheet and flatten slightly.
- Bake for 10 to 12 minutes, or until tops look set and edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Use oat flour instead of wheat flour for a gluten-free version.
- Add 1 tablespoon chia seeds or ground flax for an omega-3 boost.
- Use ripe banana with brown spots for maximum sweetness.
How to Store Leftovers
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. They freeze well—just thaw at room temperature or warm briefly in the microwave.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 85 kcal
- Fat: 2 g
- Sodium: 35 mg
- Carbohydrates: 14 g
- Protein: 1.5 g
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Low Fat, Low Sodium Cookies
Description
Naturally sweet, soft cookies with just 2g fat and under 40mg sodium—perfect for heart-healthy snacking.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mash banana and mix with applesauce and vanilla.
- Stir in oats, flour, cinnamon, and baking powder.
- Fold in optional mix-ins.
- Scoop and flatten onto sheet.
- Bake 10–12 minutes until set.
- Cool 5 minutes on pan, then transfer to rack.