Nothing sums up the Holidays, Christmas, and Winter in General than the smell of fresh baked cookies! Baking is a tricky area when you are on a low sodium diet. You can miss hidden sodium and that (in addition to the sugar) can derail a diet easily. This holiday season we have been dedicating time to hack the sodium out of the most popular Christmas cookies suggested by members of the Hacking Salt Group on Facebook. This is the recipe for low sodium Peanut Butter Blossom cookies.
We already covered the recipe for Low Sodium Haystacks. Another favorite Holiday Treat that I remastered from an original recipe of my Grandfather is the Low Sodium Praline Pecan Crunch. Let’s get on with the Peanut Butter Blossoms.
Low Sodium Peanut Butter Blossom Cookies
These cookies combine both Peanut Butter and Chocolate, so in my book, you can’t go wrong! The first step to take is to make sure we are using a low sodium peanut butter. The best tasting low sodium peanut butter is Jif Natural. Only 80 mg for a 2 TBSP serving and it tastes great. Other areas we need to look at are baking soda and baking powder.
Both of these baking ingredients are loaded with hidden sodium. There are a few low sodium brands of baking soda and powder, but most use potassium chloride to replace the sodium. I can’t have that, so the brand I have found is the Ener-G brand baking soda and the Ener-G brand baking powder. Finally, make sure you go with unsalted butter in your recipe.
The Recipe for Low Sodium Peanut Butter Blossom Cookies
A Heart Healthy remake of a classic Christmas Cookie recipe
- 48 Kisses Hershey's Milk Chocolate (or other brand) unwrapped
- 1/2 cup Shortening or sub an equal amount of coconut oil
- 2/3 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 1 Egg
- 3/4 cup Creamy Low Sodium Peanut Butter like Jif Natural brand
- 2 Tbsp Milk or use 1/2 and 1/2 for less sodium
- 1 tsp Vanilla Extract
- 1 & 1/2 cup All Purpose Flour
- 1 tsp Low Sodium Baking Soda
Heat your oven to 375 degrees F
Unwrap the Hershey's Kisses
Beat shortening (or coconut oil) and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar, and beat mixture until fluffy. We will use the other sugar to roll the dough in.
Add egg, milk and vanilla, then beat until well blended
Stir together the dry ingredients (flour and baking soda) gradually add to the peanut butter mixture. Continue to mix until the dough is complete. (If your dough is dry and crumbly, add a bit more peanut butter or coconut oil).
Shape dough into 1-inch balls. Roll in a bowl of the remaining granulated sugar, and place on ungreased cookie sheet(s).
Bake in the oven 8 to 10 minutes or until lightly browned.
Remove from the oven. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool the cookies completely. Enjoy!
What are some of your favorite Christmas cookies? We can add them to the list of recipes we will hack the salt from! Let me know in the comments below!
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