Low Sodium Recipes Links To Heart Helpers Low Sodium Products About Sodium Testimonials No Salt Cookbook Megaheart Newsletter
low sodium cookie oatmeal cookie without salt how to make low sodium oatmeal cookie saltfree cookie oatmeal cookie with chocolate chips best oatmeal cookie

Cowboy Cookies    Printer Version
Lacto-Ovo — 2 to 2.5 Carb Choices¹
Don's Famous Cowboy Cookies Updated

Sodium Per Recipe: 242.1 mg
Sodium Per Cookie (18): 13.5 mg
Sodium Per Cookie (24): 10.1 mg

Makes 24 2-inch cookies
or (18) 3-inch cookies

Nutritional Information

Sodium Per Recipe: 242.1 mg Sodium Per Cookie (18): 13.5 mg
Sodium Per Cookie (24): 10.1 mg

Nutrient Data Per Cookie (24) 3" cookies:

Nutrient Data Per Cookie (18 3-inch):

Calories: 308.4
Protein: 4.898 g
Carbohydrate: 38.7 g
Dietary Fiber: 2.399 g
Total Sugars: 20.3 g
, Total Fat: 16.2 g
Saturated Fat: 7.223 g
Monounsaturated Fat: 3.717 g
Polyunsaturated Fat: 3.879 g
Cholesterol: 50.6 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .692 g
Total Omega-6 FA: .273 g
Potassium: 170.1 mg
Sodium: 13.5 mg
, Vitamin K: 1.9 mcg

Nutrient Data Per Cookie (24 2+-inch):

Calories: 231.3
Protein: 3.674 g
Carbohydrate: 29 g
Dietary Fiber: 1.799 g
Total Sugars: 15.3 g
Total Fat: 12.1 g
Saturated Fat: 5.417 g
Monounsaturated Fat: 2.788 g
Polyunsaturated Fat: 2.91 g
Cholesterol: 38 mg, Trans Fatty Acids: 0 g
Total Omega-3 FA: .519 g
Total Omega-6 FA: .205 g
Potassium: 127.6 mg, Sodium: 10.1 mg, Vitamin K: 1.425 mcg

Convert Cooking Temperatures
Convert your Farenheit to Celcius and back.
Enter number in one box and click on the other.

  • 2 sticks room temperature unsalted butter (25 mg)
  • ¼ cup brown sugar, packed (15.4 mg)¹
  • 2 level tablespoons granulated Splenda (trace)
  • 2 large eggs (140 mg)
  • 1 tablespoon marzipan (trace)
  • 1 teaspoon almond extract (.378 mg)
Stir Into Above Mix:
  • 1 cups all-purpose flour (3.125 mg)
  • 2 teaspoons ground cinnamon (.52 mg)
  • 1 cup chopped unsalted walnuts (2.34 mg)
  • 1 cup black, golden raisins or Craisins, not packed (17.4 mg)
  • 3 cups Quick Quaker Oats (7.2 mg)

Preheat oven to 350° F.

Use a medium size mixing bowl.

Beat together the softened butter and sugars. Beat in eggs, marzipan and almond extract. Stir in the flour, cinnamon and then add the walnuts and raisins. Mix with a spoon or your favorite tool. Add in the oats while stirring.

Preheat oven to 350° F. If using convection oven, set at 325° F. Set rack in middle for baking. If you have a convection oven you can cook too sheets of cookies at the same time. Separate racks appropriately.

Prepare cookie sheets (jellyroll pans) by covering with parchment paper. Using a baker's scoop or large spoon set dough on sheets. You can fit 6 3" cookies on sheet or 8 2" to 2" cookies. Because we do not use salt nor real baking soda or baking powder, you'll have to use a flat surface (preferably a spatula or pancake turner) to flatten the dough. Spray the flat metal surface with spray can oil each time. Separate the dough from the metal surface using another pancake turner. This is the only odd and tough part about this recipe, but it's worth it.

Bake for 12 to 14 minutes. Remove, let sit for a minute, then move to cooling rack. Repeat the above for the next batch.

¹ If sugar is not a problem for you, then use ¾ cup of brown sugar and no Splenda.

³ 2 Carb Choices per cookie when making 24, 3 Carb Choices when making 18. [Back to Top]