This low sodium recipe was inspired by a recipe that has been in our family for years. I reduced the salt and added extra cinnamon and raisins to provide additional flavor.
- ¾ cup shortening
- ½ cup white sugar
- ¾ cups brown sugar, packed
- 1 egg, lightly beaten
- ¼ cup water
- 1 tsp vanilla
- 1 cup all-purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1½ cup raisins
- 1 cup chopped nuts (I used pecans)
- 3 cups quick-cooking oats, uncooked.
- Pre-heat oven to 350 degrees. Grease a baking sheet.
- In a large bowl, cream shortening, white sugar, and brown sugar. The stir in egg, water, and vanilla, blending well.
- Sift together the flour, baking soda, salt, cinnamon, and cloves. Add to the wet ingredients and stir until completely blended. Stir in the raisins, nuts, and oats.
- Shape the dough into teaspoon sized balls and place on the greased baking sheet. Bake 10-13 minutes, depending on desired doneness. Immediately remove from baking sheet and cool on wax paper.
Note that sodium percentages depend on which daily reference you use. The estimated 60 mg of sodium per serving implies that one serving of this recipe provides:
- 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
- 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
- 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
