These jumbo cake-like snickerdoodle bars are absolutely FABULOUS and make a nice change from the round strictly-cinnamon-and-sugar cookies I’m accustomed to. This recipe comes from a must have book for everyone on a low sodium diet, The No-Salt Cookbook by David and Thomas Anderson.

Yields 12 bars.

SODIUM CONTENT: 17 mg per bar


1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1 egg
1/2 t. pure vanilla extract
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
1/2 c. lowfat milk
1 12-oz. pkg. semisweet chocolate chips
2 c. sifted all-purpose flour

2 T. ground cinnamon
2 T. sugar


Preheat oven to 350 degrees. Grease a 9×13-inch baking pan and set aside.

Cream the butter and sugar in a mixing bowl. Add the egg and vanilla and mix well. Stir the baking powder into the milk, then add to the batter, mixing well. Add in the chocolate chips, stirring to combine. Gradually add in the flour, mixing until blended.

Spread the batter into the prepared pan. Measure the ground cinnamon and sugar into a small bowl and stir to combine, then sprinkle evenly over the batter. Place pan on the middle rack in the oven and bake 30 minutes, until tester inserted into the center comes clean. Remove pan from oven and place on wire rack to cool. Cool before cutting into bars and serving. Serve warm or cool.

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