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Light cookie made with egg white, typically sugar-based
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Egg white cookie (18 g) has 70 calories. That works out to 390 calories per 100 g. It contains 14.8 g of carbs, 1.2 g of protein, 0.6 g of fat and 0.1 g of fiber. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 18 g
70
KCAL / 18G
Carbs
14.8g
· 5% DV
Protein
1.2g
· 2% DV
Fat
0.6g
· 1% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 85% · Protein 7% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 70 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.16 g | 1% |
| Trans fat | 0 g | |
| Sodium | 32 mg | 1% |
| Total carbohydrate | 14.8 g | 5% |
| Fiber | 0.1 g | 0% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 18 g | 70 kcal |
| 1 piece (small) | 10 g | 39 kcal |
| 1 serving (mini) | 25 g | 98 kcal |
| 1 piece (large) | 30 g | 117 kcal |
| ½ cup (shredded) | 35 g | 137 kcal |
| 2 piece (double) | 36 g | 140 kcal |
| 3 piece (triple) | 54 g | 211 kcal |
| 1 cup (shredded) | 70 g | 273 kcal |
| 100 g | 100 g | 390 kcal |
Calculated from 390 calories per 100 g.
An egg white cookie is made with egg whites and is usually sweetened with sugar. Depending on the recipe, it may also contain flour, ground nuts, or flavorings, so some versions are crisp while others have a softer or chewier center.
No, egg white cookies are not always meringues. Meringues are mainly whipped egg whites and sugar, while egg white cookies can include flour or ground nuts, which give them a different structure and a more substantial bite.
Egg white cookies are made by whipping egg whites with sugar, folding in the recipe’s dry ingredients, and baking the mixture. Use a clean, grease-free bowl for whipping, and follow the recipe’s mixing instructions so the cookies hold their shape.
Egg white cookies may crack or spread if the mixture is overbeaten, the oven temperature is off, or the cookies are placed too close together. Measure ingredients carefully, use a cool baking tray, and leave space between portions.
Yes, some egg white cookie recipes are made without flour and use ground almonds or another nut instead. The result will differ from a flour-based cookie, so use a recipe designed for that ingredient rather than simply omitting the flour.
Let egg white cookies cool completely before storing them in an airtight container in a cool, dry place. Trapping steam while they are still warm or leaving them exposed to humid air can make crisp cookies soft.
Yes, egg white cookies can be frozen once completely cool. Place them in a sealed freezer-safe container with baking paper between layers, then thaw at room temperature; delicate or crisp varieties may lose some of their original texture.
Aquafaba can replace egg whites in some egg white cookie recipes, especially meringue-style ones, but the result may not match the original texture. Choose a recipe tested with aquafaba, since simply swapping equal amounts may not work.
A soft center does not necessarily mean an egg white cookie is unsafe, but the cookie should be baked according to its recipe and not left raw. Avoid tasting uncooked batter, since it contains raw egg and may also contain raw flour.
Egg white cookies can be a lighter-textured treat, but they are commonly made with sugar and are not a nutrient-rich snack. Enjoy them as an occasional sweet, and pair one with fruit or yogurt if you want a more filling snack.
Vitamins
B2
0.02mg · 2% DV
Biotin
0.36µg · 1% DV
B5
0.03mg · 1% DV
B1
0.01mg · 1% DV
Minerals
Selenium
1.44µg · 3% DV
Sodium
32mg · 1% DV
Copper
0.01mg · 1% DV
Phosphorus
5.76mg · 1% DV
Potassium ⭐
13mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 calories in 1 piece (medium) (18 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
An egg white cookie is a baked sweet made with egg whites and sugar; recipes may also include a little flour. The whites can be beaten before mixing, which gives some versions a lighter, crisp texture. Ingredients and texture vary, so the name can cover anything from a delicate, airy biscuit to a firmer everyday cookie.
It is commonly served with tea or coffee, either as a small treat at home or alongside other biscuits. Its nutrition is mostly carbohydrate, with relatively little fat; a medium piece makes a modest sweet portion. Pair it with fruit or plain yogurt if you want a more substantial snack.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.07g
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Nutrition data compiled from USDA FoodData Central and scientific sources.