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Flourless, typically powdered-sugar coated, rich chocolate cookie
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Flourless crinkle cookie (28 g) has 132 calories. That works out to 470 calories per 100 g. It contains 16.4 g of carbs, 2 g of protein, 6.7 g of fat and 1.6 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 28 g
132
KCAL / 28G
Carbs
16.4g
· 6% DV
Protein
2g
· 4% DV
Fat
6.7g
· 9% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 6% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 6.7 g | 9% |
| Saturated fat | 3.14 g | 16% |
| Trans fat | 0.02 g | |
| Sodium | 50 mg | 2% |
| Total carbohydrate | 16.4 g | 6% |
| Fiber | 1.6 g | 6% |
| Protein | 2 g | 4% |
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) | 28 g | 132 kcal |
| ½ piece (half) | 14 g | 66 kcal |
| 1 piece (small) | 18 g | 85 kcal |
| 1 serving (small) | 30 g | 141 kcal |
| 1 piece (large) | 40 g | 188 kcal |
| 2 piece (double) | 56 g | 263 kcal |
| 1 serving (medium) | 60 g | 282 kcal |
| 3 piece (triple) | 84 g | 395 kcal |
| 1 serving (large) | 90 g | 423 kcal |
| 100 g | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
A flourless crinkle cookie is usually made with eggs, sugar, and cocoa or melted chocolate, then rolled in powdered sugar. Chill the mixture until it can be shaped, coat the portions generously, and bake until the outside sets while the center stays soft.
A flourless crinkle cookie may not crack much if its powdered-sugar coating is too thin or the dough does not rise properly in the oven. Chill the dough and coat each portion thoroughly so the expanding cookie breaks through the white surface.
Chilling flourless crinkle cookie dough is usually helpful because the mixture can be sticky and soft. A firmer dough is easier to roll and coat, and it is less likely to spread quickly on the baking sheet.
A flourless crinkle cookie can spread if the dough is warm, too loose, or placed on a hot baking sheet. Chill the dough and use a cool, lined sheet; also check that the recipe’s ingredient amounts were followed accurately.
Yes, you can make a flourless crinkle cookie without almond flour. Many versions get their structure from eggs and chocolate or cocoa instead; follow a recipe designed for that combination rather than replacing almond flour with an arbitrary amount of another ingredient.
The powdered-sugar coating can disappear on a flourless crinkle cookie when it is too thin or absorbs moisture from the dough. Roll each portion generously in powdered sugar just before baking, and avoid storing the cookies while they are still warm.
Yes, some flourless crinkle cookie recipes use cocoa powder instead of melted chocolate, but the two are not a one-for-one swap. Chocolate adds cocoa butter and sweetness, so use a recipe formulated for cocoa to keep the dough’s texture balanced.
Store flourless crinkle cookies in an airtight container after they have cooled completely. Keep them in a cool, dry place; moisture can soften the cookies and make their powdered-sugar coating less visible.
Yes, baked flourless crinkle cookies can be frozen once they are completely cool. Seal them in an airtight container and thaw at room temperature; the powdered-sugar finish may look less crisp after thawing.
A flourless crinkle cookie is ready when its surface has set and developed cracks, while the center still feels slightly soft. It will firm up as it cools, so waiting for the middle to look completely dry can leave the cookie overbaked.
Vitamins
Biotin
1.68µg · 6% DV
B2
0.06mg · 5% DV
B12
0.08µg · 3% DV
Vitamin A
26.6µg · 3% DV
Minerals
Copper
0.12mg · 13% DV
Manganese
0.16mg · 7% DV
Phosphorus
46mg · 7% DV
Magnesium
22mg · 5% DV
Potassium ⭐
81mg · 2% DV
Sodium
50mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 piece (medium) (28 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.
A flourless crinkle cookie is a chocolate-rich cookie made without wheat flour. It is baked until its surface splits into a pattern of cracks, usually revealing a coating of powdered sugar; recipes may use ground nuts to give the soft dough structure. The style is popular in home baking and as a festive treat in several countries.
Expect a lightly crisp outside and a tender, fudgy centre. Serve one with coffee or tea, or add it to a dessert plate alongside fruit. It is an energy-dense sweet with some fibre; a 100 g portion provides 470 calories. Since the cookie is rich, a small piece with unsweetened coffee or tea can make a satisfying treat without adding another sweet accompaniment.
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.
Medium
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
✓ 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
3.14g
MONOUNSATURATED
2.27g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 67:1
Above the ideal 4:1 (67:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.