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Sweet snack, small size, typically contains flour, sugar, and fat
In season: Winter · Autumn · Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
4 piece (mini) of Mini cookie (28 g) has 134 calories. That works out to 480 calories per 100 g. It contains 19 g of carbs, 1.7 g of protein, 5.9 g of fat and 0.6 g of fiber. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Mini cookies are small, bite-sized versions of the familiar baked treat, usually made with flour, sugar and fat. They are common in home baking as well as bakeries and shops, and recipes vary in shape and flavour rather than belonging to one particular region.
Their edges tend to bake lightly crisp while the centres remain soft and crumbly. They work well with tea or coffee, as a small treat for guests, or tucked into a lunchbox. Nutritionally, they are mostly a sweet source of carbohydrates and fat, with relatively little fibre or protein. For a lighter snack, enjoy a few alongside fresh fruit or an unsweetened drink.
Selected: 100 g
480
KCAL / 100G
Carbs
68g
· 25% DV
Protein
6g
· 12% DV
Fat
21g
· 27% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 5% · Fat 39%
Vitamins
B1
0.12mg · 10% DV
B2
0.13mg · 10% DV
B3
1.2mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Sodium
210mg · 9% DV
Phosphorus
65mg · 9% DV
Selenium
4µg · 7% DV
Iron
1mg · 6% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 480 calories in 100 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.
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
7.5g
MONOUNSATURATED
7.8g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
Make mini cookies by mixing a cookie dough, shaping it into small portions, and baking until the edges are lightly set. Keep the portions similar in size so they bake evenly, and leave space between them in case the dough spreads.
Mini cookies often spread when the dough is too warm or contains too much soft fat. Chilling the shaped dough before baking can help it hold its shape; also avoid placing dough on a hot baking sheet.
Mini cookies stay fresh best in an airtight container at room temperature, once completely cool. Keep crisp and soft varieties separate so moisture does not change their texture, and discard them if they develop an unusual smell or appearance.
Yes, you can freeze baked mini cookies after they have cooled completely. Store them in a sealed freezer-safe container, separating layers if needed, and let them thaw in the closed container to limit condensation.
Mini cookies can turn dry or crumbly if the dough has too much flour or they bake for too long. Measure flour carefully and check the cookies early, since their small size means they can go from tender to overbaked quickly.
Chilling mini cookie dough is useful when it feels sticky or spreads too much during baking. A short rest in the refrigerator firms the fat and makes small portions easier to shape, though some recipes are designed to bake without chilling.
Yes, mini cookies can usually be baked from frozen dough, but they may need extra oven time compared with thawed dough. Bake a small test batch first and check that the centers are cooked before removing the tray.
To keep mini cookies soft, take them out when the edges are set but the centers still look slightly tender. Let them cool, then store them in an airtight container; leaving them exposed to air makes them dry out faster.
Yes, mini cookies work well for small ice cream sandwiches if they are sturdy enough to hold their shape. Choose cookies that are not too crumbly, add a small scoop of softened ice cream, and serve promptly or freeze until firm.
Mini cookies bake faster because their small portions heat through more quickly than larger cookies. Start checking them earlier than the recipe’s standard-cookie timing suggests, and remove them when their edges are set to avoid a hard texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.