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Oats, yogurt, sugar-free, flourless, high fiber, low calorie
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oat yogurt cookie (35 g) has 77 calories. That works out to 220 calories per 100 g. It contains 12.3 g of carbs, 2.6 g of protein, 1.9 g of fat and 1.8 g of fiber. Its 0.4 mg of Manganese covers 18% of the Daily Value. Its glycemic index is 40 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 35 g
77
KCAL / 35G
Carbs
12.3g
· 4% DV
Protein
2.6g
· 5% DV
Fat
1.9g
· 2% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 14% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.56 g | 3% |
| Trans fat | 0 g | |
| Sodium | 30 mg | 1% |
| Total carbohydrate | 12.3 g | 4% |
| Fiber | 1.8 g | 6% |
| Protein | 2.6 g | 5% |
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) | 35 g | 77 kcal |
| 1 piece (mini) | 15 g | 33 kcal |
| 1 piece (small) | 25 g | 55 kcal |
| 1 piece (large) | 50 g | 110 kcal |
| 2 piece (double) | 70 g | 154 kcal |
| 100 g | 100 g | 220 kcal |
| 1 serving (whole) | 100 g | 220 kcal |
| 3 piece (triple) | 105 g | 231 kcal |
| 1 pack (jumbo) | 150 g | 330 kcal |
Calculated from 220 calories per 100 g.
An oat yogurt cookie is usually made with oats and yogurt, with a binder such as egg or mashed fruit in many recipes. Cinnamon, vanilla, or dried fruit may be added for flavor, so ingredients vary from one recipe to another.
Yes, an oat yogurt cookie can be made without eggs if the recipe has another ingredient to hold it together. Mashed banana or applesauce can help bind the oats, though the cookie may turn out softer than an egg-based version.
An oat yogurt cookie can turn soggy when the dough contains too much yogurt or the cookies are stored before they cool completely. Measure the wet ingredients carefully, bake until set, and let the cookies cool on a rack before storing.
An oat yogurt cookie can be made crisper by shaping it thin and baking it until dry and set. Because yogurt adds moisture, this cookie often stays softer in the middle; cooling it completely also helps the outside firm up.
Yes, Greek yogurt works in an oat yogurt cookie and gives the mixture a thicker texture. Since it contains less liquid than regular yogurt, the dough may need a small splash of liquid if it feels too dry to hold together.
Yes, instant oats can be used in an oat yogurt cookie, but they make a finer, softer texture than rolled oats. Rolled oats give the cookie more bite, while instant oats blend into the dough more evenly.
Store an oat yogurt cookie in a covered container in the refrigerator because it contains yogurt. Let the cookies cool fully before packing them, and discard any that develop mold, an unusual smell, or a changed texture.
Yes, an oat yogurt cookie can be frozen once completely cooled. Freeze the cookies in a sealed container with space or parchment between them, then thaw before eating; warming a thawed cookie briefly can improve its texture.
An oat yogurt cookie can be a convenient snack for children, especially when its sweetness comes from fruit rather than added sugar. Check that the texture is suitable for the child’s age and cut or crumble it for younger children.
People with diabetes may be able to include an oat yogurt cookie, but “sugar-free” does not mean carbohydrate-free: oats and any added fruit still contribute carbohydrates. Portion size and the individual meal plan matter, so follow your clinician’s dietary advice.
Vitamins
B1
0.08mg · 7% DV
B12
0.09µg · 4% DV
B2
0.05mg · 4% DV
B5
0.16mg · 3% DV
Minerals
Manganese
0.42mg · 18% DV
Copper
0.06mg · 7% DV
Phosphorus
39mg · 6% DV
Magnesium
23mg · 5% DV
Potassium ⭐
74mg · 2% DV
Sodium
30mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 77 calories in 1 piece (medium) (35 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 Oat yogurt cookie is a home-style cookie made with oats and yogurt, without flour or added sugar. It is better understood as a contemporary, simple-ingredient recipe than as a traditional bake tied to a particular region.
Oats give it a gently chewy texture, while yogurt helps keep the middle soft and moist. It is usually less sweet than a conventional cookie, making it a handy snack with tea or coffee, or alongside fruit at breakfast. Oats contribute fibre, and yogurt adds some protein; a 100 g portion provides 5.2 g of fibre. Pair it with fresh fruit for a light snack, or enjoy it with plain yogurt if you want a more filling serving.
High
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 2
Minimally 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.56g
MONOUNSATURATED
0.63g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.