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Ground cookie crumbs commonly used for crusts, bases, and dessert toppings.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (grated) of Cookie crumbs (20 g) has 96 calories. That works out to 480 calories per 100 g. It contains 14.4 g of carbs, 1.1 g of protein, 3.8 g of fat and 0.4 g of fiber. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 tablespoon (grated) · 20 g
96
KCAL / 20G
Carbs
14.4g
· 5% DV
Protein
1.1g
· 2% DV
Fat
3.8g
· 5% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 5% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 1.16 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 14.4 g | 5% |
| Fiber | 0.4 g | 1% |
| Protein | 1.1 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 |
|---|---|---|
| 2 tablespoon (grated) | 20 g | 96 kcal |
| 1 tablespoon (grated) | 10 g | 48 kcal |
| 0.25 cup (grated) | 28 g | 134 kcal |
| 1 ounce (whole) | 28 g | 134 kcal |
| 1 serving (small) | 30 g | 144 kcal |
| ½ cup (grated) | 56 g | 269 kcal |
| 1 serving (medium) | 60 g | 288 kcal |
| 1 serving (large) | 90 g | 432 kcal |
| 100 g | 100 g | 480 kcal |
| 1 cup (grated) | 112 g | 538 kcal |
Calculated from 480 calories per 100 g.
Cookie crumbs are cookies crushed into fine or coarse pieces. They are used to make dessert crusts, add texture to fillings, or sprinkle over puddings and other sweets.
To make cookie crumbs, pulse cookies in a food processor until they reach the texture your recipe needs. Without a processor, seal them in a sturdy bag and crush them with a rolling pin.
Plain, crisp cookies make versatile cookie crumbs because they do not overpower a dessert’s other flavors. Chocolate or spiced cookies also work, but they will change the crust’s taste and color.
Yes, cookie crumbs make a convenient cheesecake crust. Stir them with melted butter until the mixture holds together when pressed, then pack it firmly into the pan and chill or bake as directed.
Add melted butter gradually to cookie crumbs until a handful stays together when squeezed. The exact amount varies with the cookies’ dryness and how much crumb you have; too much can leave the crust greasy.
Yes, cookie crumbs can replace graham cracker crumbs in many dessert crusts. The crust may taste sweeter or richer, so choose plain cookies when you want a more neutral base.
No, cookie crumbs are generally a poor substitute for breadcrumbs in savory cooking. Their sweet flavor and finer texture can change the taste and binding of meatballs, coatings, or other savory dishes.
Keep cookie crumbs in an airtight container in a cool, dry place. Moisture can make them clump and lose their crisp texture, so use a clean, dry spoon and seal the container after each use.
Yes, cookie crumbs can be frozen in a tightly sealed, moisture-resistant bag or container. Let them come to room temperature while still sealed before opening, which helps prevent condensation from dampening the crumbs.
Yes, cookie crumbs make an easy topping for ice cream, pudding, and frosted desserts. Sprinkle them on just before serving so they stay crisp instead of absorbing moisture from the dessert.
Vitamins
B1
0.04mg · 3% DV
B3
0.32mg · 2% DV
B2
0.02mg · 2% DV
Vitamin E
0.22mg · 1% DV
Minerals
Sodium
84mg · 4% DV
Selenium
1.6µg · 3% DV
Manganese
0.06mg · 3% DV
Iron
0.42mg · 2% DV
Potassium ⭐
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 2 tablespoon (grated) (20 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.
Cookie crumbs are finely or coarsely crushed sweet biscuits or cookies, often kept on hand as a quick dessert ingredient. Their flavour depends on the biscuits used: they may be buttery, chocolatey or gently spiced, while the texture can range from powdery to pleasantly crunchy. Rather than being served on their own, they are commonly pressed into a base or sprinkled over a sweet dish.
Across the English-speaking world, they are popular for cheesecake and pie crusts, layered desserts and toppings for ice cream or pudding. They are carbohydrate-rich and energy-dense; the listed 72 g of carbohydrates per 100 g helps explain why a small amount can add plenty of sweetness and texture. For a less rich base, use a thinner layer, or scatter a little over fruit or yogurt instead.
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
1.16g
MONOUNSATURATED
1.42g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 56:1
Above the ideal 4:1 (56:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.