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Sweet cookie made with plum
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Plum cookie (28 g) has 120 calories. That works out to 430 calories per 100 g. It contains 19 g of carbs, 1.5 g of protein, 4.5 g of fat and 0.7 g of fiber. Its 2.5 µg of Selenium covers 5% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 28 g
120
KCAL / 28G
Carbs
19g
· 7% DV
Protein
1.5g
· 3% DV
Fat
4.5g
· 6% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 5% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 1.71 g | 9% |
| Trans fat | 0.03 g | |
| Sodium | 73 mg | 3% |
| Total carbohydrate | 19 g | 7% |
| Fiber | 0.7 g | 3% |
| Protein | 1.5 g | 3% |
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 | 120 kcal |
| 1 piece (small) | 14 g | 60 kcal |
| 1 serving (small) | 30 g | 129 kcal |
| 1 piece (large) | 42 g | 181 kcal |
| 2 piece (double) | 56 g | 241 kcal |
| 1 serving (medium) | 60 g | 258 kcal |
| 3 piece (triple) | 84 g | 361 kcal |
| 1 serving (large) | 90 g | 387 kcal |
| 100 g | 100 g | 430 kcal |
Calculated from 430 calories per 100 g.
Plum cookies are made by folding chopped plums or chopped dried plums into cookie dough. Drain fresh plums well first, since their juice can make the dough too wet; bake until the cookies are set and lightly golden.
Plum cookies can be made with either. Dried plums add a concentrated sweetness and chewy pieces, while fresh plums give a brighter, juicier flavor; drain fresh fruit well and expect a softer cookie.
Yes, plum jam works in plum cookies as a filling or a small swirl. Avoid adding a large amount directly to the dough, since the extra moisture can make the cookies spread or turn cakey.
Plum cookies often turn soggy when fresh plums release too much juice or the cookies are stored before cooling. Drain and pat fresh plum pieces dry, bake until set, and let the cookies cool completely before sealing them.
No, peeling plums is usually unnecessary for plum cookies. The skin softens as the cookies bake and helps the pieces hold together; wash the fruit, remove the pits, and chop it into small pieces.
To keep plum cookies from spreading, chill the dough before baking and avoid adding wet plum pieces. Measure the flour accurately and use butter that is softened but not melted; place the dough on a cool baking sheet.
Store plum cookies in an airtight container once they have cooled completely. Cookies made with fresh plums soften faster than those made with dried fruit, so eat them within a few days and discard any with mold or an off smell.
Yes, plum cookies can be frozen after baking. Cool them fully, pack them in a sealed freezer-safe container, and thaw at room temperature; cookies made with fresh plums may be softer after thawing.
Plum cookies pair well with black tea or coffee, whose bitterness balances the fruit’s sweetness. For dessert, serve them with plain yogurt or vanilla ice cream, especially if the plums in the cookies are tart.
Yes, frozen plums can be used in plum cookies, but thaw them first and drain away the released liquid. Pat the pieces dry before adding them to the dough so excess moisture does not leave the cookies underbaked or soggy.
Vitamins
B1
0.03mg · 3% DV
Biotin
0.84µg · 3% DV
B3
0.39mg · 2% DV
Vitamin E
0.34mg · 2% DV
Minerals
Selenium
2.52µg · 5% DV
Manganese
0.08mg · 3% DV
Sodium
73mg · 3% DV
Iron
0.5mg · 3% DV
Potassium ⭐
39mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 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 plum cookie is a baked sweet made with cookie dough and plum. Recipes vary: the fruit may be folded into the dough or added as a filling or topping, and the finished cookie can be soft or crisp. Plum gives the buttery, sweet base a fruity note that may be gently tart, depending on the fruit and recipe.
It makes an easy teatime treat or lunchbox snack, and can be served on its own or with tea or coffee. Nutritionally, it is an energy-dense sweet, with most of its energy coming from carbohydrates and fat; it offers comparatively little protein or fibre. A medium piece is about 28 g, so one alongside plain tea or coffee is a practical portion.
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
1.71g
MONOUNSATURATED
1.46g
POLYUNSATURATED
0.73g
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.