Cookies, gluten-free, vanilla sandwich, with creme filling
Whole food · Baked Products
Photo: Wikipedia
These are crisp, golden gluten-free vanilla wafers sandwiching a smooth, sweet vanilla crème filling. The texture offers a satisfying snap followed by a creamy melt, delivering a classic, comforting flavor. Nutritionally, they are a high-carb, high-sugar treat with minimal protein or fiber.
Calorie split: 2% protein · 60% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People love them for the nostalgic, straightforward pleasure of a sweet vanilla sandwich cookie, reminiscent of classic childhood treats. Their consistent texture and sweet flavor make them a reliable and comforting snack or dessert addition.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (46.68g per 100g) can lead to rapid blood-sugar spikes, and the low fiber/protein offers little satiety. To counteract this, enjoy a controlled portion (2-3 cookies) alongside a source of protein (like Greek yogurt) or healthy fat (like nuts) to slow sugar absorption and increase fullness.
Key benefits
- Provides a quick source of energy from carbohydrates
- Satisfies a specific craving for sweet, creamy, crunchy textures
- Offers a gluten-free option for those with celiac disease or sensitivity
- Convenient, shelf-stable, and portable snack
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The creme filling in many mass-produced sandwich cookies is often a shelf-stable, oil-based frosting rather than a dairy-based cream, allowing it to remain soft without refrigeration.
Full nutrition (USDA data · scales with serving)
| Water | 1.7 g |
| Energy | 493 kcal |
| Energy | 2064 kj |
| Protein | 2.7 g |
| Total lipid (fat) | 20.5 g |
| Ash | 0.59 g |
| Carbohydrate, by difference | 74.6 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 46.7 g |
| Sucrose | 45.4 g |
| Glucose | 0.88 g |
| Fructose | 0.38 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 25.7 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.34 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 39.0 mg |
| Potassium, K | 105 mg |
| Sodium, Na | 201 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.23 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.14 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 6.0 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.72 g |
| SFA 20:0 | 0.08 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 8.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 8.1 g |
| MUFA 18:1 c | 8.1 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:2 n-6 c,c | 2.4 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.43 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.41 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.03 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
Amino acid profile (per 100g)
Estimated from Cookies, animal crackers (includes arrowroot, tea biscuits) — USDA does not publish this profile for Cookies.
| Tryptophan | 0.10 g |
| Threonine | 0.19 g |
| Isoleucine | 0.26 g |
| Leucine | 0.47 g |
| Lysine | 0.24 g |
| Methionine | 0.12 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.32 g |
| Tyrosine | 0.20 g |
| Valine | 0.30 g |
| Arginine | 0.26 g |
| Histidine | 0.14 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.29 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.23 g |
| Proline | 0.76 g |
| Serine | 0.36 g |
FAQ
Are these cookies truly gluten-free?
Yes, they are formulated without wheat, barley, or rye. However, always check the label for 'gluten-free' certification and potential cross-contamination warnings if you have celiac disease.
Why is the sugar content so high?
The sugar contributes to the sweet flavor, the soft texture of the creme, and acts as a preservative. It is the primary source of the cookie's calories alongside refined carbohydrates.
Can I use these in a recipe calling for regular vanilla wafers?
Generally, yes, as a 1:1 substitute in recipes like crusts or toppings. Be aware they may have a slightly different texture or sweetness level.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.93 kcal/g · 2% calories from protein · 0.5 g fiber · 46.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.