Glutino, Gluten Free Cookies, Vanilla Creme
Whole food · Baked Products
Photo: Wikipedia
These are crisp, buttery sandwich cookies with a sweet vanilla crème filling, designed to mimic the classic Oreo for a gluten-free diet. They deliver a satisfying crunch and a rich, sugary flavor profile, though they are notably high in carbohydrates and sugar, with minimal protein and no fiber. A popular treat for those avoiding gluten, they offer a nostalgic cookie experience without the wheat.
Calorie split: 2% protein · 63% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People love them for delivering the classic vanilla sandwich cookie flavor and texture without gluten, making them a go-to treat for those with dietary restrictions. Their versatility also shines in recipes like cookie crusts or ice cream sandwiches, offering a sweet, comforting indulgence.
⚠️ Watch-outs & how to enjoy it better
With nearly 50g of sugar per 100g and zero fiber, these cookies can cause rapid blood-sugar spikes and offer little satiety. To counteract this, pair them with a source of protein (like Greek yogurt) or healthy fat (like almond butter) to slow sugar absorption, and practice strict portion control—stick to a single cookie or two as a treat.
Key benefits
- Certified gluten-free, safe for celiac disease and gluten sensitivity
- Provides a familiar, indulgent cookie experience
- Convenient pre-portioned snack format
- Widely available in many grocery stores
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Glutino was founded in Canada in 1983, originally focusing on gluten-free bread before expanding into snacks like these cookies, which became one of their most popular products in the U.S. and Canada.
Full nutrition (USDA data · scales with serving)
| Water | 1.3 g |
| Energy | 487 kcal |
| Energy | 2039 kj |
| Protein | 2.2 g |
| Total lipid (fat) | 18.8 g |
| Ash | 0.39 g |
| Carbohydrate, by difference | 77.3 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 49.4 g |
| Sucrose | 47.9 g |
| Glucose | 1.3 g |
| Fructose | 0.26 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 23.4 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.23 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 32.0 mg |
| Potassium, K | 67.0 mg |
| Sodium, Na | 189 mg |
| Zinc, Zn | 0.18 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.25 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.17 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 7.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.78 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.3 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 | 0.00 g |
| MUFA 18:1 | 6.2 g |
| MUFA 18:1 c | 6.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:2 n-6 c,c | 1.8 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g |
| PUFA 18:3 n-6 c,c,c | 0.01 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 | 0.08 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
Amino acid profile (per 100g)
Estimated from Rice, white, glutinous, unenriched, uncooked — USDA does not publish this profile for Glutino.
| Tryptophan | 0.08 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.56 g |
| Lysine | 0.25 g |
| Methionine | 0.16 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.36 g |
| Tyrosine | 0.23 g |
| Valine | 0.42 g |
| Arginine | 0.57 g |
| Histidine | 0.16 g |
| Alanine | 0.40 g |
| Aspartic acid | 0.64 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.31 g |
| Proline | 0.32 g |
| Serine | 0.36 g |
FAQ
Are these cookies suitable for a keto diet?
No, with over 77g of carbs per 100g and nearly 50g of sugar, they are far too high in carbohydrates for a ketogenic diet.
Do they contain common allergens besides gluten?
Yes, they typically contain soy and may be produced in facilities that handle nuts, dairy, and eggs, so check the label for specific allergen warnings.
Can I use them in baking recipes that call for regular cookies?
Yes, they work well as a gluten-free substitute in crusts, toppings, or crumbled into batters, though the flavor and texture may differ slightly from traditional cookies.
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 4.87 kcal/g · 2% calories from protein · 0.0 g fiber · 49.4 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: 2.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.