Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES

Common questions

Is Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES healthy?

Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES scores 12/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the lower scores in Scout's catalog. These cookies are ultra-processed and contain refined sugars as primary ingredients, which contribute to high calorie content and potential metabolic issues.

Does Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES contain seed oils?

No — Scout's ingredient analysis marks Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES as seed-oil free.

How processed is Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES?

Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES is NOVA Group 4: Ultra-Processed Foods.

How does Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES compare to other cookies?

Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES ranks #27 of 43 cookies in Scout's independent rankings. The current top score in the category is Skout Organic Cookies at 90/100.

Which ingredients drive Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES's score?

In Scout's ingredient-by-ingredient analysis, Butter, Eggs, Vanilla extract count in its favor; Cane sugar, Brown cane sugar are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES

Tate's Bake Shop
Seed oil free
12 Poor

At a glance

Beneficial ingredients 3
Harmful ingredients 2
Owned by Mondelēz International, Inc.
Category Cookies
Summary

These cookies are ultra-processed and contain refined sugars as primary ingredients, which contribute to high calorie content and potential metabolic issues. While they do not contain seed oils, the presence of xanthan gum and soy lecithin as additives, along with the high sugar content, limits their healthfulness. The use of butter and eggs provides some nutritional benefits, but the overall processing level and ingredient profile place them in the lower range for packaged snacks.

Key ingredients 10

Cane sugar
Bad

Cane sugar is a refined sugar that contributes to the sweetness of the cookies. It is high in calories and can lead to health issues like obesity and diabetes when consumed in excess. It lacks nutritional benefits beyond energy.

Risks

Excessive consumption can lead to weight gain, insulin resistance, and dental issues.

Benefits

Provides quick energy but lacks other nutritional benefits.

See more about Cane sugar →
Brown cane sugar
Bad

Brown cane sugar is similar to white sugar but contains molasses, giving it a slightly different flavor. It is still a refined sugar with similar health concerns as white sugar. The molasses content does not significantly enhance its nutritional profile.

Risks

Similar health risks as white sugar, including potential for weight gain and metabolic issues.

Benefits

Adds a distinct flavor and color to baked goods.

See more about Brown cane sugar →
Semi-sweet chocolate chips
Neutral

Semi-sweet chocolate chips provide flavor and sweetness to the cookies. They contain sugar and cocoa butter, which are common in chocolate products. The presence of soy lecithin as an emulsifier is typical in processed chocolate.

Risks

Contains sugar and soy lecithin, which may be concerns for those monitoring sugar intake or with soy allergies.

Benefits

Provides a rich chocolate flavor and some antioxidants from cocoa content.

See more about Semi-sweet chocolate chips →
Rice flour
Neutral

Rice flour is a gluten-free alternative to wheat flour, making it suitable for those with gluten intolerance. It is a refined carbohydrate with limited nutritional benefits. It is often used in gluten-free baking for its texture.

Benefits

Suitable for gluten-free diets and provides a light texture to baked goods.

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Baking soda
Neutral

Baking soda is a leavening agent that helps baked goods rise. It is a common ingredient in baking and is generally recognized as safe. It does not contribute to the nutritional profile of the product.

Benefits

Essential for leavening in baking, contributing to texture.

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Salt
Neutral

Salt enhances flavor and acts as a preservative in baked goods. It is a common ingredient but should be consumed in moderation due to potential health impacts. The type of salt used can affect its mineral content.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and aids in preservation.

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Xanthan gum
Neutral

Fermentation-derived thickener, well tolerated at food-use levels.

Risks

May cause digestive issues in sensitive individuals when consumed in large amounts.

Benefits

Improves texture and stability in gluten-free products.

See more about Xanthan gum →
Butter
Good

Butter is a natural fat that adds flavor and richness to baked goods. It contains fat-soluble vitamins like A, D, and E. When sourced from grass-fed cows, it may have higher levels of beneficial omega-3 fatty acids.

Risks

High in saturated fat, which should be consumed in moderation.

Benefits

Rich in flavor and provides essential fat-soluble vitamins.

See more about Butter →
Eggs
Good

Eggs are a high-quality protein source and provide structure to baked goods. They contain essential nutrients like choline and vitamin B12. Eggs from pasture-raised hens may have higher nutrient content.

Risks

Potential allergen for some individuals.

Benefits

Rich in protein and essential nutrients, supporting overall health.

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Vanilla extract
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Enhances flavor without adding significant calories or nutrients.

See more about Vanilla extract →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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