Tate's Bake Shop GLUTEN FREE CHOCOLATE CHIP COOKIES
At a glance
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 sugarBad
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.
Brown cane sugarBad
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.
Semi-sweet chocolate chipsNeutral
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.
Rice flourNeutral
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.
Baking sodaNeutral
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.
SaltNeutral
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.
Xanthan gumNeutral
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.
ButterGood
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.
EggsGood
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.
Vanilla extractGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Enhances flavor without adding significant calories or nutrients.
Processing
Ultra-Processed Foods
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