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General Mills Cookie crisp
Photo: Open Food Facts contributors (CC BY-SA)

Extruded cereals

General Mills Cookie crisp

518 g

Bad out of 100 High confidence
  • High in sugar
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 10

General Mills Cookie crisp scores 10 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Brown sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 3 kinds of ultra-processing markers. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Cookie crisp

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Brown sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 3 kinds of ultra-processing markers. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring and industrial sugar or starch hydrolysate. [4]
subtotal−21

Nutrition per 100 g

  • Sugars 33.3 g / 100 g
    Strong Very high in sugar. [1]
  • Salt 1.3 g / 100 g
    Strong High in salt. [5]
  • Energy 389 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 5.6 g / 100 g
    Strong A good source of fiber. [2]
subtotal−19
TOTAL 10Bad

100 − 90 = 10

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in sugars (above the front-of-pack "high" level). [6]

GTIN 00016000169630 · 2026-03-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy389 kcal
Fat4.2 g
Saturated fat0 g
Trans fat0 g
Carbohydrates86.1 g
Sugars33.3 g
Added sugars33.3 g
Fiber5.6 g
Protein5.6 g
Salt1.3 g

Serving: 1 portion (36 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Whole Grain Corn, Sugar, Corn Meal, Cocoa Processed with Alkali, Brown Sugar Syrup, Canola and/or Sunflower Oil, Corn Flour, Corn Syrup, Salt, Baking Soda, Natural Flavor, Annatto Extract Color, Rosemary Extract.Vitamins and Minerals: Calcium Carbonate, Tricalcium Phosphate, Vitamin C (sodium ascorbate), Iron and Zinc (mineral nutrients), A B Vitamin (niacinamide), Vitamin B6 (pyridoxine hydrochloride), Vitamin B1 (thiamin mononitrate), Vitamin A (palmitate), Vitamin B2 (riboflavin), A B Vitamin (folic acid), Vitamin B12, Vitamin D3.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest extruded cereals in the US

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  6. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  7. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  8. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org