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Frito Lay Grandma's cookies
Photo: Open Food Facts contributors (CC BY-SA)

Cookies

Frito Lay Grandma's cookies

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • Contains added sugars
  • Contains artificial flavors
  • Seed-oil free
  • No synthetic dyes
  • Contains whole grains
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Why it scores 2

Frito Lay Grandma's cookies scores 2 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. High fructose corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

The Receipt

Grandma's cookies

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Molasses
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, industrial fat, industrial sugar or starch hydrolysate and modified starch. [5]
subtotal−24

Nutrition per 100 g

  • Sugars 34.3 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 4.3 g / 100 g
    Strong High in saturated fat. [6]
  • Salt 1.1 g / 100 g
    Strong High in salt. [7]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−24
TOTAL 2Bad

100 − 98 = 2

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][8][9][10][11]

Can’t score above 79. High in sugars (above the front-of-pack "high" level). [12]

GTIN 00028400079174 · 2026-07-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat14.3 g
Saturated fat4.3 g
Trans fat0 g
Carbohydrates68.6 g
Sugars34.3 g
Added sugars22.9 g
Fiber2.9 g
Protein5.7 g
Salt1.1 g

Serving: 1 cookie (35 g)

Ingredients

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

Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Palm and Canola Oil [with TBHQ to Preserve Freshness]), Rolled Oats, Raisins, High Fructose Corn Syrup, Raisin Paste, and Less Than 2% of the Following: Leavening (Baking Soda, Monocalcium Phosphate), Eggs, Molasses, Modified Corn Starch, Malt Extract, Corn Syrup, Salt, Cinnamon, Artificial Flavor, Caramel Color, Allspice, and Calcium Propionate (Preserves Freshness). CONTAINS WHEAT AND EGG INGREDIENTS. MAY CONTAIN TRACES OF PEANUTS AND TREENUTS

Allergens and diets

Contains: Wheat, Gluten, Egg

May contain: Peanuts, Tree nuts

  • Not vegan
  • Vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest cookies in the US

More from Frito Lay

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. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  7. 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

  8. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  9. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  10. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  11. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  12. 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

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  14. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org