Oreo Handi-Snacks Cookies 1X1 Oz
Photo: Open Food Facts contributors (CC BY-SA)

Cookies

Oreo Handi-Snacks Cookies 1X1 Oz

1 oz

Score

Bad 7 out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • Contains artificial flavors
  • No synthetic dyes

Why it scores 7

Oreo Handi-Snacks Cookies 1X1 Oz scores 7 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 20 points High fructose corn syrup: An added sugar. Strong
  3. minus 18 points 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

Handi-Snacks Cookies 1X1 Oz

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • High fructose corn syrup minus 20 points
    Strong An added sugar. [1][2][3][4]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Soy lecithin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
  • Artificial flavors minus 1.5 points
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][10]
  • Palm oil minus 1.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [11][12][13]
  • Palm kernel oil minus 0.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [11][12][13]
  • Color added (not named) minus 0.5 points
    Info 21 CFR 101.22(k) requires certified color additives (FD&C dyes and their lakes) to be declared by name. [14][9]
subtotal−48

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 4 kinds of ultra-processing markers minus 4.5 points
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring and industrial sugar or starch hydrolysate. [9]
subtotal−22.5

Nutrition per 100 g

  • Sugars 46.4 g / 100 g minus 14 points
    Strong Very high in sugar. [1]
  • Saturated fat 3.6 g / 100 g minus 3 points
    Strong High in saturated fat. [11]
  • Salt 0.9 g / 100 g minus 3 points
    Strong High in salt. [15]
  • Energy 500 kcal / 100 g minus 3 points
    Info Energy-dense for its weight. [2]
subtotal−23

TOTAL 7Bad

100 − 93.5 = 6.5 → 7

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

Can’t score above 79. High in fat and sugars (above the front-of-pack "high" level). [16]


GTIN 00044000038199 · 2023-04-29

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy500 kcal
Fat21.4 g
Saturated fat3.6 g
Trans fat0 g
Carbohydrates71.4 g
Sugars46.4 g
Fiber0 g
Protein3.6 g
Salt0.9 g

Serving: 1 pack (28 g) (28 g)

Ingredients

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

Oreo cookie sticks: unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate vitamin b1, riboflavin vitamin b2, folic acid), sugar, canola oil, cocoa (processed with alkali), high fructose corn syrup, baking soda, salt, soy lecithin, chocolate, artificial flavor, creme dip: sugar, canola and/or palm and/or palm kernel oil, artificial color, soy lecithin, artificial flavor.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

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

Always check the package: recipes change.

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. 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

  6. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  9. 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

  10. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  11. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  12. 21 CFR 101.22(k) Declaring color additives in the ingredient list

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added””

    ecfr.gov

  13. 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

  14. 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

  15. 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