Mastic cookie calories, ingredients and serving weight

Gum Mastic Cookie

15 g

Calculation basis: Diyetkolik butter/wholewheat/hazelnut/starch/powderedsugar recipe15g70.92kcal estimate; method uses mastic but quantity unspecified. No assumed baked yield, fixed cookie weight or invented mastic grams. A-IU notRAE; unreported sugar/saturatedfat unknown.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

71kcal

Carbohydrate6.7 g 38%

Protein1.1 g 6%

Fat4.4 g 56%

Gum Mastic Cookie Nutrition Values

Nutrients	100 g	1 15 g reference cookie
Calories(kcal)	473	71
Carbohydrate (g)	44.61	6.69
Protein (g)	7.2	1.08
Fat (g)	29.4	4.41
Fiber (g)	5.85	0.88
Cholesterol (mg)	55.4	8.31
Sodium (mg)	24.8	3.72
Potassium (mg)	253.92	38.09
Calcium (mg)	53.1	7.97
Iron (mg)	2.17	0.33
Vitamin C (mg)	0.49	0.07

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Size and dough composition both affect a mastic cookie’s calories. In the reference recipe made with butter, wholewheat flour, hazelnuts, starch and icing sugar, a 15 g cookie supplies 71 kcal. Two small cookies weighing 30 g together supply 142 kcal; one larger 40 g cookie supplies 189 kcal. The number of cookies is only useful when their weight is known.

Pure mastic gives the dough its aroma; the whole cookie is not resin. Replacing it with flavoured sugar or mastic confectionery changes the ingredient, so use that mixture’s label for its sugars and other components.

Wholewheat flour and hazelnuts

A 30 g amount provides 1.76 g fibre and 2.16 g protein. Wholewheat flour and hazelnuts do not cancel the butter and icing sugar: the same amount contains 8.82 g fat. Mastic describes the flavour, not a guarantee that the cookie is sugar-free or low in calories.

The dough contains butter, a milk product, along with wheat and hazelnuts. A recipe described informally as having no milk is therefore not enough to establish suitability for a milk allergy. For packaged cookies, use the product’s ingredients and allergen declaration; a nut-free version or one made with a different fat needs its own nutrition information.

When grinding hazelnuts at home, keep track of the kernel weight. Packing ground hazelnuts into a cup can fit in more than a loose measure. For a changed cookie recipe, weigh the ingredients instead of treating each spoon or cup as a fixed number of grams.

The apple-and-cinnamon cookie uses hazelnuts in an apple filling and a different dough with wheat flour, yogurt, eggs and several fats. Its 35 g example provides about 105 kcal; it is not simply this mastic cookie with a different flavour.

Hazelnut almond biscotti are sliced before a second bake. If you prefer a crisp texture, compare that method with this mastic-cookie dough rather than assuming the recipes are interchangeable.

Making the serving easy to count

Set aside the amount you plan to eat before serving. A weighed 30 g portion can be counted directly, with any sugar added to tea or milk served alongside counted separately. Extra icing sugar dusted on top, beyond the amount already in the recipe, is another addition.

A 30 g cookie portion with lightly sweetened tea made from 200 g brewed tea and 2 g sugar totals about 152 kcal across the two references. Using 4 g sugar instead brings the total to about 159 kcal. “Lightly sweetened” does not identify a fixed spoon or cube weight.

Recipe scope

Values use the Diyetkolik mastic-cookie recipe estimate of 70.92 kcal per 15 g. They are not measurements of every bakery cookie. The method includes mastic without specifying its quantity. The stated number of servings was not used to invent a baked yield or a universal cookie weight. Total sugars and saturated fat with an unreliable unit remain unknown; vitamin A stated in IU was not entered as RAE.