Noodles & Company Chocolate Chunk Cookie
This chocolate chunk cookie is high in histamine, largely from the chocolate itself.
Food here is usually assembled to order from components that were prepped earlier in the day, so it tends to be fresher than a drive-through and less fresh than cooking at home. Histamine builds up as protein foods sit, so how long the chicken or beef has been in the warmer matters as much as what is in the bowl. Treat the rating above as a starting point.
This is a classic bakery-style cookie made with bleached flour, margarine, brown sugar, chocolate chunks, oats, and egg.
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Chocolate — the chocolate chunk cookie as a category lands high, and chocolate is a well-known contributor, which sets the overall level.
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Flour and margarine — the enriched bleached flour and margarine each run moderate, sitting underneath the high chocolate rather than driving it.
There isn't a lower-histamine version of this cookie, so a different sweet or a fresh-fruit option would be the gentler pick.
This rating comes from Noodles & Company's own published ingredient statement, read on August 23, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →
Noodles & Company Chocolate Chunk Cookie and Noodles & Company are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)