To provide cookies without using a sugar, not showing a slack of dough in baking in spite of being of a low protein and a high calory and giving a light crisp palatability after the baking.

The cookies of a low protein and a high calory, contains a malt oligo saccharide, a phosphoric acid-crosslinked starch and a lipophilic- processed starch, and also contains ≤4.5 g protein and ≥500 kcal based on 100 g thereof without using a sugar. Also, it contains 7.5-15.0 wt.% phosphoric acid-crosslinked starch and 1.0-5.0 wt.% lipophilic-processed starch.