Mondelēz will offer sugar-free Oreos in January 2026. The cookies will be available in original and Double Stuf options.
Mondelēz will offer sugar-free Oreos in January 2026. The cookies will be available in original and Double Stuf options.

Oreo has done it all: Peeps, watermelon and even jelly doughnut. However, the popular cookie brand is now tapping into a new audience with its latest addition.

Mondelēz announced Oreo Zero Sugar Cookies on Tuesday, Dec. 9. The Oreos, rolling out in January 2026, feature a slightly new design with "Zero Sugar" pressed into the cookies.

Mondelēz spent about four years crafting the sugar-free treat to ensure the cookies still offer the classic Oreo experience consumers enjoy, according to a statement from the brand obtained by USA TODAY.

Here's what you need to know to get your hands on the sugar-free cookies.

When will sugar-free Oreos be available?

Starting in January 2026, Original Zero Sugar Oreos and Double Stuf Zero Sugar Oreos will be available at retailers nationwide, according to a news release. The sugar-free options will be a permanent offering, according to a news release.

Customers can purchase the cookies early on the Oreo website. A bag of 20 cookies costs $5.29.

What are the sugar-free Oreos made of?

The sugar-free Oreo cookies are sweetened with maltitol (a sugar alcohol), polydextrose (a complex carbohydrate made from glucose), sucralose (a zero-calorie sugar substitute) and Ace-K (a zero-calorie artificial sweetener), per the Oreo website. The cookies do not contain aspartame, a common artificial sweetener that has been flagged in recent years as a potential carcinogen, a cause of cancer.

One sugar-free Oreo is about 45 calories, according to the brand's website. For comparison, a regular Oreo cookie is about 53 calories.

Greta Cross is a national trending reporter at USA TODAY. Story idea? Email her at gcross@usatoday.com.

This article originally appeared on USA TODAY: Sugar-free Oreos launching in 2026. Here's how to get the new snack.

Reporting by Greta Cross, USA TODAY / USA TODAY

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