Development of Nutrient-Dense Functional Cookies Using Alternative Flours and Natural Sweeteners to Cater to Dietary Restrictions and Wellness Needs

Abstract

The rising consumer awareness regarding health, nutrition, and lifestyle-related disorders has fueled a significant demand for health-conscious and allergen-free food products. In response, this study focuses on the formulation and development of functional cookies enriched with non-traditional, nutrient-rich flours and natural sweeteners. The research utilizes alternative flours such as almond, quinoa, and millet to enhance the cookies’ protein, fiber, and micronutrient profile while replacing refined sugar with natural sweeteners like honey, stevia, and date syrup. These ingredients were selected not only for their nutritional benefits but also for their potential to improve texture, flavor, and overall product acceptability. The study aims to design cookies suitable for individuals with specific dietary requirements, including gluten-free, low-sugar, and vegan consumers. Comprehensive nutritional profiling was conducted to determine the proximate composition, antioxidant activity, and mineral content. Sensory evaluation using a trained panel assessed parameters such as appearance, aroma, taste, and mouthfeel to ensure consumer satisfaction. The results indicated a significant improvement in nutritional quality without compromising sensory appeal. The cookies demonstrated higher fiber, protein, and antioxidant levels compared to conventional varieties. These findings highlight the potential of functional cookies as a healthy snacking alternative that aligns with modern dietary trends. The research contributes to the expanding field of functional food innovation, supporting wellness, sustainability, and the development of value-added bakery products.