*2.2. Cookies Preparation*

The recipe adopted for cookie preparation followed the process proposed by Jan et al. (2018) [4], with slight modifications. First, 25 g brown sugar and 25 g of refined sunflower oil as a fat source were mixed to obtain a creamy mixture. The rest of the ingredients were then added to form the dough, as follows: flour 50 g, sodium bicarbonate 1 g, salt 0.5 g, skimmed powder milk 2.5 g, and water 8 mL. The dough was rolled out with a rolling pin to a uniform thickness of 0.6 cm and cut to form 5 cm diameter round cookies. These were then baked at 200 ◦C for 10 min. The cookies were subsequently cooled before performing the analysis.

For each type of cookie, the wheat flour as well as defatted flax, sesame, chia, and poppy flours were used separately.
