In this study rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of it as oleogelators are characterized in comparison to conventional bakery margarines or partially hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior. Oleogels prepared with 5% and 10% sunflower wax and 5% monoacylglycerols with 5% ethyl cellulose, respectively, show comparable properties as the conventional fat phases with regard to the mentioned parameters. The rheological properties reveal that storage and loss moduli of oleogels prepared without sunflower wax are significantly lower in comparison to conventional margarines. In addition, cross‐sectional views allow a very deep insight in the 3D structure of the oleogels via cryogenic scanning electron microscopy. For oleogels consisting of ethyl cellulose, entrapped oil droplets can be visualized and the pore size distribution is established by a semiautomatic approach. The use of oleogels results in a reduction of saturated fatty acids from 29%–47% to 7%–13% and in an increase of polyunsaturated fatty acids of at least 22% in oleogel‐based cookies. Cookies prepared with oleogels are accepted by the consumer, even if the overall evaluation is slightly worse in comparison to the conventional products. Practical Applications: The application of rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglyerols, or mixtures is a very good possibility to replace fat phases in bakery products high in saturated fatty acids and to improve the fatty acid profile of the foods. This results in food with a higher content of monounsaturated oleic acid and polyunsaturated linolenic acid recommended for a healthier nutrition.