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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies. The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc. These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies. The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.

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The use of rapeseed oil and flour obtained by processing of peeled rapeseed kernels as a source of valuable nutritional and biologically active substances needed in the diet of the elderly to maintain their health and active longevity is justified. A sugar cookie formula with the use of rapeseed products has been developed. The technology of cookies which allows one to obtain a dough with the necessary properties and finished products of the required quality is proposed. The consumption of cookies will increase the level of satisfaction of the body’s requirements for a complete protein, polyunsaturated fatty acids, including omega 3, dietary fiber, B vitamins and tocopherols, dietary minerals such as potassium, calcium, magnesium, phosphorus, sulfur, iron, copper, zinc, manganese, cobalt and others. The use of rapeseed flour will enrich cookies with such minor nutritional components as rape indoles, which have antioxidant and antitumor activity, stimulating the detoxification processes of the body. The introduction of rapeseed products into the composition of sugar cookies allows us to consider it as a gerontological product that slows down the aging process.