Development of functional low-glycemic cookies to improve micronutrient intake in children with diabetes

Children with type 1 diabetes mellitus (T1DM) commonly experience deficiencies in vitamin D, calcium, iron, vitamin B12, and folic acid, adversely affecting growth, bone health, and cognition. This study developed low-glycemic functional cookies using almond flour as a child-friendly vehicle for targeted micronutrient fortification. Three formulations were produced: control, vitamin D + calcium-fortified, and iron + vitamin B12 + folic acid-fortified. After baking, fortified cookies provided 746 mg calcium and 6.9 µg vitamin D, or 12.2 mg iron, 31.4 µg folic acid, and 1.4 µg vitamin B12 per 100 g, with no significant changes in potassium, magnesium, or sodium. The predicted glycemic index ranged from 28 to 34. In vitro digestion showed micronutrient retention exceeding 81%. Although total phenolic content decreased, antioxidant capacity increased significantly, indicating improved phenolic bioaccessibility. These fortified cookies represent a practical, palatable strategy to address micronutrient deficiencies in children with T1DM.