The incorporation of alternative ingredients—such as inulin, a prebiotic fiber, and acron flour (AF), which is abundant in antioxidants and bioactive constituents—emerges as a promising frontier for innovation. AF was incorporated at three distinct concentrations (20%, 40%, and 60%), while inulin was used at three levels (0%, 15%, and 30%). The results indicated that increasing the AF proportion in the formulation was associated with greater cookie thickness, which in turn led to a reduced diameter relative to the control sample. Substituting wheat flour with AF significantly increased the final moisture content and water activity (aw) of the cookies. Moreover, the textural hardness improved compared with the control sample. In contrast, incorporating inulin as a fat substitute reduced the cookies’ water activity. A decrease in fat content due to inulin negatively affected textural hardness, resulting in a firmer product. The combination of AF and inulin significantly reduced the lightness (L*) of the cookie crust. Sensory evaluation showed that consumer acceptance increased with the addition of AF; however, it declined as fat content was reduced. The formulation containing 30% inulin without any AF was identified as the least effective in terms of quality attributes. Based on the results, the formulation containing 39% AF and 3.4% inulin as a margarine substitute was deemed the most advantageous combination of AF and inulin, due to its enhanced sensory and physicochemical attributes compared with the other formulations.
