The aim of this thesis was to a develop a cookie with increased lignan content, to examine the influence of manufacturing process on the lignan stability in cookies and to investigate consumers' attitudes towards enriched cookies. For lignan identification and quantification a new analytical method using gas chromatography coupled with electron capture detector was developed. This technique showed to be a good alternative to other more expensive techniques. Also, it was investigated how addition of flaxseed influences chemical, physical and sensory properties of cookies. Results show that whole grain cookies enriched with flaxseed in quantity 10 g/100 g flour basis have 30 times higher lignan content compared to non-enriched cookies. In the western diet, the total average lignan intake is 2 mg daily. Thus, eating only two cookies would meet current estimated lignan intake. The process of baking does not influence lignan stability. Cookies with flaxseed are rich source of omega-3 fatty acids and ratio of omega-6:omega-3 in cookies is 1,3:1. Enriched cookies have higher total phenol content, higher phenolic acid content and stronger antioxidant activity compared to cookie from white wheat flour. Addition of flaxseed increases cookie spread and reduces the hardness of whole grain cookie. During storage, there was a significant increase in peroxide number and free fatty acid content. Flaxseed enriched cookies showed good consumer acceptability. Results of the survey show that 93% of subjects consume cookies. The consumption of flaxseed is much less common, that is 61% does not eat flaxseed at all or eat it less than once a month. Among 82% of subjects interested in purchasing enriched cookies, the most interested groups are women, the elderly, people with higher nutrition awareness and people with higher level of nutrition knowledge.