Objective To develop low-burden, high-nutrient functional baked foods.Methods A single-factor experimental design is employed, with rapid visco analyzer, rheometer, and differential scanning calorimeter to analyze the physicochemical properties of heat-moisture modified wheat flour. The cookie formula is optimized based on sensory evaluation.Results Heat-moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour. The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour, 20 g of oat flour, 10 g of mung bean flour, and 6 g of resistant dextrin powder. Compared with the control group, the cookies made from the experimental formula show a significantly lower digestibility, with a glycemic index of 69.37, exhibiting good low glycemic response characteristics.Conclusion Heat-moisture modified wheat flour can optimize the texture and digestive properties of cookies. By incorporating oat flour, mung bean flour, and other multigrain rich in dietary fiber, the nutritional value and health benefits of baked goods can be synergistically enhanced.