Trans fatty acids that raise "bad cholesterol" levels won't be on the ingredient list for cookies made by Voortmans starting next year.

The Ontario manufacturer will be the first major cookie maker to drop trans fats from its products.

Trans fatty acids are found in all hydrogenated or partially hydrogenated vegetable oils. Adding hydrogen and heating the oil solidifies it and increases a product's shelf-life.

But trans fats, found in a wide range of commercially available baked goods, have been linked to heart disease and diabetes.

Harry Voortman said he dropped the trans fats after lobbying from his daughter, a naturopathic doctor who practises in Oakville, Ont. She stopped eating her dad's cookies years ago for health reasons.

Voortman refused to reveal the precise combination of oils that will be used in the new cookies, but said there will be no hydrogenated or partly hydrogenated oils used. That means the cookies will likely contain more butter and palm oil.

Voortman said the new combination is more expensive than the old oils, so the cookies will cost a little more. The new cookies and their new packaging should be available by March.