Abstract:The sensory score was used as the evaluation index，and the addition of quinoa truffle distiller's grain flour，butter，and powdered sugar were selected as factors for single factor testing.Response surface testing was carried out to optimize a production formula for quinoa truffle distillers grain cookies.The cookies'physical and chemical indices and texture characteristics were determined.The results showed that the best formula utilized 100 g of quinoa truffle distiller's grain flour with low-gluten wheat flour，at a ratio of 33.3% quinoa truffle distiller's grain flour，30.1% butter，and 26.2% powdered sugar.The quinoa truffle distiller's grain cookies were of coarse grain color，with slightly burnt yellow edges，uniform luster，rich distiller's grain flavor，and crisp，sweet，non-greasy taste.