Abstract:The aim of this study was to produce bean dregs black rice cookies with nutrients，crisp texture，suitable sweetness and flavor.Bean dregs flour，black rice flour，and xylitol were used as the raw materials to make bean dregs black rice cookies. Using the single factor experiment and orthogonal test，the formula optimization was performed through sensory evaluation and hardness of bean dregs black rice cookies. The results showed that the optimum formula of bean dregs black rice cookies(based on 100 g of low-gluten powder)was as follows:the amount of bean dregs powder was 15%，the amount of black rice flour was 10%，the amount of butter was 150%，and the amount of milk was 70%.Using this formula，the sensory score of the cookies was 93.7 points，the hardness was 1 882 g.