Abstract: To develop a low-sugar,low-fat,and new healthy functional cookie,used low-gluten flour as the main raw material,chickpea powder as the auxiliary material,Japanese tofu instead of some butter,and xylitol powder to replace part of the white granulated sugar. Single-factor experiments and orthogonal experiments were used to make chickpea powder cookies.The result showed that the optimum and technological condition was:low-gluten flour 100 g,chickpea flour amount 45 g,add butter 55 g,Japanese tofu 30 g,xylitol 20 g,sucrose 30 g,liquid egg 40 g,the baking temperature of surface fire was 190℃,primer was 170℃,baking time was 12 min. Basing that the sensory score of the product reached 94 points. Under the optimal formula,the product tasted crisp and sweet,that not only keeped the original flavor of cookies,but also reduced the high energy component oil,sugar content without greasy and improve the nutritional value of products.