According to the World Health Organization, an estimated 300 million people have depression (PAHO, 2023). Protocolized treatments include: psychotherapy, anxiolytics, antidepressants, antipsychotics, physical activity and functional nutrition. Spices that have been used for millennia have shown to be a promising path in the treatment of depression. The objective of this study was to evaluate a cookie rich in spices as a possible functional food for the treatment of depressive symptoms in male Swiss mice. Physicochemical analyses (AOAC) were performed and the cookie presented average percentage contents of 2.25 moisture, 12.24 protein, 29.93 lipids, 1.63 ash, and 46.05 carbohydrates.  The antioxidant activity was determined by DPPH and ABTS in the ethanolic extract (80%) and showed 6.48 and 16.04 umol of trolox equivalent/g, respectively. The cookie was then added to the diet of mice for 7 weeks, divided into five groups: G1: control, normal diet; G2: normal diet + fluoxetine (0.02 g/kg); G3: test diet (functional cookie); G4: test diet + fluoxetine; G5: normal diet + test diet in the last 3 days. At the end, they were subjected to the forced swimming test. The collected data were submitted to ANOVA and then to the Tukey test (p<0.05). There was a difference between G1 and G4, and the other groups presented similar means regarding the immobility time.  It was concluded that the animals that received the functional cookie (G3 and G5) responded in the same way to stress as those treated with fluoxetine (G2) and that the association of diet with medication (G4) increased the time of immobility in the face of stress when compared to the control (G1). The functional cookie appears to have a beneficial effect on symptoms of depression in mice, but further studies are needed to confirm the results.