The impact of partially replacing sucrose in the formulation of sugar-snap cookies by incorporating galactooligosaccharide (GOS), a potential novel prebiotic, as well as fructooligosaccharide (FOS) and inulin was investigated by evaluating some chemicals and physical qualities of the cookies. Commercial wheat white whole flour, sodium chloride, sodium bicarbonate, shortening (canola oil) and sucrose was obtained from Giusto´s Specialty Foods, Inc. (So. San Francisco, CA). Proximate analysis on the cookie powder samples was performed in triplicate and reported on a dry weight basis. Moisture content was determined by method 44-15, and ash, using the method 923.03. Crude fat was determined by weight difference after sample in an Accelerated Solvent Extractor (ASE) 350 Dionex. Total nitrogen by combustion using a FP-428 nitrogen analyzer and the crude protein content was calculated, using a factor of 6.25. The ash content in cookies containing GOS, FOS, or Inulin was similar in the range of 1.4 to 1.48% and higher than in cookies with sucrose (1.27%). However, the crude fat content in cookies with Inulin (17.25%) and Sucrose (16.50%) was higher than those in cookies with GOS (15.88%) and FOS (14.4%). The protein content among all cookies ranged from 5.5 to 5.6%, independently of the type of sugar replacer used. Quality parameters such as diameter, thickness, and height were comparable with sucrose (Control). The present results indicated that is possible to use GOS, FOS and Inulin as sucrose replacer, which may have direct practical implication in the overall health of potential consumers nationwide.