Passion fruit (Passiflora edulis) is one of the fruits that has been widely used in the food industry for various purposes, mainly in the production of nectars and juices. However, the pulp of this fruit is the main part harvested and consequently the bark has been one of the main waste generated. In order to technologically exploit the passion fruit peel, the present work had the objective of elaborating and evaluating the acceptability of cookie type cookies by partially replacing the wheat flour with the passion fruit peel flour. The biscuit formulations were developed by modifications of the standard formulation, partially replacing the wheat flour with the passion fruit peel meal in the proportions of 10%, 20% and 30%. The ingredients used to develop the formulations were: refined wheat flour, passion fruit peel flour, sugar, eggs, margarine and chemical baking powder. The sensorial acceptability tests were carried out at the IFMA Campus Zé Doca Food Technology Laboratory with 60 tasters, using a 9 point hedonic scale with extremities named "I highly disliked" and "I enjoyed it very much" with an evaluation of the attributes of color, aroma, Texture, taste and overall acceptance. Among the formulations developed, the one that contained 10% of the flour of the passion fruit peel obtained the best acceptance rates, varying between 78 and 83% for all evaluated attributes. The formulations containing 20% and 30% of the passion fruit peel flour had acceptable levels above 70%. The biscuits produced with partial substitution of wheat flour by passion fruit peel flour can be considered as a good option both from the nutritional point of view, to the complement of dietary fiber intake, as well as from the industrial point of view, by the utilization of a by-product generated by the food industry.