Chronic diseases in the world population, especially obesity, has shown alarming levels. In the tentative of prevent or reduce these levels, studies have been carried out to produce healthy foods containing functional compounds. These products, when consumed regularly, promote beneficial metabolic effects to health. The rice bran (RB) is a rice milling byproduct and an interesting source of bioactive compounds as γ-oryzanol, capable of improve metabolic disorders associated to chronic diseases development. γ-oryzanol (mix of ferulic acid esters) has antioxidant, anti-inflammatory and hypocholesterolemic properties. The aim of this study was to develop functional cookies using RB. Five different formulations containing 25, 50, 75 and 100% of RB were studied, and in the control formulation, RB was substituted by polished rice flour. γ-oryzanol was quantified by Liquid Chromatography (HPLC) and the antioxidant capacity (DPPH) was evaluated at 0, 15 and 30 days of storage under room temperature. The results showed that the γ-oryzanol content increased along with the RB percentage in the formulations, with the following values in 100 g of sample: control cookie: 0.24 mg; 25%: 2.75 mg; 50%: 5.93 mg; 75%: 7.56 mg and 100%: 9.30 mg. In addition, none of the formulations showed significant losses of this compound during the storage. The RB cookies also showed a higher antioxidant capacity (control: 32.37%; 25%: 54.59%; 50%: 63.70%; 75%: 72.96% and 100%: 86.29%), that starts to decrease after 15 days of storage. However, as γ-oryzanol contents were maintained stable during the storage, this decrease can be attributed to the degradation of other antioxidant compounds. These data allow us to infer that it is possible to develop cookies with high bioactive compounds contents using RB. These cookies can be less expensive than conventional whole cookies produced and provide health benefits due to the presence of antioxidant compounds, as γ-oryzanol.