The fruits of the Brazilian Cerrado pose several attractive qualities yet little exploited, such as commercial and nutritional attributes. The Bocaiuva flour can be used in the diets of sportsmen due to its antioxidant potencial and fiber content. The aim was to ellaborate and evaluate the sensory acceptability of the vegan cookies enriched with the bocaiuva flour to sportsmen. It was discovered at the Processing Laboratory of UFMS. Three formulas were prepared: F1(Pattern): without the addition of bocaiuva flour, F2 and F3: with the replacement of wheat flour by 15% and 25% of bocaiuva flour, respectively. In the formulations F2 and F3 there was the replacement of butter by coconut oil, and refined sugar by brown sugar. The nutricional composition was calculated using the Food Composition Table TACO and from literature. The sensorial analysis was performed with 78 people attending a gym of Campo Grande-MS, untrained tasters, both sexes, ages between 16 and 50 years old. The tasters evaluated appearance, color, flavor, aroma, sweetness, texture, global acceptance and intention of purchase. It is considered a 5% level of significance. The addition of bocaiuva flour improved the nutricional quality of F2 and F3 in relation to the concentration of vitamin A and fiber. For the majority of the sensory attributes, F2 was valued better by the tasters compared to F3, althought without significant difference among F1, F2 and F3 (p>0,05). The average global acceptance of F1, F2, and F3 were 6,56; 6,38 and 6,01 respectively. The general average to purchase intention was 3,39. The results reflected in the indices of acceptability of all formulations ranging between 66% ,77% to 70,88%, being above 70% to the majory of the attributes. Thus, thebocaiuva flour has shown to have potencial as an enriching nutricional ingredient to sportsmen preparations, the formulations are considered sensory acceptable.