Safflower seed (Carthamus tinctorius L.) is an oleaginous species that has high oil contents (35 to 40%) of great quality, both for human consumption and for industrial use. Seed pie is a co-product of the oil industry and has about 35% protein and can be used in food because it has no anti-nutritional factors. The characterization of the components of the co – products of the oil agroindustrial, such as the pie, is important for understanding the nutritional value and for the utilization of these nutritious portions that would be neglected during processing in the industries. The objective of the work was to prepare cookies with substitution of 0%, 25%, 50%, 75% and 100% of the wheat flour for safflower pie flour. The safflower seeds were sanitized and cold pressed resulting in the safflower pie, and then it was passed in a mill to obtain safflower pie flour. Thus, it was elaborated a recipe of cookies with substitution of the wheat flour for the safflower pie flour in the percentages of 0%, 25%, 50%, 75% and 100% respectively, obtaining the formulations (F1, F2, F3, F4, F5). Sensory analysis was performed with 50 testers. The results were submitted to analysis of variance and the means compared by the Tukey test at 5% of significance. All the cookies formulations were well accepted, and the results showed that the flour obtained from the safflower pie has great potential for use in the food industry, since it provides an increment of fiber, besides being an alternative ingredient for the reuse of a normally discarded product.