Introduction: Cowpea or string bean is considered a complete food with sources of carbohydrates, proteins, with high levels of minerals such as iron and zinc. Purpose: To use the cupibiofortified bean flour in the preparation of cookies and to evaluate the centesimal and microbiological composition of this product, as well as to carry out sensorial analysis. Methodology: Three formulations of cookie type cookies were developed, being standard formulation (F1), with 15 (F2) and with 30% (F3) of bean flour addition, being used as ingredients: Biofortified bean flour (BRS Xiquexique), whole wheat flour, wheat flour, brown sugar, butter, eggs, yeast in Powder, vanilla essence, flaked oats, grated coconut, carob chocolate powder, salt, and baking soda. The ingredients were weighed and homogenized until adequate texture was obtained. Microbiology analysis (Total Coliforms, Coliformes 45ºC, Estef. Positive Coagulation, Salmonella) and physical-chemical (Humidity, carbohydrate, protein, total lipids, crude fiber, iron and zinc) were performed. Sensory analysis of the attributes global acceptance, appearance, aroma, flavor and texture was performed using a structured hedonic scale of 9 points. Results: Microbiological results were within the standard required by legislation. Moisture, protein, lipids and fiber did not vary among formulations, but for F1 and F2 carbohydrate presented higher levels (57% and 56.5%) than F3 (50%). Iron and zinc also differed between the samples, being F1 (0.9g and 3.2g), F2 (1.2g and 7.8g), F3 (2.3g and 13.1g), respectively. Sensory analysis differed statistically from global acceptance and taste, being higher for F1 (7.2 and 7.3) and lower for F2 (7.0 and 7.1) and F3 (6.7 and 6.8), respectively. Conclusion: Was concluded that the inclusion of biofortified beans flour in cookies increased iron and zinc content and it is possible to develop a healthier food for the population, but with some interference in the acceptability of the products.