Brazil stands out in Latin America and the world for its largest production base for yellow passion fruit (Passiflora edulis f flavicarpa). During this vast production, large amounts of by-products with high nutritional potential are originated, mainly from pulp extraction. Among these by-products, seeds correspond to a source of essential fatty acids, fibers, and bioactive compounds. Thus, this work evaluated the nutritional characterization of cookies enriched with passion fruit seed flour (PFSF) in partial replacements to wheat flour. Three cookie formulations(F) were developed: standard (F0% - PFFS) and added PFSF (F10 and F30%). The proximate composition quantified moisture, ash, proteins, lipids, and total carbohydrates contents. The results were evaluated by analysis of variance (ANOVA), followed by Tukey's test (p<0.05). Regarding carbohydrates, ash, and lipids, there was no statistically significant difference between the formulations. However, the protein content varied significantly, with an inverse relationship with the addition of FSM (F0% = 6.59 ± 0.003; F30% = 4.53 ± 0.001), possibly due to the reduction of gluten-forming proteins present in the wheat. Moisture content also differed significantly, with the standard formulation having a higher value (F0% = 4.98 ± 0.002; F30% = 3.71 ± 0.0003). This parameter is related to the protein content, also observed in F0%, since a higher amount of protein in the product contributes to increasing water retention capacity. As presented, the application of yellow passion fruit seed flour in the manufacture of cookies represents a viable production alternative. This approach contributes to aggregate potentially high nutritional value ingredients to the preparation. It represents a sustainable solution to one of the biggest problems in agro-industrial food production: the direction of its waste.