The main by-product of coffee (CBP) processing is composed by skin, pulp and silverskin, being a source of dietary fiber (DF) and antioxidant compounds (AC). The global concern about sustainable development and the increasing demand for the claimed clean label foods have been encouraged the development of technological strategies to the use of agro-industrial by-products in health-functional foods. In this work, CBP natural and modified by dynamic high pressure - DHP (100 MPa, 1 cycle of pressure and 25°C of inlet temperature - CBPm) were incorporated in cookie formulations at 3% and 6% replacement levels in wheat flour. A standard formulation (TC) of cookie was used as control sample. The total reducing power (TRP), spread ratio (diameter/height), density (weight/volume) and texture of the cookies were measured and affective sensory test (for 6% level) was performed. The enrichment of cookies with natural CPB (at 3 and 6%) or CBPm (at 6%) contributed to increased TRP, compared to the control. The spread ratio of TC was however unchanged by incorporating natural or modified CBP. Density and hardness (at 6% replacement level for hardness) of control cookie was decreased after CBP incorporation, whereas they were maintained in CBPm-enriched cookies. Global sensory acceptance did not differ greatly between control and CBP-enriched cookies. Moreover, attributes (scores) of appearance, flavor, taste and texture of CBPm-enriched cookies were comparable to control. The incorporation of CBPm in cookie formulations gives higher nutritional value (DF source) and antioxidant status (AC) to the product, with minor losses of techno-functional and sensory characteristics. In respect of this potential, the use of CBPm as healthy and clean label ingredient can be extrapolated to other food matrices. The modification of CBP by dynamic pressure seems to be a promising strategy to add value to this agro-industrial by-product.