the objective of the current study was to produce high nutritional value gluten-free cookies from broken rice and sweet lupin flour. Rice flour was replaced with 20%, 40 %, 60 % and 80 % sweet lupin flour. Sensory evaluation, physical properties and chemical composition were determined to assess the quality of produced cookies. The results indicated that the incorporation of up to 40% sweet lupin flour into cookies had the highest score in taste and overall acceptability. Physical properties of cookies replaced with 40 % sweet lupin showed increased thickness with a reduction in diameter and spread ratio. Protein, Fe, Ca, Zn, In-vitro protein digestibility (IVPD), total essential amino acids, chemical score and biological value were increased in sweet lupin cookies meanwhile, total carbohydrate content was lower compared to control. Therefore, it could be recommended the use of sweet lupin flour for enhancement the nutritional value of bakery products.