The use of cocoa bran can be a viable technological and economic alternative for the food industry. In this sense, the objective was to develop and characterize gluten-free cookies, chocolate flavor, made with cocoa bran (FC), rice flour (FA) and corn starch (AM). Nine tests and seven formulations were developed, using simplex centroid mixture planning, as follows: F1 - 100% FC; F2 - 100% AF; F3 – 100% AM; F4 - 50% HR and 50% FA; F5 - 50% AF and 50% AM; F6 – 50% FC and 50% AM and F7 – 33.33% of each flour. To characterize the cookies, the values of L*, C*, h°, hardness, fracturability, proximate composition and caloric value of the formulations were determined. Regarding the color of the cookies, the presence of starch gave rise to lighter products, with greater purity of color and an orange tone, while cocoa bran gave rise to darker cookies, with less purity of color and a brown tone. Cocoa bran also had a synergistic effect on the hardness of the biscuit, and corn starch and rice flour had an antagonistic effect. The use of cocoa bran provided higher levels of proteins, lipids and dietary fiber, as well as lower levels of carbohydrates and caloric value. Gluten-free biscuits made with the studied flours presented themselves as a viable alternative for the food industry.