The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.