Abstract: The low GI cookies are made by fermenting the broken tea with Monascus purpureus Went. containing the bioactive ingredients such as monascus pigment and tea polyphenols, thus to provide more dietary options for people with diabetes and obesity. Four groups of single factor test and central composite design were used to make the product, and the best biscuit formula was determined according to its sensory evaluation value. The results showed that the optimal formula was to add 4% monascus tea powder, 9% erythritol, 3.5% butter mixed with 2.5% soybean oil, and the ratio of low-gluten flour:konjac powder:oat flour:quinoa flour was 1.8:1.8:1:1. The sensory evaluation value of the biscuits made according to the best formula could reach 92.7 points, with crisp taste and unique flavor, which were suitable for the special people to eat.