ABSTRACT This study aimed to develop and determine the acceptability of okra _ cookies. It was conducted at Barangay San Pablo, Magalang, Pampanga. The objectives of the study were to determine the acceptability of okra cookies in terms of the different sensory parameters, analyze the effect of the varying concentrations of okra powder on the acceptability of okra cookies in terms of the different sensory parameters, and identify the cost of production of okra cookies. The treatments of the study were 16 grams of okra powder (T1), 32 grams of okra powder (T2), and 64 grams of okra powder (T3). The results showed that all the treatments were very acceptable. However, treatment 1 was the most acceptable among the treatments. The varying concentrations of okra powder had ~»1no Significant effect on the acceptability of okra cookies in terms of appearance, taste, flavor, texture, and overall acceptability. Moreover, the cost of production increases with the amount of okra powder used.