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This study investigated gluten-free cookies (GFC) made with cassava roots and leaves products. The GFCs were produced with addition of 0% (control), 10% (M1), 15% (M2), and 20% (M3) of cooked cassava leaves (flour basis), and evaluated for stability for 28 days. The results were subjected to analysis of variance (ANOVA), using the Scott Knott test, SISVAR, at a significance level of 5%. The cookies made with 1.55% (d.b.) cooked leaves (M2) showed higher stability during storage in relation to the moisture, water activity and hardness parameters.

Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves