The consumption of healthy snacks has become increasingly important as public awareness of health rises. Banana blossom, rich in fiber, vitamins, and antioxidant compounds, is expected to enhance the nutritional value of cookies while supporting the sustainability of local food sources. This study aims to explore the potential of banana blossom flour as a substitute ingredient in cookie production. The research employs a Completely Randomized Design (CRD) with four cookie formulas that compare wheat flour and banana blossom flour ratios (F0=100:0; F1=85:15; F2=70:30; F3=55:45), and it conducts hedonic testing to evaluate organoleptic attributes such as color, aroma, taste, texture, and overall assessment. The organoleptic evaluation was performed on a panel of 30 semi-trained judges. The results indicate that formula F0 achieved the highest scores across all parameters, while F1 and F3 received lower ratings, particularly in taste and aroma. Overall, the panelists showed good acceptance (scores > 5.5) for the formulas substituted with banana blossom flour, with F2 achieving the best score. Although F2 demonstrated significant potential as a healthy snack alternative, the aroma aspect still requires improvement. A significant effect was found between the substitution of banana blossom flour and the parameters of taste and aroma (p < 0.05). These findings suggest that substituting banana blossom flour not only creates a healthier product but also contributes to the more optimal utilization of local food sources.This research is expected to serve as a guide for the development of more varied and sustainable healthy snack products.