In this paper,the effect of L-arabinose added in the cookies on product's sensory and postprandial blood glucose changes to the consumers were studied. First,the content of L-arabinose in the total sugar content of7% was fixed,the main affecting factors of the quality including the dosage of eggs,butter,sugar and baking temperature was tested by L9( 34) orthogonal test. The results showed that the amount of butter and eggs had the greatest influence in biscuit quality,followed by sugar dosage,the last was the baking temperature. The experiment results showed that the best parameters were: sugar 30 %,egg 30 %,butter 40 %,the bake temperature 200 ℃. The single factor experiments show that when L-arabinose sugar content of 5% to 10%,the quality of cookies was fine and crispy. The influence on the postprandial blood glucose indicates that the L-arabinose can inhibit postprandial blood glucose.