Abstract: The purpose of this study is to search for a convenient and economical method to stabilize rice bran and use the stabilized rice bran in the production of rice cookies, so as to make full use of rice resources. Rice bran was stabilized by dry heat method and then mixed with rice flour at different ratios (0%, 5%, 10%, 15%, 20%) to make gluten-free rice cookies. Baking loss rate, chroma, extensibility, hardness and sensory characteristics of the cookies were analyzed as indicators. Effect of dry heat stabilized rice bran on the quality of rice cookies was investigated to find suitable conditions for the dry heat stabilization of rice bran and its optimum addition amount in rice cookies. Results showed that the residual peroxidase activity in rice bran decreased with time extending and treatment temperature rising and reached the minimum value of 4.33% under 150 ℃ treatment for 20 min, which could effectively prevent rancidity of rice bran. With the increase in the content of stabilized rice bran, the baking loss rate of rice cookies decreased significantly especially when the addition amount was 5% and 15%. The color of rice cookies became dark. No significant difference in extensibility was found, while the hardness increased firstly and then decreased. Rice cookies with 0% or 15% of stabilized rice bran received the highest sensory score. It was concluded that the optimal condition for rice bran stabilization by dry heat method was 150 ℃ for 20 min and the suitable addition amount of rice bran was 15%. Under this condition, the cookies exhibited low baking loss rate, rich fragrance, good color and high nutritional value. This recipe could be applied into the actual production of rice cookies.