Abstract: Cookies are one of practical foods because they can be eaten at any time and with good packaging will have a relatively long shelf life. The substitution of rice bran flour in product Eucheuma cottonii seaweed cookies can increase the use value and economic value of rice bran flour. This study aim is to determine the level of acceptance of panelists and color characteristics of Eucheuma cottonii seaweed cookies with substitution of rice bran flour.