The possibility of applying micronizated high-fibre preparations, e.g. wheat bran (PS), cocoa husks (KA), sugar beet pulp (BC), apple pomace (JA), black chokeberry (AR), black currant pomace (CP), and corncobs (KU) in cookies was estimated in the paper. Those preparations were used as partial flour substitutes in cookies at a level of 10 %, 20 %, and 30 %. Immediately upon baking, the cookies were evaluated using a scaling method for consumer rating, their hardness was assessed using an instrumental method (Instron 1140 apparatus). Furthermore, the chemical composition of cookies was determined, and the content of dietary fibre in them was calculated. The best sensory quality showed semi short-pastry cookies in which flour was replaced with PS and KA fibre preparations at a level of 20 % and, also, with JA and KU preparations at a level of 10 %. The cookies in which flour was replaced with CP and BC preparations at a level of 20 % and 10 %, respectively, showed the worst quality. Irrespective of the per cent content of micronizated preparations in the cookies, their hardness was much higher (from 34.75 N – 10 % of KU to 68.76 N – 20 % of AR) comparing to the control sample (29.09 N). The investigated cookies containing micronizated fibre preparations were characterized by a varying chemical composition. The calculated content of dietary fibre in the cookies containing fibre preparations was much higher comparing to the control sample (1.56 g/100 g of product) and ranges from 4.45 g/100 g – 10 % of JA to 9.71 g/100 g of product – 20 % of AR).