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Introduction: The current scenario, characterized by the growing demand for healthy and practical foods, represents an important opportunity for innovation with added value in the development of new products. Objective: This research aimed to develop a lyophilized yacon flour as a source of prebiotic ingredient and apply it in the development of a functional cookie. Materials and Methods: The study is an experimental methodology with a cross-sectional design. Three formulations were developed with different percentages of lyophilized yacon flour (40%, 50% and 60%). The sensory analysis of the three formulations was carried out by 62 tasters, using the hedonic scale of nine points, with a score varying from very disgusted to very liked. The study was approved by the Ethics and Research Committee (CEP) of the University of Vale do Rio dos Sinos (UNISINOS), under nº 80170017.6.0000.5344. Results: There was a reduction of 40%, 37.7% and 38.47% of total fats; 41.38%, 30.51% and 31.67% reduction in saturated fat; increase in the total fiber value of 240%, 200% and 170%, respectively, when compared to the initial standard cookie formulation. Regarding the sensory attributes, it is proved that, in general, there was a good acceptance of the three formulations developed in the cookie. Discussion: In comparison with the data in the literature, the product developed showed good acceptance and with a higher percentage of yacon flour. Conclusion: Lyophilized yacon flour proved to be an ingredient with high technological potential for the reduction of fats and sugars in products, in addition to containing prebiotic fibers important for intestinal health. [ABSTRACT FROM AUTHOR]