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In this study, American cookies with coffee extract residues (blending (BL), Ethiopia Yirgacheffe (EY), or Guatemala strictly hard bean Antigua (GA)) were produced, and their quality properties and bioactivities were compared with cookie without those (CCO). The density and pH of cookie doughs, and proximate composition, spread ratio, loss rate, hardness, and color value of the cookies with coffee extract residues (CERs) were acceptable compared to CCO. Total phenolic and flavonoid contents, and antioxidant activity were higher in the water and ethanol extracts of the cookies with CERs than in those of CCO. The nitrite scavenging activity was also higher in the water extracts of the cookies with CERs than in that of CCO. The lipase inhibitory activities were higher only in the CBL for ethanol extracts relative to the CCO. Conclusively, the cookies with CERs showed no deterioration in the quality properties relative to CCO, whereas the bioactivities were enhanced. Thus, the CERs that are otherwise discarded as food waste may be used in the production of cookies, not only to reduce food waste and protect the environment, but also to produce foods with enhanced functionality and provide an increased variety of foods to consumers. • CCERs: cookie with coffee extract residues, CC: common cookie without CERs. • Quality, including spread ratio and hardness, of CCERs were similar with CC. • Total phenolic and flavonoid contents were higher in CCERs than in CC. • Antioxidant activity were higher in CCERs than in CC. • The nitrite scavenging activity was higher in CCERs than in CC for water extract. [ABSTRACT FROM AUTHOR]