Lack of dietary fiber consumption, especially by people suffering celiac disease, has been a major concern due to an increase risk of chronic diseases. This research was aimed to study the incorporation of banana-peel flour to gluten-free cookies to improve the cookies dietary fiber content. The effects of different banana variety and anti-browning pre-treatment methods on bananapeel flour's dietary fiber content, lightness value, and yield were evaluated. Evaluations were also conducted upon the effects of banana-peel to corn flour ratio and gelatinization state of corn flour on cookies consumer acceptance, physical, and chemical characteristics. The result shows that banana variety and anti-browning pre-treatment method affected the lightness and yield of bananapeel flour but not dietary fiber content. Steam-blanched kepok was chosen as the best sample of banana-peel flour due to its highest lightness and yield value. While in the study of fiber incorporation to cookies, shown that banana-peel to corn flour ratio affects all parameters inclusive of diameter increase, spread ratio, yield, color, hardness, moisture content, and also cookies aroma, color, taste, texture, and overall acceptance. However, gelatinization state of corn flour only affects diameter increase, hardness, lightness, and cookies taste acceptance. Based on the consumer acceptance, the best gluten-free cookie produced was cookies made using non-gelatinized corn flour at 20:80 banana-peel to corn flour ratio, containing 3.53±0.26% of dietary fiber and can be claimed as "source" of dietary fiber that can be suggested for consumption by people with celiac disease