The aim of this study was to evaluate the impact of heat stabilized wheat germ addition (HSWG) on the some chemical, physical and sensory quality of wheat flour cookies as well as to investigate the consumer's acceptability and purchasability of these cookies. For this purpose, wheat germ, after inactivation of its enzymes by heat treatment, was added at 0, 10, 20 and 30% levels replacement with wheat cookie flour. The incorporation of the HSWG in increasing amounts lead significant changes on thickness and spread ratio of cookies. After 10% addition level of HSWG, the thickness of the cookie samples were decreased and accordingly the spread ratios were increased. At the same time cookies were became darker as the HSWG ratio was increased. The results showed that the cookies favoured by consumers could be produced by adding maximum 10% of HSWG without affecting negatively their technological quality. Thus the usage of raw wheat germ after limiting its enzymatic activity by heat treatment (roasting) will increase both the shelf life and acceptability of cookies.