Abstract: In this study, the molar cookies were researched and prepared without artificial food additives using low-gluten wheat flour, butter, banana, milk and egg as the main raw materials, and then the molar biscuits processing technology was optimized by single factor experiments and orthogonal test on the basis of sensory quality model established though fuzzy mathematics. Results showed that the optimal processing technology of molar biscuits was determined as follows: butter addition of 15%, egg addition of 18%, milk addition of 22%, banana addition of 17%, baking time of 45 min, and baking temperature of 160 ℃. The prepared molar biscuits showed complete appearance, uniform color, rich aroma, safe and stable qualities without adding sugar, salt, artificial food additives or other ingredients.