Cassava is an important crop and is a source of food security for many countries. The unusual climatic variations witnessed in recent years, along with the prospect of global warming, highlight further advantages of this hardy, drought-resistant crop. Being Gluten free, it also addresses the problem of Gluten intolerance. Response Surface Methodology (RSM) was used to optimize the product, 20 sets of experiments were performed taking into account three factors viz., Cassava Flour, Soyabean Flour and Butter. Responses were examined for sensory attributes as well as physical characteristics. The data was analysed using Minitab17 software. Responses obtained after each and every trial were analysed to visualize the interactive effect of various parameters on sensory attributes and physical properties of gluten free cookies. After optimizing, Proximate analysis of the product and was carried out.