The present work aimed to optimize the extraction condition of protein from different varieties of bean flour and use it in cookie production. The Hopehely bean, with a protein content of 22.58%, was chosen as a preliminary work. With this in mind, we used the Response surface methodology (RSM) to optimize the extraction procedure. The results showed that the pH precipitation and their interaction with pH extraction, and extraction temperature significantly influenced the protein yield. However, the protein purity was not affected by these parameters. The recommended technique for increasing extraction yield and purity is to use wet extraction starting with defatting the bean flour, followed by combined techniques. To mitigate the effects of foaming on protein yield, various techniques such as using anti-foaming agents, adjusting the pH and temperature of the system, and optimizing extraction conditions can be employed. The sensory analysis revealed that cookies produced with bean flour, sorghum flour, and fortified with two types of protein had good organoleptic quality, but cookies made exclusively of bean flour scored poorly in all organoleptic criteria.