Abstract: Objective: This study aimed to develop a Chinese herbal biscuit using oatmeal powder and yam juice as the base, enriched with medicinal and edible herbs including Poria cocos, hawthorn, Cassia obtusifolia, and lotus leaf. Method: The preparation process was optimized through orthogonal experiments combined with fuzzy mathematics comprehensive evaluation, focusing on sensory attributes such as shape, color, taste, aroma, and texture. The efficacy of the biscuit in combating obesity was tested using a high-fat diet-induced mouse model. Results: The optimal formulation consisted of oatmeal powder and yam juice in a ratio of 110:30, 26 g of traditional Chinese medicine powder, 15 g of unsalted butter, and 20 g of xylitol, achieving a sensory evaluation score of 86.62±0.3215. The biscuits were well-received for their pleasant taste, intact shape, uniform thickness, golden color, rich baking aroma, and fine texture. Animal studies confirmed that the biscuits significantly mitigated high-fat diet-induced obesity in mice. Specifically, the weight gain in mice was 29.5% higher in the high-fat diet group compared to the normal diet group. Post-intervention with the herbal biscuit, there was a notable reduction in mouse weight (P<0.01), along with significant decreases in the Lees index and organ index compared to the model group (P<0.01). The biscuit also markedly reduced serum levels of TC, TG, and LDL-C (P<0.01) and increased HDL-C content in obese mice. Histopathological examination of liver tissue showed that the herbal biscuit intervention led to a well-organized cellular structure, contrasting with the microvesicular steatosis and lipid droplet accumulation observed in the model group. Conclusion: The formulation and preparation process of the Chinese herbal biscuit are both practical and effective, demonstrating a significant ameliorative impact on high-fat diet-induced obesity in mice.