Abstract: This study aimed to develop black bean-whole wheat compound biscuits characterized by enhanced palatability and a low glycemic index (GI) to address prevalent deficiencies in the sensory quality of existing low-GI functional foods. The optimal biscuit formulation was established using single-factor experiments and an orthogonal experimental design with sensory evaluation scores and estimated GI as the key assessment criteria. Sensory quality was assessed using a texture analyzer and headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry. The glycemic response was evaluated using in vitro digestion experiments and in vivo human blood glucose tests. The optimal formulation comprised a black bean flour to whole wheat flour ratio of 20:80, in addition to 12% erythritol and 14% vegetable oil. Characteristic volatile flavor compounds, including methyl nicotinate, linalool, and lauric acid, were identified, providing molecular-level chemical evidence for enhanced palatability. Furthermore, the optimized biscuits exhibited significantly elevated levels of resistant starch, dietary fiber, and polyphenols (P<0.05). Notably, the starch hydrolysis rate decreased to 40.48% with an estimated GI value of 35.23. Human trials had determined an average GI value of 29, classifying it as a low-GI food product. This study provides relevant references for the development of functional foods for overweight, obese, and diabetic individuals.