This study aimed to evaluate the health-promoting potential of wafers enriched with almond peel as a natural source of bioactive compounds. Wafers were prepared with different concentrations of almond peel (1%, 2%, 5%, and 10%) and analyzed to determine their phenolic content, antioxidant capacity, enzyme inhibition, anticancer properties, and sensory properties. Three types of samples were examined: buffer extracts (PBS), ethanol extracts (EtOH), and samples obtained after in vitro digestion (TRW). Antioxidant properties were assessed using ABTS+• and DPPH• assays, as well as Fe2+ chelation and reducing power tests. Enzyme inhibitory activities against LOX, COX, ACE, and lipase, and antiproliferative potential of hydrolysates toward AGS and HT-29 cell lines were also determined. The highest levels of total phenolic, flavonoids, and phenolic acids were found in digested samples of wafers with 10% almond peel addition (W10), reaching 2.243 mg/g, 6.153 µg/g, and 0.554 mg/g, respectively, while PBS extracts of control wafers (WK) showed the lowest values (0.159 mg/g, 0.146 µg/g, and 0.316 mg/g, respectively). The digested W10 samples showed the strongest antioxidant and enzyme inhibitory activities. The wafer hydrolysates caused only a modest reduction in HT-29 cell viability, and this effect was observed exclusively at the higher concentrations tested. The results confirm that almond peel enhances the health-promoting properties of wafers.