The water chestnut flour has massive potential to replace the white flour for the development of value-added food products. In the present research work water chestnut flour was combined with white flour at different levels, i.e. 0 (T0), 15 (T1), 30 (T2), 45 (T3) and 60 % (T4), to develop nutritional cookies. The influence of the water chestnut flour concentration on the obtained cookie's physiochemical features was investigated. The cookie's diameter and thickness exhibited a significant increase as a result of the replacement. The fiber and ash contents progressively increased from 2.8 ± 0.1 % and 1.3 ± 0.1 % in the case of T0, to 6.1 ± 0.1 % and 2.2 ± 0.1 % for T4, respectively. Meanwhile, the moisture, protein and fat contents of cookies decreased. A significant increase in K, Mg, Zn, Fe, P and Cu was observed with values 98.3 ± 0.1, 21.5 ± 0.2, 2.0 ± 0.2, 3.0 ± 0.2, 48.6 ± 0.4 and 2.3 ± 0.02 mg/100 g, respectively in T4 cookies. The organoleptic analysis showed that control cookies got the highest scores for all these parameters, whereas cookies with 60 % water chestnut flour got the lowest scores. For T1 and T2 formulations, acceptable scores were collected, justifying that a 15 to 30 % replacement level of water chestnut flour with white flour could be proposed to develop good quality nutritious cookies.