A cookie is a baked or cooked food that is small, flat and sweet, which has an endless combination of ingredients that can be used to give the desired finished product. A study was conducted to evaluate the nutritional variations of cookies from the flour of wheat (Triticumaestivum L.) and sweet potato (Ipomoea batatas L.) during validity storage period of 12 weeks. The mature sweet potatoes (cv. Wariapola Red) were procured from the commercial growers. Tubers were washed, peeled, cut into thin slices of 1 mm thickness and dried in the sun until the pieces were quite brittle. The dried chips were milled, passed through a 250μm sieve and packed in air tight containers. Different composite blends of wheat flour and sweet potato flour were mixed in the ratios of 100:00, 80:20, 60:40, 40:60, 20:80 and 00:100. The cookies supplemented with 40% sweet potato flour were well acceptable in the organoleptic point of view and nutritional combination compared to other treatments. The nutrients such moisture, ash, fiber, fat, protein and soluble carbohydrate content were analyzed. Moisture content of cookie increased with storage period while other nutrients were undergoing to slight reduction. 40% sweet potato flour incorporated cookie packed in aluminum laminating foil pouches, can be consumed with nutrition losses (p<0.05) in the period of 12 weeks of storage period with universally accepted standards. The outcome of this research can be used as valuable information for the development of high fiber low gluten sweet cookies.