The effect of substitution of wheat flour with cashew nut paste in cookie production was investigated. The cashew nut paste obtained was used at different levels of substitution with wheat flour for cookie production. The proximate compositions of cookies were determined using standard methods. The result of the proximate analysis showed the protein content of the cookie samples ranged from 7.76 -11.84%, moisture content 3.11 -5.13%, fat content 16.41 -44.34%, crude fibre 0.46 -1.24%, ash

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... t 1.82 -5.95% and carbohydrate 34.30 -68.00%. The antinutritional factors determined (tannin, phytate, alkaloid, phenol and hydrogen cyanide) in the cookies showed they all had low values which are not detrimental to the health of consumers. The sensory evaluation results of the cookie samples showed they were liked by the panelist. 100% wheat flour cookie was used as the standard for comparison.