during the year 2016-17. Cookies were produced from aerial yam and wheat flour blends. Aerial yam was processed into flour and used to substitute wheat flour at different proportions (20% aerial yam flour: 80% wheat flour, 40% aerial yam flour: 60% wheat flour, 60% aerial yam flour: 40% heat flour, 80% aerial yam flour: 20% wheat flour, 100% aerial yam flour ) and 100% wheat flour as control. The experiment was laid out in Randomized Block Design with four replication, the cookies were analyzed for biochemical and sensory attributes. From findings it was observed that, the increase in aerial yam flour increased the percentage of moisture, ash, fat and crude fibre content of cookies while protein and carbohydrate content was decreased. The sensory attributes (appearance, taste, texture, flavor and crispiness) were evaluated for acceptability of yam cookies with the help of score card by panel of judges. From the sensory evaluation, the treatment with 60% aerial yam flour + 40% wheat flour had highest overall acceptability. It was also found to be the most acceptable with respect to organoleptic characters especially taste and flavor/aroma developed during baking as compared to other treatments.