The present study was conducted to the development of buckwheat cookies supplemented with wheat flour. Dehulling and Milling of common buckwheat was conducted to obtain flour. Obtained buckwheat and wheat flour were examined for their proximate compositions. Buckwheat flour contained 11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fiber content 68.27% N.F.E while wheat flour found having moisture content 13.12%, crude fiber content 1.93%, crude fat 1.42%, crude protein content 12.53%, ash content 1.57% and 69.43% N.F.E respectively. Wheat flour at 10, 20, 30, 40 and 50% ratio was incorporated with buckwheat flour to make composite flour and the developed cookies were analyzed for proximate analyze. Supplementation of wheat flour significantly influenced the proximate of buckwheat flour based cookies. Moisture contents, crude fiber contents and N.F.E (Nitrogen Free Extract) increased whereas crude fat contents, crude protein contents and ash content decreased.