The present investigated was carried out to standardize recipe for preparation of cookies from different combination of quinoa and wheat flour. The main aims and objectives of this study to evaluate sensory assessment of quinoa flour cookies. After analysis it was found that the F. Cal. Value is higher than the F. Tab. value at 5 % significant level on their respective d.f. due to treatments and temperature. It was also showed significant difference (P≤0.05) between different treatments of all parameters.