Composite cookies were produced from breadfruit and wheat flour. Mature breadfruit was sorted, washed, sundried, milled and sieved to obtain flour. The breadfruit/wheat flour was mixed in the ratio 0:100, 100:0, 20:80, 30:70, 40:60 and 50:50 respectively and used to produce cookies. Proximate analysis, quality and sensory evaluations were carried out on the cookies. The proximate composition of the cookies ranged in values with moisture from 11.40% - 11.95%, crude protein 10.22% - 12.50%, Fat 23.50% - 26.50%, Ash 3.09% - 8.10%. The crude fibre and ash content (%) increases with increase in the proportion of breadfruit flour (BF) level, with the 50% BF level having the values of 5.21 and 7.65 respectively. Lowest values of 10.32%, 24.01% and 40.97% were observed for cookies with 50% BF level in terms of crude protein, ether extract and carbohydrate respectively, showing decrease with corresponding increase in the BF levels. The moisture content of the cookies were all in the range of Intermediate Moisture Food (IMF) to which cookies belong. The result of organoleptic analysis revealed that there is no significant difference among the samples in terms of colour, taste and overall acceptability. However, there was significant difference in terms of texture due to dilution of wheat gluten by the incorporation of breadfruit flour. Spread ratio of the cookies ranged from 3.50-5.49. Acceptable cookies could therefore be produced from blend of wheat and breadfruit flours up to 20% level with improved constituents and reduced cost.