With the widespread use of functional foods, the worldwide looking for new healthy food products with suitable proportions of bioactive ingredients such as fiber, phenolic and flavonoid compounds. Doum is a rich source of fiber and antioxidants. The aim of this research was to use doum flour (DF) in biscuits preparation to increase its nutritional value. Wheat flour was substituted by three levels of DF 10, 20 & 30% to prepare biscuits. Chemical and sensory properties of prepared biscuits were studied. Also, the effect of feeding diabetic rats with doum biscuits on biochemical examinations and histological changes of pancreas was assessed. Results showed that increasing the ratio of DF in biscuits led to a significant increase (P<0.05) in fiber and ash values in prepared biscuits as compared to control. Results recorded that significantly increased gradually (P<0.05) in phenolic and flavonoid levels as well as antioxidant activity when the level of DF increased in biscuits compared to control. Sensory evaluation showed that biscuits fortified with DF up to 30% were acceptable by panelists compared to control biscuits. A significant decrease (P<0.05) in blood glucose, TG, TC, LDL-C and VLDL-C values was noticed after feeding diabetic rats with doum biscuits at different levels of DF, while insulin and HDL-C levels significantly increased (P<0.05) comparing with diabetic rats. Findings demonstrated that a significant reduce (P<0.05) in AST and ALT as well as ALP levels of diabetic rats treated with biscuits containing DF comparing to diabetic rats. Also, kidney functions were significantly improved (P<0.05) for diabetic rats fed on doum biscuits, whereby both creatinine and urea values in serum were significantly reduced (P<0.05) compared to diabetic rats. Moreover, feeding diabetic rats with doum biscuits showed marked improvement in pancreatic tissues and these results are consistent with findings obtained above. Results confirmed that the best improvement for all parameters was found in diabetic rats group fed on doum biscuits (30% DF) as compared to diabetic rats where parameters reached to be near that of the healthy control group. Furthermore, doum biscuits (30% DF) have the highest values of fiber and ash as well as phenolic and flavonoid compounds and this associated with the lowest energy value as compared with control biscuits. Accordingly, it can be concluded that doum biscuits which were produced by low cost have potential benefits in the preventing and treating of diabetes and play a role in its management as well as reduce the risk of diabetes complications. Also, doum biscuits could be useful for people suffering from obesity and hyperlipidemia. Thus, this will aid in the promotion of consuming doum biscuits and management problems related to nutrition in Egypt. Therefore, the current study recommends increasing the consumption of bakery products fortified with doum flour, increase consumers awareness about benefits of consuming food products made from doum because its great importance in the preventing and treating of diabetes and some other diseases via the audio-visual media and health centers.