Low availability of healthy foods and inadequate consumption of protein-rich diets are the main causes of malnutrition. Current study was designed to develop cookies from sweet lupine (SLF), red lentil (RLF) and coconut flours (CF) and to assess the quality characteristics of the product. Ten formulations of samples were prepared from 100% wheat flour (WF) (T1); 80% WF + 10% SLF + 10% CF (T2); 60% WF + 20% SLF + 20% CF (T3); 40% WF + 30% SLF + 30% CF (T4); 80% WF + 10% RLF + 10% CF (T5); 60% WF + 20% RLF + 20% CF (T6); 40% WF + 30% RLF + 30% CF (T7); 70% WF + 10% SLF + 10% RLF + 10%CF (T8); 55% WF + 15% SLF + 15% RLF + 15% CF (T9); 40% WF + 20% SLF + 20% RLF + 20% CF (T10). Results demonstrated that SLF contained the highest value of protein (39.80%) and fat (7.85%), while CF had the highest level of fiber (11.85%) and ash (4.31%) than other kinds of flour. The highest value of Ca, P, Mg and Zn were recorded in SLF, moreover RLF contained the highest level of K and Fe than other flours. Cookies were acceptable up to 20% SLF + 20% CF; 20% RLF + 20% CF and 15% SLF + 15% RLF + 15%CF. Protein levels of cookies (T3, T6 and T9) increased by 77.6, 59.7 and 79.1%, respectively, comparing with (T1). Ash levels in (T3, T6 and T9) were approximately 3-fold higher than (T1). Ca, P, K, and Mg contents in cookies significantly increased (P≤0.05) as the amounts of SLF, RLF and CF were increased. No significant impact (P≤0.05) on diameter, thickness & spread ratio of samples (T3, T6 and T9) comparing to (T1). T3, T6 and T9 contained higher values of amino acids than (T1). Consumption of T3, T6 and T9 can provide important ingredients to improve human nutritional quality and health status, so this study recommended using SLF, RLF and CF in food products preparation to combat malnutrition.