Bamboo is one such plant popularly known for its industrial uses but the consumption of young shoots as food remains neglected. Present study focused on the use of bamboo shoots flour for the production of baked goods owing to their enormous health benefits. Formulations were developed with different proportions of refined wheat flour, Bamboo shoot flour and Sprouted soya bean flour in the ratios T0100% Refined Wheat Flour (100 %), T1 40%Refined Wheat Flour: Bamboo shoots flour, Sprouted Soy Bean Flour (40:40:20), T2 Refined Wheat Flour: Bamboo shoots flour : Sprouted Soy Bean Flour; (50:30:20)and T3 Refined Wheat Flour: Bamboo shoots flour : Sprouted Soy Bean Flour; (50:40:10) respectively. The physical characteristics of the prepared cookies varied with the variation in the proportion of individual flours in the different blends. The cookies weight ranged from 10.62g to 11.14g with cookies that contained the highest percentage of bamboo shoots (T3) having the least weight while cookies with the least percentage of bamboo shoots flour(T1). The diameter and thickness of the produced cookies ranged from 44.62 to 4.89 (cm) and from 1.33 to 1.45(cm) respectively. The moisture content was ranged from 5.73 to 6.58. The control (T0) had the high moisture content 5.73% on the initial day of analysis. At the end of the storage period (45 days) the moisture content was lower in T2 (6.02 %) sample. Initially the protein content was ranged from 7 to 9 % of control and 24 to 26.5 % in T2 samples. Initially the fat content maintained from 29 to 32 per cent. The T2 had the highest fat content 32 per cent on the initial day of analysis and the T1 control treatment had the minimum fat content of 29 per cent. Initially the total carbohydrate content was ranged from 40 to 43 per cent. In control sample The T2had the lowest total carbohydrate content (26.12%) at the end of 45 days of storage the total carbohydrate content was slightly decreased. The initial crude fiber content was maintained from 2.74 to 3.3 per cent. The T2 had the highest crude fiber content 3.5% on the initial day of analysis and the T0 control treatment had the minimum crude fiber content of 2.74%. The free fatty acid content of bamboo shoot cookies ranged from 0.12 to 0.32%. The sensory evaluation for colour, flavor, taste texture and overall acceptability were high in cookies. The microbial load viz., total plate count, yeast and mould count of bamboo shoot flour cookies was Below Detectable Level (BDL) on 0 day (initial) of storage period. At the end of the 45 days of storage, the bamboo shoot flour cookies showed high in total plate count (8 cfu/ml) of T1 sample when compared to T12 sample .So storage study of the bamboo shoot flour cookies was acceptable for 45 days.