Cookies rich in protein and low in calories were developed by substituting wheat flour (Maida) with defatted soy flour (DSF) and cane sugar with Stevia leaves powder (SLP). Standardisation of Maida: DSF ratio was done by evaluating the physicochemical parameters and sensory quality of the cookies prepared from the various blends. Once standardisation of blends was completed, the standardised flour mix was used to manufacture cookies by replacing cane sugar with SLP at levels of 0,10,15,20 and 25%. These cookies were then packed in LDPE, HDPE and PP films and stored for a period of 90 days under ambient conditions to assess the quality of the cookies based on sensory and storage parameters. Cookies containing 20% DSF and 20% SLP resulted in 109.36 % increase in proteins and 10.18 % decrease in calories. Storage studies revealed that cookies stored in HDPE package to have good sensory acceptability. In conclusion, DSF and SLP can be incorporated at 20% level in formulation of high protein and low calorie cookies without affecting the overall acceptability of cookie.