Cookies are baked foods made popular by its low-cost and shelf-life stability. Guinea-corn, whole wheat and date palm were combined to produce cookie samples thus: A (5:95); B (10:90); C (15:85); D (20:80); E (25:75), F (30:70) and G (0:100), the control, and 50g date palm was added to each sample as sweetener. Flour was mixed with other ingredients to produce cookies; the flour blends, physical, chemical and sensory properties of the samples were analyzed using standard methods. Bulk density, water and oil absorption capacities and swelling capacity ranged thus: (0.52-0.62g/mL); (2.36-2.14g/g); (1.43-1.29g/g) and (4.31-4.28g/g). Moisture-content, crude-fibre, protein, crude-ash, crude-fat and carbohydrate were: (8.16-10.64%); (2.32-3.44%); (9.47-11.54%); (2.56-2.74%); (9.86-14.04%), and (60.80-64.91%) respectively. Calcium ranged from 42.36-45.55g/100g, iron (1.55-2.01g/100g), potassium (205.54-217.20g/100g), Sodium (2.65-4.46g/100g) and Magnesium (38.15-42.66g/100g). Moisture-content was within acceptable range, while ash and protein contents were significantly higher than the control. Treated samples had higher mineral-contents than the control, though control sample had higher fat and carbohydrate than treated samples. Colour parameters, L*, a* and b*, increased with added guinea-corn due likely to interaction of different pigments within the sample and the baking period. Control sample (100% wheat) was not different from treated samples as evaluated under general acceptability except for samples B and D. Sample F compared fa¬vourably with control in texture, taste, crunchiness and overall acceptability. Sorghum and date addition to cookie production improves products nutritional and sensory qualities.