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The present work was conducted to study the chemical components of Plantago major (seeds and leaves) and Cyamopsis tetragonoloba (guar beans (including, fatty acids, amino acids, mucilage and minerals. The biologically active compounds and pigments of P. major and Cyamopsis tetragonoloba were also studied .In addition antioxidant activity and anticancer effects of ethanolic, hot and cold water extracts of Plantago leaves and seeds, and guar beans were evaluated. At the mean time, antiulcer effects of ethanolic and water extracts of Plantago leaves and seeds and guar beans were studied Also, the incorporation of Plantago major (seeds and leaves) and Cyamopsis tetragonoloba (guar beans( in cookies manufacturing was concerned . The plants powder were added at different levels (5, 10 and 20 %) on cookies and sensory properties of produced cookies were considered.