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Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25%) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15% to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition.