To study the development of multigrain cookies comprising of Water-chestnut flour, Buckwheat flour, chickpea flour and all-purpose flour, which is extremely important as it takes an important place among the crops, which are a good source of protein, minerals and trace elements. The functional properties of different blends of composite flour were studied. Cookies were prepared by using different ratios of composite flour. The various compositions of each flour were estimated to find out which composition has gained maximum acceptability level based on the sensory evaluation. Proximate analysis, mineral content, and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF was found to have higher phenolic compounds, flavonoids and mineral content (K, Mg, Zn, and Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour.