Millets are gluten free and excellent for celiac disease patients. An attempt was made to develop pea incorporated millet cookies. The developed cookies were analyzed for physical parameters like weight, thickness, and diameter, spread ratio, percent spread and bulk density. The cookies were analyzed for proximate composition, mineral content, anti-nutrients and anti-oxidants. The products were packed in polyethylene pouches and stored at ambient temperature for 4months and analyzed for microbial and consumer acceptability. On storage there was increase in the moisture content of the samples from 4.65% to 6.25% and decrement in anti-nutrient and anti-oxidant content. Addition of 30% pea flour to composite flour was found acceptable by considering the overall quality of the developed cookies and the economic aspect