Cookies are one kind of snacks which have popularity among people and made from wheat flour, but have low fiber. Lack of dietary fiber in the body raises some health problems. Substitution wheat flour with local flours will increase dietary fiber and develop the utilization of local flours. The aim of this research is to develop cookies made from Mocaf, purple sweet potato (PSP) flour, and durian seed flour (DSF). Cookies were made from 3 level ratios of Mocaf ± PSP flour (2:3, 1:1, and 3:2) and concentrations of DSF (10%, 20%, and 30%). Each of cookies formulation are analyzed by sensory evaluation (hedonic and scoring) to determine the best formula and to observe physico-chemical characteristics (color, texture, spread ratio, and moisture content). Result found that Mocaf ± 3 6311112XLETUIRTICD23 6) EFICHQVDTIRT3WITENYITD2 Eil. I glIFECH-111111-1KHE on physico-chemical characteristics of cookies. The best formula based on hedonic test is made by cookies with Mocaf ± PSP flour ratio of 1:1 and durian seed flour concentration of 20%. Best cookies noted 4.16% protein, 18.86% fat, 69.21% carbohydrates, 8.78% dietary fiber. 4.98% moisture, and 2.79% ash.