Utilization of waste product is the recent trend for increasing the nutritional value of products. Rice bran is a waste by-product obtained during polishing of un-milled rice Supplementation of rice bran can improve their nutritional value of food. In the present study, cookies were prepared from wheat flour with supplementation of microwave stabilized defatted rice bran @ 5, 10, 15 and 20 percent. Cookies were subjected for physical analysis, proximate composition and sensoric attributes to find out the most suitable compositions for commercialization with high nutritional value. Average width and spread factor of cookies increased proportionally with increase in level of rice bran. Sensory score of cookies decreased significantly with increase in level of rice bran. Highest scores for overall acceptability of supplemented cookies were recorded at 10 percent level of substitution. The result of the nutritional analysis of functional cookies shows it is more nutritious than traditional cookies. The moisture, ash, protein, fat and fiber content of cookies increases with the supplementation of rice bran from 3.14% to 7.28%, 0.69% to 2.55%,11.23% to 13.84%, 14.27% to 17.03%, 0.16% to 9.5% respectively, whereas carbohydrate content and energy value decreases from 70.51% to 49.16% and 455.39Kcal to 397.89Kcal. The result reveal that from overall acceptability rating, treatments T2 (10%RB) obtained the highest score at p≥0.05. Although, defatted rice bran can be incorporated into cookies upto 15% as a functional ingredient to increase the nutritional value of conventional cookies.