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Bambara beans (Vigna subterranea L.) have good carbohydrate and protein content with 56.61% carbohydrates and 20.6% protein. The purpose of this study was to determine the proximate content of bambara bean flour and panelists acceptance of the product utilization of bambara bean flour as a substitute for wheat flour in making cookies. Research and testing were carried out at the Nutrition and Food Laboratory Campus 1 of Subang State Polytechnic and UNPAS Food Technology Laboratory. The dried soybean flour is then proximate tested while the treatment in making cookies is: P1 (75% bambara flour: 25% wheat flour), P2 (50% bambara flour: 50% wheat flour), P3 (25% bambara flour) : 75% flour). Proximate test results of bambara bean flour are 7.13% moisture content, 22.64% protein content, 8.09% fat content, 3.75% ash content and 58.46% carbohydrate content. The hedonic test results showed that P1 (the addition of 75% bamboo and 25% flour) was most preferred by panelists in terms of color (3,6), taste (3,8) and aroma (3,7) and crispness (3,7) 5) preferred. Cookies that can be well received by panelists are in treatment 1 (P1) with proximate test results of 3.50% water content, 11.21% protein content, 24.14% fat content, 2.07% ash content and carbohydrate content 59.09%.