There is currently a growing need for fiber fortified foods in the world for prevention of noncommunicable diseases such as obesity and cardiovascular events. In developing high fiber cookies, carrot pomace and celery preparations were added to the cookie formulation at 5%,10% & 15%respectively. Stevia was used to substitute sugar to obtain a low energy product. The chemical composition and proximate composition of constituents were determined. These included moisture, fat protein, dietary fiber and ash.