Abstract: Wheat flour was replaced with linseed flour at five different levels i.e., 5, 10, 15, 20 and 25%, respectively. Pure wheat flour sample was less in protein, fat and ash contents, but high in moisture contents as compared to all other samples containing linseed flour. Cookies and cakes were separately prepared using all types of flours in standard methods. Cookies and cakes prepared by each treatment were analyzed for moisture, ash, fat and protein contents. The percentage values of moisture, ash, fat and protein of both cookies and cakes increased as the amount of linseed in composite flour was increased. Physical properties of cookies such as average thickness, average width and spread factor were determined. The average thickness and width of cookies increased as the amount of linseed in composite flour was increased but astonishingly spread factor was decreased. Cakes were observed for their overall loaf volume and it was observed that overall volume of cakes decreased as the amount of linseed was increased in the treatment. Finally cookies and cakes were analyzed for different sensory attributes like colour, texture, taste, flavour and overall acceptability. Based on these findings it is concluded that small to moderate inclusion levels of linseed, especially in the range of 10 to 20%, result in favorable baked products. Products prepared with flaxseed not only taste great but also provide enormous health benefits therefore it is highly recommended that this potential important seed must be used extensively in baking industry to provide value added products to consumer.