Five biscuits formulas containing wheat flour, free fat watermelon (Citrullus vulgaris) seed kernels flour in addition to other cereals, rice , corn and chick–pea, were suggested in this study to prepare high protein biscuits. The results indicated that the prepared biscuits containing free fat watermelon seed kernels had a good nutritional and sensory properties compared with that made from 100% wheat flour. The physical properties, thickness, weight index and dimensions of these types of biscuits were differed according to the presence or absence of gluten, source of starch, and protein content.     Generally, the panelists accepted the biscuits containing watermelon seed kernels flour particularly coated with chocolate.