In present investigation the finger millet malt: Aloe vera powder: wheat flour cookies were stored in both packaging material i.e., LDP pouches (gauge 393) and aluminium pouches (gauge 157). The quality parameter i.e., LDP pouches and aluminium pouches cookies were observed during each 15 days interval upto 90 days. Nutritional analysis indicates that both packaging material and storage period increases, the moisture content decreases from 2.86% to 2.23 % for P1; 2.92 % to 2.29 % for P2; from 3.24% to 0.52% and 4.96% to 0.24% , fat content decreases from 40.46% to 31.02% for P1; 45.68% to 36.24% for P2; from 30.27% to 20.91% and 35.47% to 26.12%, ash content decreases from 4.33% to 0.94% for P1; 2.99% to 0.32% for P2; from 3.28% to 0.38% and 4.39% to 0.97%, and the protein content increases from 0.65% to 3.18 % for P1; 0.78 % to 3.31 % for P2; from 0.55% to 3.07 % and 0.61% to 3.12%, fiber content increases from 1.29 % to 2.62 % for P1; 1.86 % to 3.18 % for P2; from 2.04 % to 3.36 % and 2.61 % to 3.93 %, carbohydrate content increases from 48.44 % to 60.01 % for P1; 43.82 % to 54.66 % for P2; from 58.69 % to 71.76 % and 50.02 % to 65.61%, browning index content from 9.91 % to 9.90 % for P1; 10.25 % to 10.25 % for P2; decreases from 13.33 % to 9.14 % and 14.48 % to 9.14 % and microbiological study depicted that microbial count was far below the permissible limit up to 3 month of storage of cookies in LDP and aluminium pouches.