This research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour. Treatment A (50% kimpul flour: 50% green beans flour), B (60% kimpul flour: 40% green beans flour), C (70% kimpul flour: 30% green beans flour), D (80% kimpul flour: 20% green bean flour), E (90% kimpul flour: 10% green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour: 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition with 5.44% moisture content, ash levels 2, 71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58, 93%..