Biscuit is a product that highly appreciated by consumers and contains high fat. In recent years, there is increasing demand for healthy foods with reduced fat content. Replacing fat with fruits based ingredients will not only reduce the fat intake, but also provide with nutritional benefits to the product. Therefore, this study was carried out to evaluate the effect 3 types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios (50%, 75% and 100%) (w/w) and high fat biscuit control (100% fat) to compare in baking biscuits on the chemical composition, physical and functional properties, and sensory evaluation of the biscuits. The results revealed that there was no significant difference between all samples in moisture and slightly increase in protein content .The fiber, ash and carbohydrate content of the biscuits increased significantly as the replacement level increased. In contrast, the replacement resulted in a sharp significant decrease in fat content. The results increased significantly among samples (p < 0.05) in weight and thickness of biscuits but the width, volume and specific volume decreased. PH of all samples was not significantly different from the control. The water absorption capacity of samples 100% fat replacers had higher than the 50% fat replacers. Also, it noticed that significant difference (p < 0.05) in oil absorption capacity for all samples compare to control. The appearance, flavor, taste, texture and overall acceptance, of all biscuits replaced with fruits puree exhibited no significant difference (P>0.05) as compared to their control and was highly acceptable.