The manufacture of phenolic compounds as food additives requires maximizing their extraction from plant material. The present investigation evaluated the combination of microwave and ultrasonic for phenolic compound extraction as a "green extraction" with high antioxidant activities, with regard to the effect of different concentrations of additives in Jatropha curcas shell (1, 3, 5, and 7%) on the chemical, physical, and sensory properties of the cookies. Results displayed that the combination of ultrasonic and microwave extraction was the most efficient method for increasing total phenolic compounds as well as releasing phenolic acids in a synergistic manner and providing the strongest antioxidant activities when compared to separate treatments using either ultrasonic or microwave using the DPPH and FRAP methods. Results indicated that, with steadily increasing amounts of Jatropha seed shell flour, cookies' thickness and spread ratio were enhanced. On the other side, the increased amount of fiber steadily decreased as the percentage of flour made from jatropha shells increased. Therefore, 3.0% jatropha shell flour may be suggested for the creation of excellent cookies with acceptable sensory qualities, as well as extending its shelf life and holds promise for novel functional cookies for industrial use as powerful antioxidant and nutritional supplement.