• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the paper with coconut oil. Set it aside.
• In a sieve, place the quinoa and rinse under cold water to remove impurities. Set aside in the sieve.
• In a non-stick pan warm and melt coconut oil, then add the rinsed quinoa and cinnamon.
• Cook the quinoa for 5 minutes, stirring once in a while - not too often or it doesn't have time to toast well. Keep cooking until the quinoa dries out and smells good like roasted cinnamon and grains are golden and crispy. Set aside in a large bowl and cool for 5 minutes.
• In the same bowl - with the cooled quinoa - add oat flour, peanut butter, melted coconut oil, cinnamon, vanilla extract, and baking powder.
• Stir in chocolate chips - make sure the batter is not warm, or the chips will melt!
• Scoop about 2 tablespoons of batter, grease hands with coconut oil, and roll into a ball.
• Place each cookie dough ball onto the prepared baking sheet. Press down the balls to flatten.
• Bake 12-14 minutes or until the sides of the cookies are golden brown.
• Cool down on the baking sheet for 15 minutes - don't touch the cookies they are still soft, and they need to cool down on the baking sheet to firm up.
• Slide a flat tool under each cookie and transfer them to a cooling rack.

Storage

• Store in a cookie jar at room temperature for up to 3 days or 5 days in the fridge. It can be frozen in sealed bags and thawed at room temperature.