I spent some time this summer harvesting mesquite beans to be milled into flour. I found this recipe on a web site for how to on using mesquite flour. I did tweak it a little bit. The original has 2 cups of rolled oats and since I din't have any....I left that out. These came out soft and chewy! The mesquite flour adds a wonderful cinammon flavor Yummy!
1Preheat oven to 375. In a large bowl whisk together flour, mesquite flour baking soda, baking powder and salt.
2This dough is pretty stiff so I recommend using a stand mixer. In the mixing bowl cream butter and sugar until well combined. Add eggs 1 at a time until completely incorporated. Add vanilla.
3Add flour mixture in 3 batches, incorporating well with each addition.
4Stir in chocolate chips, and if you like 2 cups of rolled oats.
5Drop dough by the spoonful on a cooking sheet. Do not crowd. Depending on how big you make the cookies will determine how long you bake them. I found 10 minutes for a 2 teasp. dollop of dough per cookie is about right if you like your chocolate chips cookies soft and chewy. Do not over bake!!!!
6After the cookies come out of the oven, tap them lightly with the back of a spoon to flatten slightly. Let them cool on the cookie sheet for about 10 minutes before moving to a cooling rack.