Mesquite Chocolate Chip Cookies

Mesquite Chocolate Chip Cookies Recipe

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Mary Lou Ellis


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!

★★★★★ 1 vote
4 dozen cookies
30 Min
10 Min


2 1/2 c
1 c
mesquite flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
fine sea salt
2 stick
butter room temp.
2 c
3 large
eggs room temp.
2 tsp
2 c
chocolate chips

How to Make Mesquite Chocolate Chip Cookies


  • 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.
  • 7Enjoy!!

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About Mesquite Chocolate Chip Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Cajun/Creole