Preheat oven to 180℃.
Rinse quinoa with plenty of water and drain it. Place on the saucepan and cook with medium-high heat to remove the bitter taste from the quinoa. Keep stirring constantly, let the water evaporate first then toast the quinoa for about 3 mins until it gets slightly golden brown. Put it in a blender and crush into a powder.
Put room temperature unsalted butter and sugar in a bowl, and cream with a whisk.
Add salt and two egg yolks, then mix to combine.
Add the quinoa, almond powder, corn flour and baking powder.
Add chocolate chips and mix in.
Make small cookie dough balls and place them on the tray. Cover with the film, let it cool in the fridge for at least one hour.
Place them onto a baking tray with baking paper. They will expand so keep some space between each ball. Bake them in a preheated oven at 180℃/360℉ for about 10 min or until edges are slightly golden. Be careful not to bake too much otherwise it won’t be chewy.