Mesquite Cookies

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    40 m
Recipe by  BerniceV.

“A very good cookie that smells like vanilla as it's cooking.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 dozen cookies



  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside.
  2. Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Share It

Reviews (3)

Rate This Recipe


The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine. When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Usually found in TX cooking.



My family loved these cookies once I tweaked it a little. I made a batch exactly as the recipe says, and they are pretty good. Then I tried adding different combinations of nuts, coconut, dried fruits, etc. The favorites by far were the ones with chopped pecans, flaked coconut, and dried cranberries. I also made a batch with white chocolate chips (all I had on hand), coconut, and chopped walnuts that were very tasty, and another with just coconut and slivered almonds. Everything I made got eaten, but we definitely think they're better with a few add-ins of your choice!



I've never used mesquite flour, so didn't know what to expect. I'm definitely not a fan, but can't blame the recipe. I think I just don't like the taste of mesquite. The cookies had a definite bean aftertaste that was very odd. I brought these to work, and everyone (jokingly) accused me of bringing pot cookies. :) They weren't bad, but just left a really weird aftertaste. Most of the cookies got tossed. Interesting experiment, though!

More Reviews

Similar Recipes

Princess Cookies

Princess Cookies

Chocolate Earl Grey Cookies

Chocolate Earl Grey Cookies

Drop Butter Cookies

Drop Butter Cookies

Chanukah Cookies

Chanukah Cookies

Lemon Pound Cake Cookies

Lemon Pound Cake Cookies

Grandma Abbey's Christmas Cookies

Grandma Abbey's Christmas Cookies


Amount Per Serving (24 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 14.8 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 51 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Princess Cookies


next recipe:

Drop Butter Cookies