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pinole cookie

Pinole Cookies Recipe

Servings 12 (24 cookies, 2 cookies / serving)
Calories 96 kcal


  • 1 cup wheat flour (if you are gluten intolerant substitute almond flour)
  • 2 teaspoons baking powder
  • 1 cup pinole made with the optional almonds and flaxseed
  • ½ cup brown sugar
  • 3 tablespoons butter
  • 1/4 cup milk optional


  • Heat oven to 350 degrees Fahrenheit, or if using a skillet to fry them then make sure it is moderately hot and your skillet has been greased with some coconut oil.
  • Mix dry ingredients – flour, baking powder, pinole, and sugar.
  • In a small bowl melt the butter and whisk in the egg.
  • Add butter and egg mixture to dry ingredients and mix to form a soft paste, using a little milk to moisten if it is too dry.
    pinole cookie dough


If you don’t have an oven on the trail then you can fry the pinole cookies in a cast iron skillet as seen below, but be warned they can be little tricky to turn without breaking them:
pinole cookies in a skillet
photo by Jeanie Beales
Serve your pinole cookies plain or rev up the flavor with a dollop of cream and a drizzle of honey. A variation is to drizzle a little melted white or dark chocolate over the pinole cookies.