Rinse the quinoa thoroughly. Toast the quinoa by heating it in a dry skillet, stirring often, for about 3-4 minutes or until it starts to pop. Let it cool.
In a mixing bowl, stir together the cooled melted butter, coconut sugar, vanilla, egg and yolk. Mix together the almond flour, coconut flour, salt and baking soda and add to the sugar mixture. Stir to make a very soft dough.
Stir in the chocolate chips.
Dough will be soft, but it should be thick enough to scoop into medium or large size bowls. If making smaller cookies, use a medium size cookie scoop and scoop out about 20 rounds of dough onto plates lined with plastic wrap. For larger cookies, use a quarter cup measure and scoop out about 14 to 16 rounds of dough. Cover and chill for a minimum of 4 hours.
For the small cookies, bake on a parchment lined baking sheet at 350 for about 10 to 12 minutes. For large cookies, bake for about 14 minutes.