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Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the toasted quinoa flour, baking soda, psyllium husk, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the browned butter and granulated sweetener. Whisk vigoriously or beat with the paddle attachment on a stand mixer until well combined and slightly lightened in color.
Beat in the eggs to the butter and sugar mixture one at a time until fully incorporated, then mix in the vanilla extract.
Add the flour mixture and mix well so that it's a nice smooth dough.
Mix in the chocolate chips.
Scoop dough onto prepared baking sheets and press down slightly to prevent doming. The cookies don’t spread much. Add extra chocolate chips on top of each cookie if desired.
Bake for 8-9 minutes, until edges are lightly browned.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they continue to cool.