In the bowl of your mixer, beat the butter on medium speed until light and creamy, about 2 minutes.
Add the sugar and continue beating for 2 to 3 minutes more, scrape the bottom and sides of the bowl once or twice.
Add the egg and vanilla, beat well. Stop the mixer and scrape the bowl.
In a medium bowl, combine the flours, baking powder, cinnamon and salt. Whisk until blended. With the mixer running on low speed, slowly add the flour mixture, beating until just combined. Add the mini chocolate chips and beat until they're just mixed in the cookie dough.
Remove the dough and shape into 2 disks about an inch thick. Wrap the dough in plastic wrap and refrigerate for at least half an hour and up to 2 days maximum.**
Once the dough is chilled, remove one disk from the refrigerator. Position a rack in the middle of your oven and preheat it to 350°F. Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
Dust your surface with a little bit of flour, roll the dough out to about 1/4 inch thickness.
With cookie cutter, cut as many shapes as you can, place cookies on the baking sheet. Re-roll the remaining dough and cut out more cookies. Repeat until all the dough is used.
Bake in the oven for 8 to 10 minutes, rotating sheet halfway through the baking time. Bake until cookies look set and are slightly golden underneath.
Let cookies rest on baking sheet for a few minutes and remove to rack to cool completely.
If you don't have any quinoa flour or don't care for it, you can use all-purpose flour.
If the dough is refrigerated for much longer than 1/2 hour, and is hard to roll out, let the dough sit on the counter for a bit.