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Flour mixes containing 40% of either milled raw pinto bean, cooked pinto bean, germinated pinto bean or germinated and blanched pinto bean were prepared and used to make gluten-free cookies. The sensory, chemical and physical properties were evaluated. Sensory evaluation was based on hedonic method using 31 panelists to determine likeability of cookies based on appearance, flavor, texture and overall acceptability. Sensory properties of the cookie were not significantly different across treatments. This demonstrated that cookies can be made from raw bean flour (BF) up to 40% level without the need for treatment such as cooking or germination to improve sensory properties. This will result in significant reduction in flour preparation and further processing cost. Total starch content of the BFs were comparable; however, raw and germinated BF had significantly higher resistant starch (30%) than other BF (4-5%). Raw bean flour had the lowest protein content compared to the treated BFs. The flour from raw bean had a higher water solubility index (27.3%) compared to flours from treated beans. Flours from the cooked beans had the lowest (10.4%) water soluble index. The oil absorption index followed the same trend where the highest value (0.93) was in the raw flour and lowest (0.77) was in the cooked bean flour. The germinated and blanched pinto bean flour had a final viscosity (252 cP) value that was significantly lower than all other BFs. This resulted in a gluten free mix that also had a lower viscosity (1147 cP) than other treatments. Differences in composition and functional properties indicate the potential for new applications of pinto bean flours based on treatment.