This recipe was the result of some grain-free cookie recipe testing gone awry. While I didn’t get the initial texture I was aiming for, I got an amazingly soft yet dense cake-like scone texture- and voila, grain-free mini scones were born. I love eating these for breakfast (or any other time of day, to be honest), they are entirely grain and dairy free, light and cakey; and with perfect melty dark chocolate chips, how can you go wrong?
- 1/2 cup coconut flour
- 2 eggs (*two chia or flax eggs would work too for vegan option)
- 3 tbsp almond butter
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1/2 tsp Sea salt
- 2 tbsp raw honey (or regular)
- 1 tsp Vanilla
- 3 tbsp coconut oil
- 1/4 cup choc chips (I used 85% cacao content+ dairy free)
Preheat your oven to 350 degrees F. Start off by breaking your eggs into whatever you will be mixing your wet ingredients in (for me this was my nutribullet), you want to start off with this so that the eggs can get to room temperature while you prepare the rest of the ingredients. Meanwhile, mix together dry ingredients in a medium sized bowl (coconut flour, flaxseed meal, sea salt, baking soda). Next, you will add the rest of the wet ingredients in with the eggs-the almond butter, vanilla, melted coconut oil (put into the microwave for about 30 seconds) (Note* I only had raw honey on hand, so I included the honey with the coconut oil in the microwave to make sure everything was liquified, you can use any kind of honey you’d like, though). Finally, mix wet and dry ingredients together and add in the chocolate chips.
On a parchment lined baking tray, add your batter in whatever shape you’d like, they can be round and small like these, or large and a more traditional scone shape-it’s up to you! Bake at 350 degrees F for 25 minutes. Remove from oven and remove the parchment paper with the scones on it and set aside to cool so that they don’t continue baking.