By combining a couple of recipes, along with personal preferences, our family now has a favorite, healthy dessert breakfast. I make them large so they resemble scones. However, to make enough to share with friends, I drop them by a spoonful and make smaller scones (which then come out looking like puffy cookies).
- 2 cups almond flour (I grind my almonds in a Vita Mix or food processor to make flour. Just be sure to sift the flour.)
- 1/2 cup coconut flour (you could omit coconut flour and use 2 1/2 cups almond flour; but we prefer a little coconut flour)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/3 cup coconut oil (be sure it’s liquefied; you could use other oils if you prefer)
- 1/4 cup agave nectar
- 2 eggs
- 3/4 cup mini chocolate chips or 1 cup regular chocolate chips (we prefer Enjoy Life Chocolate Chips which are dairy, nut, soy and grain free & use a healthier sugar — I purchase from iHerb — link at bottom of page in green box)
Preheat oven to 350 degrees.
Combine dry ingredients (#1 – #4) in large bowl. Combine (whisk together) wet ingredients (#5 – #7) in smaller bowl. Mix wet ingredients in with dry ingredients thoroughly. Fold in the chocolate chips.
Drop the batter onto baking sheet about 2 inches apart (I prefer a Pampered Chef stone). If making large scones, use a larger serving spoon or measuring cup (about 1/4 cup). If making smaller scones (cookies), use a large, everyday flatware spoon.
Depending on your oven and the size of your scone, bake for about 12-17 minutes (until golden brown).
It’d be wise to allow these to cool. But, we often eat them warm and gooey straight from the oven (be careful!). They won’t be firm until cooled.
If using only almond flour, consider using a bit less oil. The coconut flour is much more dry and soaks up more oil.
You might also try using honey (if you do, let us know how it turns out).
I order most all health food ingredients for our home from iHerb (link at bottom of page – green box).