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Almond Coconut Chocolate Scones

(adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam)

Ingredients

  • 2 1/2 c. blanched almond flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/3 c. grape seed oil
  • 1/4 c. agave nectar
  • 2 large eggs
  • 1 c. coarsely chopped dark chocolate
  • 1/2 c. sliced almonds chopped
  • 1/2 c. unsweetened coconut

Instructions

  1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grape seed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate, chopped almonds and the coconut. Drop the batter in scant 1/4 cups 2" apart, onto the prepared baking sheets.
  3. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.
  4. Freeze for later use and thaw in microwave. Delicious!