Someone brought these to our Easter celebration and they were AMAZING! Seemed more like a cookie than a scone to me. Enjoy!
CHOCOLATE CHIP SCONES
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/3 cup coconut oil
1/4 cup agave nectar
2 large eggs
1 cup chocolate chips
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the coconut oil, agave nectar and eggs.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.
Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let them cool for 30 minutes on the baking sheet.
CHOCOLATE CHIP SCONES
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/3 cup coconut oil
1/4 cup agave nectar
2 large eggs
1 cup chocolate chips
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the coconut oil, agave nectar and eggs.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.
Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let them cool for 30 minutes on the baking sheet.
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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