Gluten Free Coconut Chocolate Chunk Scones photo
Gluten Free Coconut Chocolate Chunk Scones
photo by recipe author

Servings: 16
Preparation Time: 15 minutes

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.

Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.


Recipe submitted by Carol, Libertyville, IL

*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.


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