This is our favorite Paleo-ish baking recipe hands down. I make it at least once a week. Very simple and if you have some almond flour, you have pretty much everything you need. This recipe pleases Paleo folks and regular folks taste buds for a bakery good.
I have blogged before about how great Elana’s Pantry is, and the quality of her cookbooks. Quite simply, her recipes turn out every time and there are no wasted ingredients. Picking up The Gluten-Free Almond Flour Cookbook ($9.90 today with Amazon Prime!) will save you a lot of time, money and frustration, if you plan on doing much Paleo/Primal/Grain-free/Gluten-free baking for your family. One of the reasons I haven’t blogged this recipe, even though I have been making it weekly for months, is it is one of her originals that is not available on her website. I don’t like stepping on people’s toes or crossing murky lines of recipe ownership. I did find this recipe pretty similarly blogged on another site, and i have made my own little tweaks from the original, so I am ready to publish it.
Moms, girlfriends, friends….this is the recipe to try if you want to win over someone with your Paleo baking. Made purely of almond flour, eggs & coconut oil, with just a touch of sweeteners, you can feel pretty good about enjoying these with a breakfast or packing as a snack. The protein and good fats are very filling. My kids will eat 1-2 for breakfast or snack and are full for a few hours afterwards. Anybody else notice that regular chocolate chip scones/cookies/brownies don’t have that effect?
Family Favorite Chocolate Chip Scones
adapted from Elana Amsterdam’s Chocolate Chip Scones
(The Gluten-Free Almond Flour Cookbook)
- 2 1/2 cups blanched almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1/3 cup melted coconut oil (or butter)
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 Tbsp vanilla
- 1/2 cup mini chocolate chips
- Preheat oven to 350 degrees
- Put parchment paper on a baking sheet
- Combine almond flour, salt, cinnamon & baking soda in large bowl
- Combine oil, honey/syrup, vanilla & eggs in a medium bowl
- Mix wet & dry ingredients together
- Fold in chocolate chips
- Using smallest ice cream scoop, drop batter on baking sheet leaving 1-2 inches between scoops. (I get about 12 out of my batches.)
- Bake for @ 15 minutes until golden brown. Let rest on the cookie sheet for a while (30 minutes?) and serve.
- The vanilla and cinnamon are optional, but adding a little extra vanilla to baked goods gives it that “bakery” taste.
- You can reduce the sweetener little by little to a point that nobody complains. (That is what I do, we don’t use a full 1/4 cup anymore). TRANSITIONING goes better than cold turkey sometimes.
- The original recipe calls for 1 cup of chopped dark chocolate. I use the Enjoy Life mini-chocolate chips and just use WAY LESS of them. I probably use between 1/4 cup and 1/2 cup in a typical batch.
- You can alter the size of the scone, just watch your baking times.
- Baking with almond flour can be kind of tricky, often you take it out before it really looks “done.” But it finishes baking a bit while it sets out.
- 30 minutes is the recommended time to let it “set,” but we have probably never made it that long. I do try to factor in about 10 minutes so they set up properly.
- I have also made these with Almond Meal (from Trader Joe’s). The kids noticed the difference. Verdict: better with blanched almond flour, decent with almond meal. A mix of the two might be nice.
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