Here's a teaser recipe adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. I started to make the cookbook's version of these, which are classic Chocolate Chip Scones, but chopping up the chocolate in my Vitamix made cocoa powder instead of the called for "chopped chocolate". Doh. I forged ahead with the recipe anyway and was pleasantly surprised by the extra chocolatey results!
I have to admit, I wasn't crazy about the idea of having to order expensive blanched almond flour online. I held off for awhile, tried using other almond flours, and then finally broke down and bought some. I tried to make myself feel better about the spendy purchase by silently saying to myself, "It is an investment in your health." Well, now that I've tasted the difference…I don't have to explain it away anymore. I've decided that the taste alone is worth it, and then when you figure in the health benefits of almonds, who needs refined flours and starches anymore?! The protein factor practically makes treats like these a meal. And you know I'm all about guilt-free treats!
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, honey, or simple syrup made from xylitol
2 large eggs
3/4 cup cocoa powder
1/4 chopped dark chocolate
Preheat oven to 350 degrees.
Mix dry ingredients (except the cocoa) together. In a separate bowl mix the wet ingredients together until blended. Add in cocoa powder. Combine dry ingredients with wet ingredients and mix well. Place 1/4 cup of batter onto parchment paper lined baking sheet. Repeat for each scone and space about one inch apart. Bake 12 to 17 minutes or until scones pass the clean toothpick test. This recipe made about 9 large scones for me.
P.S. My gluten luvin' friends went gaga for these!