Brooke's Homemade Chocolate Scones
We’re loving these 🍪❤️ grain-free treats from @brookie.mackie **sans refined sugar** so you get all the flavor but without the sugar crash! 😀 👏🏽
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Grain-free Chocolate Chip Cookie Scones ☀️
I call these “cookie scones” because while originally intended as a cookie, they came out with the light, airy crumb of a scone and not as sweet as your usual cookie. With almond flour, eggs, and butter as the main ingredients, these pack a lot of protein and fat for a treat—not just empty carbs. Also, since there’s no refined sugar here, you get to enjoy the flavor and experience of a “sweet”, without the roller coaster effect on your blood sugar. The sweetener here is honey and a scant amount of stevia (very scant as any more can push the flavor into a strange bitter territory). Also, as an option you can add some coarsely chopped dried fruit; I used dried apricots.
🌱Opt for grass-fed butter if possible. Eaten in moderation, a dessert like this that’s high in healthy fats and with a touch of sweetness can nourish the yin of the body—the part that keeps us feeling juicy, grounded, and calm. 💗
Makes approximately 30 cookie scones (I usually double the recipe)
½ cup butter, softened
¼ cup honey (can increase for a sweeter cookie scone)
½ tsp stevia powder
1 tsp vanilla extract
1 egg + 1 egg white (save the other yolk for an omelet)
2½ cups blanched almond flour
½ tsp baking soda
¼ tsp sea salt
1 cup chocolate chips (I use a bar of dark chocolate low in sugar, chopped)
1 cup coarsely chopped dried fruit like apricots, cherries, dates (optional)
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Mix butter, sweeteners, and vanilla extract together in a large bowl. Mix in eggs until well combined.
3. Stir in almond flour, baking soda and salt and mix well. Gently stir in chocolate chips.
4. Drop heaping tablespoon-sized dough onto baking sheets two inches apart. Bake for 12 to 15 minutes or until lightly browned on top.
5. Enjoy! Preferably not all in one sitting!
