These are an amazing addition to your breakfast or snack repertoire! And while you should probably not sit down and eat the entire batch at once, they are definitely a sweet treat that are not too terribly indulgent! This makes a very large batch, so I keep 1/2 out and freeze the 2nd half. So if you’d prefer to not make this many at once, feel free to cut the recipe in 1/2.
In the most recent batch that I’ve made (pictured below), I mixed chocolate chips in with half the dough, and blueberries in the other half. You can drop them by tablespoonfuls onto the baking sheet, and make about 45 cookies – or you can make about 20 scones in a square, non-stick baking pan. (you could also use a muffin pan!) I served them as scones this morning with coffee for friends!
2 cups almond flour
1/4 cup coconut flour
2/3 cup arrowroot starch
1 tsp baking soda
large pinch of sea salt
1/4 cup of pure maple syrup or Organic Agave sweetener
1 1/2 tBSP Pure Vanilla
1/2 cup nut butter (I used almond)
1/4 cup coconut sugar
1 cup gluten free chocolate chips
1 cup blueberries
Sift together all of the dry ingredients in a medium sized bowl. In larger bowl, mix together the wet ingredients. I use an electric mixer, but you could also do this by hand. Add the dry ingredients into the wet mixture and combine – mix in the chocolate chips or berry of your choice, and bake as cookies or scones at 350 for about 15 minutes. (until golden). Enjoy!