Hello, Cookies and Scones!!
Oh my goodness, you all these cookies/scones are A-M-A-Z-I-N-G!! I am super excited about this recipe, I’ll tell you why in a sec.
But first, have you seen my new cookbook? I ask because all the recipes in this cookbook are gluten-free and grain free and so is this recipe that I am sharing with you today.
Sometimes it can be challenging to bake with gluten free and grain free ingredients. In this book, I teach you how to use alternative flours so that you can become an expert gluten free and grain free baker.
Many people think that the only way to bake gluten free and grain free recipes is to use almond flour and/or coconut flour. What if I told you there were many other options out there!
No Almond Flour, No Coconut Flour
If you check out most of the gluten free and grain free baking recipes floating around out there, most of them are loaded with coconut flour and/or almond flour.
What do I have against coconut flour and almond flour? Nothing. I just want to give you options and that is why I created this cookie recipe that has no almond flour and no coconut flour!
There are other options or unsung hero’s out there when it comes to gluten free and grain free baking. How about tapioca flour, arrowroot flour, nut butters, and toasted quinoa flour.
So today’s recipe is using 2 ingredients that you might not have used in your baking journey. What are they? Blanched almond butter and tapioca flour!
Unsung Hero #1 ~ Nut Butters
I have had tremendous success using nut butters in recipes. Have you seen these super popular recipes using nut butters? (click on images to see recipes)
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- 5 Minute Paleo Dump Bread
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- Organic Chocolate Zucchini Bread
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- 15 Minute homemade Pasta
Why do I like to use nut butters? Well for several reasons. One it creates a smooth velvety and non-gritty finished product and 2, no additional fat is usually needed in the recipe.
What’s even better is that recipes using nut butters oftentimes resemble the “real thing”! Baked goods rise terrific, and there are no issues with recipes holding together. The nut butter acts as a binder as well.
Yep, this is clearly my new favorite ingredient to bake with!! And better yet, it is super easy and affordable to make your own blanched almond butter!
Unsung Hero #2 ~ Tapioca Flour
The next ingredient that I absolutely love using is tapioca flour! Tapioca flour is often used to “lighten up” a dough or batter, to make it a bit airier and sometimes chewier (like in my homemade pasta recipe).
It also acts as a binder and is really useful in doughs! Typically tapioca flour is not used alone but in conjunction with another alternative flour.
Think of tapioca flour as a flour that enhances another flour, or makes the other flour/butter shine!
Check out a few of my favorite recipes using tapioca flour. (Many of these are in the cookbook, click on image to see images).
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- Easy Homemade Pasta
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- Brazilian Cheese Bread
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- Sandwich Rollup
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- Glazed Doughnuts
Paleo Chocolate Chip Cookies or Scones Recipe
So let’s move onto these Paleo chocolate chip cookies or scones recipe shall we?
Couple things I want to note. I have 2-3 tbsp of tapioca flour in the recipe. If you want a more chewy cookie, use 2 tablespoons. If you want a more scone-like cookie, almost cake like…use 3 tablespoons of tapioca flour.
I do not use a lot of sweeteners because that is how I roll. If you want it sweeter, feel free to add a granulated sweetener of choice. I would not add more honey or maple syrup (liquid form), but rather a granulated sweetener. Try cane sugar, coconut sugar, rapadura or even granulated honey.
As always, I’d love to know what you think…so leave me a comment below. I hope you enjoy these cookies as much as my family and I have. They really are quite delicious!
Paleo Chocolate Chip Cookies or Scones Recipe {No Almond Flour, No Coconut Flour}
Prep Time: 5 minutes- Cook Time: 11 minutes
- Total Time: 16 minutes
Yield: 12 cookies 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
These paleo cookies are made with with no refined sugar so they are the perfect healthy treat!
Ingredients
- 1 cup blanched almond butter
- 2 tbsp raw honey or grade b maple syrup or granulated sweetener of choice
- 2 tsp pure vanilla extract
- 1 large egg
- 2–3 tbsp tapioca flour or arrowroot flour (use 2 tbsp for cookie like final product and use 3 tbsp if you want a scone like final product). See note below.
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4–1/2 cup gluten free mini chocolate chips
Instructions
- Preheat oven to 350ºF.
- With a handheld mixer blend together almond butter, honey, vanilla and egg.
- In another bowl, combine tapioca flour, baking soda and sea salt.
- Pour the dry ingredients into the wet ingredients. I like to use a wooden spoon or my hands to stir in the flour.
- When flour in well combined with wet ingredients, stir in mini chocolate chips.
- Spoon onto an ungreased cookie sheet. If you want, you can roll into a ball too.
- Bake for 11-13 minutes or until lightly browned.
- Allow to cool before eating. Makes 1 dozen.
Notes
Update: I revised this recipe to use tapioca flour or arrowroot flour. You can use either: arrowroot flour creates a more light and fluffy cookie and has great texture. Tapioca flour creates a more chewy and cake like final product.
Nutritional Information: Calories: 193 Fat: 14.2g Carbs: 12 g Protein: 5.5g
Nutrition
- Serving Size: 1 cookie
Have You Seen My New Cookbook?
Like this recipe? Well, then you will LOVE my new cookbook: Gluten Free and Grain Free Breads, Batters and Doughs!
This is so much more than “just a cookbook”! In this book, I teach you how to bake with almond flour, nut butters, coconut flour, tapioca flour, arrowroot flour and even toasted quinoa flour!
By the time you finish with this cookbook, you will be an expert in gluten free and grain free baking, I promise!
There are tons of gluten free, grain free and Paleo recipes throughout this book! Don’t miss out on this amazing book!
Get your copy today and SAVE 20%
Just use coupon code: LAUNCH2013 at checkout!!
anyhebert says
November 19, 2013 at 3:37 pmwould you say regular almond butter would work ? I guess the color of the cookie would be darker..
Annie
hallecottis says
November 19, 2013 at 3:44 pmanyhebert Yes, they would be slightly darker, but almond butter would work fine!
litebrite says
November 28, 2013 at 2:57 pmThese sound sooo good! The best thing is you don’t have to feel guilty afterwards!
hallecottis says
November 28, 2013 at 3:35 pmlitebrite They are so good! Let me know what you think once you try them!! 🙂
Sam says
December 30, 2013 at 2:09 pmHi, my batter was very runny so I made cupcakes rather than biscuits. There was no way I could have rolled it into balls. I also added cocoa into the batter as youngest won’t eat choc pieces??!! Taste yummy! Thanks
Kimberly says
January 19, 2014 at 10:31 amI made them this morning and they are delicious. Thank you for the recipe. I might try adding a little unsweetened coconut next time. 🙂
Halle Cottis says
January 21, 2014 at 5:29 pmGlad you enjoyed them, one of my families favorites for sure!
Halle Cottis says
January 21, 2014 at 5:31 pmThat sounds great! Glad you enjoyed them!
Chris says
January 23, 2014 at 8:40 pmWill egg replacer or a chia egg work in these?
Nofar Gluzman says
January 24, 2014 at 6:43 pmYet another one of your recipes that has moved to my “successful paleo recipes” board. My cookies/scones came out darker than yours (I used regular un blanched almond butter) and they do have a very scone-y consistency, I used arrowroot flour for mine. These get an A+ and I can’t wait to see what else you have in store for us
Kim says
February 13, 2014 at 6:28 pmThis is EXACTLY what I was looking for: a cookie I could shape into hearts without a cookie cutter! They came out perfectly. I made two batches and added 1.5 tbsp carob powder to them. Yum!
Halle Cottis says
February 24, 2014 at 5:42 pmSo glad you enjoyed them! 🙂
Sarah says
March 18, 2014 at 8:42 amif I am not needing to be complete paleo could I use 2 TBS of regular flour in place of the tapioca? wanted to ask before I waste a bunch of other ingredients
Halle Cottis says
March 19, 2014 at 6:27 pmTapioca is a very light flour, probably wouldn’t work. Do you have potato starch (not flour) or arrowroot powder/flour? Those would work…
Nina says
March 27, 2014 at 11:56 amThanks for the recipe. I’ve just made them with roasted almond butter, and my son loves them! I’m very pleased as they are not that sweet, but very tasty! I added some homemade choc chips. Will definitely make them again.
Halle Cottis says
March 28, 2014 at 2:26 pmSo glad you and your son enjoyed them! 🙂
Natalie says
April 29, 2014 at 4:06 amLooks great! I was looking for a cookie recipe without coconut or almond flours =)
I’m trying to find one that is also nut-free. Do you think I can use sun butter instead almond butter? It’s thicker so maybe I’ll use less of it and add some water?
What do you think?
Halle Cottis says
May 2, 2014 at 12:54 pmI think it would work. You want the consistency of cookie dough…so keep that in mind.
Cindy says
July 13, 2014 at 7:02 amThank you for this recipe! I used tahini instead of almond butter because that’s what I had on hand and they came out great, almost tasted like peanut butter!
Andrea says
August 8, 2014 at 12:01 pmThis is the recipe I have been looking for as I am allergic to tree nuts and coconut. I have done a lot of trial and error, but with this recipe I would just swap one equal ingredient for another (sun butter). Can’t wait to try this recipe!
Andrea says
August 13, 2014 at 1:42 pmJust recalled that sun butter and baking soda will turn the cookies green and greener as time goes by. Perhaps I could try apple butter or pumpkin puree.
Andrea says
August 13, 2014 at 3:31 pmI tried the apple butter and used 4tablespoons of arrowroot. It was too runny so made as cupcakes. I cooked for 17 minutes and still gooey so perhaps need a lot more starch when using apple butter.
Halle Cottis says
August 19, 2014 at 7:54 amApple butter does not have the fat needed for these muffins and unfortunately will not work.
Kim says
September 23, 2014 at 4:57 pmThis is not anywhere near a consistency to roll into a ball? I had to add ground flax seed & coconut flour & a fourth T of tapioca flour, but it was still too sticky and wet?
Halle Cottis says
September 25, 2014 at 9:31 amIf it isn’t the consistency to roll, that is fine, just spoon them on.
Lisa says
November 21, 2014 at 12:48 amI just made them but had to use cashew butter, arrowroot and ground chia for the egg (allergies). The dough got pretty shiny and gooey… Maybe from the chia? Anyway, the first batch I made with heaping tablespoon size drops and they didn’t cook through well (but still tasted yummy) so the second batch I made into teaspoon size little cuties and they were perfect cookie consistency. Thank you so much for this recipe!
Linda says
May 5, 2015 at 7:45 pmTried the cookies and scones. Sadly, they were mot a hit. Will really have to tweak this recipe to achieve a more palatable consistency.
★★
Marilynn says
March 1, 2018 at 4:53 pmHave you or anyone found any recipe for muffins or scones that are gluten, dairy And EGG FREE? I’m allergic to all 3 and flax eggs don’t act t he same in baking when also eliminating gluten and dairy!
HELP PLEASE!
★★★★
Halle Cottis says
March 5, 2018 at 2:13 pmI’ve had good luck with neat eggs and I don’t use gluten or dairy in my pancake recipe and it works beautifully. Check them out, I bought mine from the local grocers. Amazon sells it too. http://amzn.to/2FVFsDf
Bill says
January 16, 2019 at 8:42 pmWhat could i replace the almond butter with, maybe ghee, or regular butter? or how about a soy butter?