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.
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)
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).
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!
Nutritional Information: Calories: 193 Fat: 14.2g Carbs: 12 g Protein: 5.5g
- 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
- 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.
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.
- 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!!