I am indebted to Elana Amsterdam, whose blog, Elana’s Pantry, has become my go-to source for easy, satisfying gluten-free recipes.
First of all, her recipes’ ingredient lists are usually short and simple. Whereas the typical gluten-free baked goods recipe from other sources requires multiple types of flour and expensive xanthan gum, Elana’s come out beautifully with usually one type of flour (often coconut or almond), mixed with a few eggs, shortening and natural sweeteners like honey or agave syrup.
It’s been the coldest week of the year in my wintry city. In need of a baked good for a potluck tomorrow, I pondered between two of Elana’s recipes. One was an almond-flour slightly sweet drop biscuit, the other was the recipe below for chocolate chip scones of coconut flour. Luckily, I had both types of flours on hand and had the luxury of deliberating. Since I hadn’t had a chance to try the chocolate chip scones yet, I succumbed to curiosity knowing that in case I didn’t like the way they turned out, I’d have a back up. Luckily, they were delicious and I am certain my potluck crew will love them! So easy that making a second batch was no trouble at all.
Note: The instructions reflect how I made these, which is slightly different than the instructions on Elana’s site.
Gluten-free Chocolate Chip Scones
- ½ cup coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup vegan shortening
- ¼ cup honey
- 4 large eggs
- ½ cup (about 3 ounces) chocolate chips
- Combine coconut flour, salt and baking soda
- Mix in shortening, honey and eggs
- Fold in chocolate chips
- Scoop batter onto a parchment paper or silpat lined baking sheet
- Bake at 350° for 10-14 minutes
- Cool and serve