Gluten Free Chocolate-Coconut Scones

by Joanne on February 11, 2013

Sweet and chocolaty, a lot of coconut influence using Stevia in the Raw as the main source of sweetness.  Served slightly warm with a little bit of 100% all fruit jam, a perfect presentation on Valentine’s Day. 

Sat Sun Feb 103

A Valentine tweet treat for your honey.

Sat Sun Feb 104

Makes 20 to 24

  • 2 cups brown rice flour
  • 1/2 cup coconut flour
  • 1 1/2 cups Almond flour
  • 1/2 cup Stevia Extract in the Raw
  • 1/2 cup shredded coconut
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3 large eggs
  • 1 cup Vanilla Soy milk
  • 1 tsp vanilla extract
  • 1/4 tsp liquid cocoa stevia extract
  • 1 cup chocolate chips

Preheat oven to 350 F. Line baking sheets with parchment and spray with non stick.

In a bowl, mix the flours, stevia, coconut, cocoa powder, baking powder, salt and baking soda.

In a large bowl whisk the eggs, soy milk, vanilla, cocoa stevia extract.  Add the flour mix just until blended.  Fold in chips.

Drop onto prepared pan by  2 Tablespoons Each Scone, about 2 inches apart. Bake for 18 – 20 minutes.

Sat Sun Feb 106

Very chocolaty.

Sat Sun Feb 1016

It’s like a big, round cookie.  A little crisp on the outside and soft in the middle.

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1 Comment

  • At 2013.02.12 17:10, Cucina49 said:

    Those look filling and yummy–a great pre-workout snack!

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