Gluten Free Coconut Chocolate Chunk Scones

Gluten_Free_Coconut_Chocolate_Chunk_SconesServings: 16
Preparation Time: 15 minutes

2 1/2 cups almond meal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup organic sugar
2 large eggs
1/3 cup coconut oil (melted)
1/3 cup shredded coconut (toasted)
1/2 cup chopped pecans
1 cup dark chocolate chips or chunks

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.

Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.


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Psychologist, Master Certified Coach and Certified EFT Practitioner. She is one of the world’s leading experts in using Emotional Freedom Techniques to help people lose weight without dieting, stop binge eating, and reduce anxiety and stress. She is the author of 4 Books on Emotional Freedom Techniques, the EFT Tips Newsletter, the Binge Eating Teleseminar and the EFT Weight Loss CD. Carol has a thriving coaching practice and is passionate about helping others succeed.

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