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Tribe Recipes – Gluten Free Chocolate Chip Scones

Honestly, these scones go so fast in my house that I always double the recipe right off the bat. They are nutritious, filling, delicious and have no grains at all. Great for breakfast, snack, dessert or on the go! They freeze well too!


  • 2 1/2 cups blanched almond flour

  • 1/2 tsp sea salt

  • 1/2 tsp baking soda

  • 1/3 cup grapeseed oil

  • 1/4 cup real maple syrup

  • 2 large eggs

  • 1 cup coarsely chopped dark chocolate or chocolate chips


  1. Preheat the oven to 350 degrees.

  2. Line two large baking sheets with parchment paper.

  3. In a large bowl, combine the almond flour, salt, and baking soda.

  4. In a medium bowl, whisk together the grapeseed oil, maple syrup, and eggs.

  5. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate.

  6. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.

  7. Bake for 12-17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean.

  8. Let the scones cool for 30 minutes on the baking sheets, then serve.

Recipe modified from Elana Amsterdam’s Almond Flour Cookbook





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