Friday, April 20, 2012

Coconut Flour Chocolate Chip Scones

After several requests for an adaptation of the chocolate chip scone recipe I posted recently, I did a little research and came up with this version that uses coconut flour instead of almond flour. I like baking with both types of flour, but almond flour offers a more neutral taste and moist texture. I love coconut, so this scone recipe fills the bill on so many levels. The flavor is delicious, with some coconutty undertones. I could have probably made 14 scones, but since I ate about one scones worth of batter from the bowl, I ended up with 12 large scones. They are a little less moist than their almond flour counterparts, but nothing that a little smear of grass-fed butter or fruit spread can't take care of. Enjoy this nut-free treat with coffee or tea. And feel free to replace the chocolate chips with fresh or dried fruit. Enjoy!

Adapted from

Makes 12 large drop scones.

3/4 cup coconut flour, sifted
1/4 tsp baking soda
1/2 tsp cinnamon
2 Tbsp raw honey, liquified
1 tsp pure vanilla extract
1/2 cup coconut oil, liquified
6 pastured eggs, at room temperature (You can do this quickly by placing the eggs in a bowl of very warm water for about 5 minutes.)
1-2 Tbsp full-fat coconut milk
3/4 cup dark chocolate chips, chopped nuts, fresh berries, or dried fruit (or a combination)

Place scones about one inch apart.
  1. Preheat oven to 350 degrees F.
  2. Prepare a large, rimmed baking sheet by lightly coating with coconut oil.
  3. In a medium bowl, sift together dry ingredients, stirring with a fork or whisk to combine.
  4. Combine honey, vanilla, and coconut oil in a large bowl.
    NOTE: I recently purchased a Cuisinart immersion blender with a whisk attachment. I used the electric whisk for this recipe and it worked out great. You could use a hand mixer or a lot of muscle to make this happen, too.
  5. Add eggs, one at a time, mixing after each addition.
  6. Pour dry ingredients into wet and combine. (I used my electric whisk here, too.)
  7. Let batter sit for 5 minutes to see how much liquid the coconut flour absorbs, then add coconut milk, 1 Tbsp at a time, until the dough is moist but not overly wet. I added 1 Tbsp, but will add 2 next time.
  8. Use a cookie scoop or spoon to drop two-inch mounds of batter on the baking sheet, about 1 inch apart. 
  9. Bake for 20 minutes or until lightly toasted on top and a toothpick comes out clean.
  10. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.


  1. So good!! I added applesauce to keep them moist. My 8 year old ate 3 of them in about 10 minutes!!

    1. Hi, Cathy! I like the idea of adding applesauce. I'll have to try that next time. Thanks for the great suggestion. I always appreciate the feedback!

  2. These are amazing!! I used half a cup of coconut flour and half a cup of hazelnut flour and added the two TBsps of coconut milk. Added dark chocolate chips, raisins and some chopped live for! So yum!! I've lost 20 lbs on the Paleo diet and my leaky gut is coming under control

    1. Hi, Anon! I bet the hazelnut flour was a great addition. I love all of your mix-ins, too! Nice job on the weight loss, and I'm glad to hear about your success with the leaky gut, too. Keep it up! Thanks for the nice comments!

  3. This recipe is great! I used it as a base and modified it a bit based upon what I had in the fridge. I used butter instead of coconut oil (because I was too lazy to chip out enough to melt! hahaha). I added dark chocolate chips and some pitted cherries (I squeezed out most of the liquid from the cherries). I used probably 4 tbsp of extra liquid (heavy cream), but I figured I'd just cook them longer if the mixture became to watery. Instead, they came out really moist. The texture reminds me a lot of a cake batter cookie. Yum!!!!

    1. Thanks, Kristen! I'm glad you were able to make this recipe your own and that they turned out great! I am going to try a little more liquid next time, probably coconut milk or apple sauce (but I bet the cream was awesome!). Thanks for the great comments!

  4. Thank you so much for posting these wonderful recipees!! I've enjoyed baking again and love the smell of the coconut flour! I added applesauce, unsweetened shredded coconut, and craisins to them. I plan on brining them to our get together tonight, I think I'll let them try them before I tell them they are gluten/dairy/sugar free!!

    1. Hi, kaaats! You are SO welcome! Your additions sound delicious. I am definitely adding some applesauce next time I make these. Hope everyone enjoyed them at your get together. Sounds like you took the same tactic I use when introducing new foods to my kids. It can be very effective! :) Thanks for the nice note!

  5. These were so delicious! The only modification I made was 1/4 cup coconut oil with a 1/4 cup cocobut butter. The scones stayed nice and soft.

    1. Hi, Beth! I'm going to try these scones again soon with some modifications. I love hearing different ideas. I bet the coconut butter was delicious! Thanks for letting me know!

  6. I just made these but they came out with a really odd texture, a little grainy. I used the 2 tablespoons of coconut milk, and the batter was still a little dry so I added some applesauce. I just wasn't sure what the batter should look/feel like before baking. the taste is there but the texture is weird. any suggestions?

  7. Oooo, I LOVE scones! Coconut and lime sounds like the perfect combo! Thanks for linking up at Sweet & Savoury Sundays! :)