CHOCOLATE CHIP SC0NES
Chunky, soft scones. Making them smaller will produce scone-like cookies. These are not quite a muffin, not quite a
cookie and much more like a tasty chocolate chip scone. I prefer these without
nuts. Ian likes the scones sliced in
half with butter and I like them plain. I think this is normal for Ian who tells everyone that his favorite food is butter! By the way for two photos I used half raisins half chocolate chips (Lindt chocolate bar broken up) as I didn't have enough chocolate and besides too much chocolate often gives me a migraine, unfortunately. That is not an option for low-carbers wanting to lose weight....definitely maintenance-style baking when using raisins in such a quantity. So, please follow the recipe as directed. Update: If you frequently get migraines from eating chocolate and other things, then make sure you are supplementing with magnesium. 400 mg a day and after a while your migraines should be a thing of the past. Do check with your doctor before starting any supplements as certain medications like blood pressure meds or thyroid meds (timing!) could be affected.
33/4 cups Gluten-Free Bake Mix 1, (925 mL) OR use Bake Mix 2 (just use 1 1/2 tsp unflav. gelatin as well)
1/4 cup oat flour (60 mL)
1 tsp baking soda (5 mL)
3/4 tsp
salt (3 mL)
1/2 tsp baking powder (2 mL)
1 cup butter, melted (250
mL)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
1/2 cup bulk sweetener, of choice such as allulose (125 mL)
6 eggs
1 tsp vanilla extract (5
mL)
2 cups sugarless chocolate chips (500 mL)
1/2 cup chopped walnuts, OR pecans (optional) (125 mL)
Preheat oven to 375°F (190°C). In
large bowl, combine Gluten-Free Bake Mix, oat flour, baking soda, salt
and baking powder. Set aside.
In food processor,
process butter, liquid sweetener, bulk sweetener of choice, eggs and vanilla extract 2 minutes. Add gelatin, if using; process. Add dry ingredients; process at least 1
minute. The dough will be stiff. Stir in chocolate chips and walnuts or
pecans.
Place in heaps of 2
tbsp (30 mL) of cookie dough on well-greased cookie sheet. With clean fork, flatten cookies ever so slightly. Bake in 375°F (190°C) oven 7 to 10 minutes, or until
brown underneath. Immediately transfer, using an extra thin spatula, to a wire
rack to cool. Repeat 2 more times with the rest of the cookie dough. These cookies can be kept at room temperature
for a couple of days.
Helpful Hints: Double the
ingredients for the Gluten-Free Bake Mix to make 5 cups (1.25 L). These scones or cookies lose that lovely scone-like texture after being refrigerated, so keep them at room temperature
for as long as possible. They taste best
in the first two days. This recipe is
great for the holidays when lots of people will help one out with eating the
goodies.
Yield: 40 scones/60 cookies (use 2 tbsp vs 1 tbsp cookie dough)
1
scone/cookie
2.9/1.9 g net carbs
2.9/1.9 g net carbs