Description
Easy oil-free, gluten-free, and refined-sugar-free scones with tahini, oatmeal, and chocolate chips. Perfect with a warm beverage in the morning or evening!
Ingredients
- 1 cup gluten-free oat flour
- 3/4 cup old-fashioned rolled oats
- 1 tsp baking powder
- 1/4 cup “stiff” tahini
- 3/4 cup coconut milk lite
- 1 TBSP unrefined coconut sugar
- heaping 1 cup dark chocolate chips (divided)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the oat flour, oats, and baking powder in a medium bowl and toss to combine. Add in the tahini, coconut milk, and coconut sugar and mix to combine.
- Fold in 1/2 cup dark chocolate chips. You should have a thick workable ball.
- Spread the dough on a parchment lined cutting board and press into a large circle about 8-10″ in diameter. The dough should be about ~1″ high.
- Use a damp knife, cut the dough into 6-8 triangular wedges.
- Carefully transfer the scones to the parchment lined baking sheet using a spatula. Bake them for 22-25 minutes until golden brown and firm to the touch. Allow scones to cool completely before serving.
- Drizzle the scones with optional melted dark chocolate. To do this, melt 1/2 of the dark chocolate chips in a saucepan over low heat until liquified, then drizzle it over scones in a zigzag pattern with a spoon.
- Store the leftover scones in an airtight container in the refrigerator for 5-7 days and freeze for longterm storage.
Notes
Recipe adapted from The No Meat Athlete Cookbook: Blueberry Scones
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free