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Chocolate Chip Scones

You’d never guess these Chocolate Chip Scones are grain, gluten, and dairy free!

Six years ago, the concept of going grain-free was totally foreign to me. My Aunt Kim, whom I’ve long admired for her cooking prowess, was the first in our family to eliminate grain. She discovered grain had a direct link to her autoimmune issues.

We all thought she was bonkers at first and had absolutely no desire, at all, whatsoever, to give up grain. These scones were the first unconventionally made dessert I ever tried. My Aunt Kim gave me the recipe and, after I made them the first time, I was hooked. As an awesome substitute for chocolate chip cookies, these scones are the perfect little treat to satiate your sweet tooth!

Overall if you are on the fence about giving up grain, I would try these. They will definitely give you an example of what is still possible without grain.

If you enjoyed these scones you’ll love my Strawberry Breakfast Cookies and Not Your Mama’s Chocolate Chip Cookies!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 3 votes

Grain Free Chocolate Chips Scones

Makes 25 scones
Print Recipe


  • 2 1/4 cups tightly packed superfine blanched almond flour
  • 2 large eggs
  • 1/3 cup avocado oil
  • 1/4 cup organic agave nectar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup dairy-free chocolate chips


  • Preheat the oven to 350°F.
  • In a large bowl, add the almond flour, eggs, avocado oil, agave nectar, baking soda, and sea salt. Stir to combine well, then fold in the chocolate chips.
  • Using medium size cookie scoop, form the dough into balls and transfer onto a baking sheet.
  • Bake for 15 minutes. Enjoy!
Author: Brittany Williams


    1. Try coconut flour, although the equivalent (cup-for-cup) is not equal; I believe you would use less coconut flour. Definitely look it up.

  1. I just made a batch if these! I am in heaven! My daughter loved them too! Thank you for such a nice treat. But I am goin to have to pack them away to eat only a couple each time. Yikes!

  2. The only problem my daughter and I have with these scones…is trying not to eat the entire batch in one sitting! These scones are absolutely ridiculous! 🙂

  3. You mentioned using another gluten free flour but it changes the recipe. Do you have any suggestions on what changes? My kids are both allergic to nuts. Thank you!

  4. Saw a question last year about a replacement for Agave Nectar. Is there a response to that as I have the same question. Maple syrup possibly? Thank you!

  5. Made my first batch today. My daughter (25) asked if half the batch could be cinnamon. I did half with chocolate chips and half with cinnamon. The consensus is they are wonderful! Even my grandsons (4 & 6) like them. Win for Nana!

  6. Hi Brittany!

    Could I use moist almond purée from making almond milk, or does it have to be dry almond flour?


  7. these are amazing cookies! to me they tasted like a cross between a macaroon and a scone. I recommend them highly

  8. 5 stars
    These were extremely easy to make and SO delicious! Like everyone else, I couldn’t eat just one neither could my fiancé. We got about 31 scones out of this recipe.

  9. 5 stars
    I used flax eggs and subbed apple sauce for the oil and they came out great! Soft on the inside and browned on the outside. These have become a staple in my home!

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