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This post has two purposes:
1) To share a delicious sugar-free recipe with you.
2) To raise money for Ovarian Cancer Research. Kelly Ripa, Electrolux, and Foodbuzz are all working together to raise money for the cause. On Kelly Confidential, you can select a perfect tea party outfit for Kelly’s Tea Party for a Cause. When you do, Electrolux will donate $1 to the Ovarian Cancer Research Fund. Foodbuzz and Electrolux are also partnering to host a Top 9 Tea Party Takeover on Friday, March 25th. In a Top 9 Takeover, Foodbuzz asks all Featured Publishers to construct a post around a theme and then, for one day only, all Top 9 posts reflect that theme. For this Electrolux Tea Party Top 9 Takeover, Foodbuzz has asked all Featured Publishers to create the perfect tea party recipe, and Foodbuzz will donate $50 to the Ovarian Cancer Research Fund for every tea party recipe created.
I present to you HEAB’s Scookies…
What the heck is a scookie you ask? Well, it’s what happens when you start out making scones and end up with something that resembles a cookie.
Recipe adapted from Elana Amsterdam’s recipe for chocolate chip scones in The Gluten Free Almond Flour Cookbook
Yield: 23 scookies
Ingredients:
- 2 1/2 cups blanched almond flour
- 1/4 tsp Celtic sea salt
- 1/2 tsp baking soda
- 1/3 cup coconut oil, melted
- 1/4 cup coconut butter, melted
- 2 large eggs, (allow to warm to room temperature prior to use)
- 2 tsp vanilla extract
- 4 whole squares (8 servings) of Bakers unsweetened chocolate, chopped into chunks in food processor
Directions:
- Pre-heat oven to 350℉.
- In large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the coconut oil, coconut butter, eggs, and vanilla.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined, and then fold in chocolate chunks.
- Drop the batter using a mini ice-cream scoop, two inches apart on 2 Silpat or parchment paper lined baking sheets.
- Bake for 12 to 15 minutes, until golden brown or a toothpick inserted into the center of a scookie comes out clean. Allow to cool for 30 minutes on the baking sheets before serving.
{ 87 comments }
This sounds really very good! However, when backing with nut flours I am a bit paranoid about the high amount of PUFAs and the danger of them oxidising. But the backing time is very short, so probably this is not an issue. But I like almound flour as well and use it from time to time and those treats seem to be simple to prepare – I am going to give them a try!
OMG… they look like you could eat them all.. and i would…
Bid,
Stopped at 5.
wimp…
Heather, those look crazy amazing delicious! I think I would love them, even without any sweetener. Yum.
What’s the difference between coconut oil and coconut butter? I continue to be confused. I make my own coconut butter in the vitamix just blending coconut shreds. What’s the oil?
Jen,
This is how I like to explain the difference between coconut butter and coconut oil. It’s like almond oil vs almond butter. The oil is just that – the oil extracted from the nuts, but the butter is both the oil and meat of the nut ground up together.
So, you use the coconut oil like you would other oils – for cooking, baking, etc., but coconut BUTTER works much better as a topping on oats, pancakes, toast, in sandwiches, smeared on baked goods, etc. B/C the coconut butter contains coconut meat, it does contain naturally occurring sugars and more fiber – unlike the oil which contains none of either. However, the calorie/fat content is about the same.
That is a good way to explain Heather, using almonds as comparison, I always use olives as an example to show the difference, Think about olives and olive oil. If you press the olives you squeeze out the oil out of them and get olive oil. If you grind the olives in a blender/food processor it becomes a paste and you get olive tapenade.
Same applies to coconut: when you press the coconut meat you squeeze the oil out of it: coconut oil. If you grind the coconut in a blender it becomes a paste and you get coconut butter!
Ana
Sorry to be getting into your comments, just wanted to say that the calorie content might be similar, but coconut oil is juts that, pure fat, while the coconut butter has also fiber, protein, and a little carbohydrate from the coconut meat.
As Heather said, each one is good for a different application. I love both coconut oil and coconut butter and since I discovered them I can’t live without any of the two!
Ana
These look and sound delicious! I need to get more coconut butter soon or make my own. I just spent way too much money on gluten free stuff yesterday, so I need to get myself in the kitchen and start baking! Have a great weekend Heather.
oh how happy i am that i just ordered almond flour yesterday! i gave up fresh fruit/dried fruit for lent and this is the perfect sugarfree solution! funny enough, my tummy woes have all but disappeared! maybe too much fructose?
Holy Scookie! Looks phenomenal! And what a great cause…although Kelly Ripa gets the fun part of dressing up
I often make “Mookies” – a cross between a Cookie and Muffins
I rarely add sugar anymore now; although I do use Maple Syrup at times. Depends on my mood. But for everyday stuff, I find that bananas, applesauce, raisins and nut butters are just perfect.
Oh and chocolate
Love the name Scookie – sounds great. They look great as well!
Hope you have a great weekend Heather! 
Oh…Heather… Wow. I’m ready to make some of those! I have been trying to create a scone recipe for a month or so now using almond flour, and had some “turns into a cookie” ‘fails’ on the way
Thanks for sharing!
That looks epic.
Do you think this would work with coconut flour? I have plenty on hand, but no almond flour.
Matt,
Not sure – coconut flour absorbs so much liquid, and when I’ve used it in baked goods, everything comes out really dry. You can always try making your own almond flour – just grind up almonds in your food processor, but stop it before they turn into to almond butter.
i probably would have just eaten the batter. congrats to you for waiting to bake them. oh, and thanks for mentioning silpat sheet. i’m writing it down as something i might want to purchase. i do a lot of gluten free baking and the dough is just so sticky.
Kathleen,
Trust me, there was some batter consumed. Love my Silpats! Definitely a must for any baking.
Yay I can eat these
Enjoyed some eggs again this morning!! Now need to make these! Perfect for my candida journey right now.
Pure2Raw,
Was wondering how the eggs were going. Sounds like it’s going well. About to eat some myself. They are really good scrambled atop a baked sweet potato with tahini.
Reading the comments, it’s so cool how these scookies are jumping out for everyone in different ways, grain free, gluten free, sugar free, (fructose free), candida-friendly, woohoo! Bookmarking these as next week’s sweet treat:)
Oh wow! I love the little chocolate explosion that happens when you break these little guys open! They look great, Heather
Scookie. Hehe.
Totally bookmarked. I’d probably use chocolate chips because I’m not a fan of unsweetened chocolate, but I love that it uses coconut butter.
Evan,
These turned out better than expected. The saturated fat from the coconut makes them flaky – like biting into a fluffy pie crust cakey cookie kind of treat. Yum, and they would be excellent with chocolate chips!
How DO you eat that unsweetened chocolate!? Did it take you a while to get used to it?? I tried a Baker’s square before….and proclaimed I’d rather not have chocolate! Eeek!
BnB,
I tried it one night out of desperation when it was the only chocolate we had in the house. Started out by dipping it in almond butter and then realized I loved it all on its own. That being said, it’s really the only unsweetened chocolate I like. The Hershey’s brand is OK, but most others are too bitter for my taste buds.
When I ate the unsweetened chocolate straight from the box, I didn’t love it as much as when I used it for baking or as a topping on my oatmeal.
The key for me is to get it melted and that’s when I can taste the chocolate richness.
I just baked Banana Chocolate muffins using the unsweetened Baker’s square and really loved it.
Thanks for all the great and creativ recipes Heab.
Wow! I’d love to make some of these, except that I don’t have any almond flour. I wonder if regular flour like spelt or buckwheat would work?
Stephanie,
Not sure, but definitely worth a try!
Ahhh, that melted chocolate looks so good!
oh coconut and gluten free are pure bliss for me. Great recipe heabs! And not nut butter!
p.s.
Have you tried this protein? Its really good in oats/porridge and to bake with.
http://bit.ly/gPVrII ( i shortened the link for ya)
Lindsay,
Yes! Allie (Pimp My Protein Shake) sent me a small sample of her’s, and I thought it was really good. Couldn’t believe it as I usually hate hemp. However, I think the sample Allie sent me was sweetened. Can’t remember. That’s not a bad price either. Thanks for the link. Might have to order some. Sun Warrior is so expensive!
Oh wow HEAB, you outdid yourself. Im makin’ these babies.
Scookies!!!! I LOVE the name!
Do you think these would turn out with a mix of maybe whole wheat pastry flour and brown rice flour? I don’t have any almond flour
I wish I could come over for tea and scookies too! Or have you over – either way would work
Alexandra,
Not sure but worth a try.
Yumm! I’m loving the sugar free recipes!
They look amazing – and yes, I totally would come over for tea and cookies
… even though that would mean crossing the entire ocean! 
Heather these look so good — look at that melted chocolate center! Yum.
Omg, those scookies look just too good, and I love they don’t have any sugar added, I must make those!
Every time I see your amazing concoctions with pieces of chocolate in it I get a craving and go get me a square
I love coconut butter too!
Ana
Aaackkk, I was going to make the scookies but just found that I am out of almond flour (and not enough almonds around to make my own), adding that to the list. I may run to the store this afternoon, I am craving coconut + chocolate now!
The scookies reminds me of coconut macaroons!!
Ana
AHHHHH! I Love this!!! Especially because it is sugar-free
And chocolate+Coconut is a great combo!!!!!
I love!! I can’t wait to try these with chia seed eggs!
Those look even better than regular scones! The one with all the chocolate oozing out…YUM. Why does melted food (mainly chocolate and cheese) always look so appetizing?!
HEAB these look amazing!!! Yummy!!!! I would love one crumbled on my oats!!!
O.M.G. I die. That is all
Oh those cookies look wonderful! I love that you baked them for a cause.
And that they are grain and gluten free.
But what I love even more is that huge GLOB of chocolate in the last picture. Oh.my.goodness.
NICE WORK
Such a good cause!! Thank you for posting this, they look absolutely amazing!
These look delicious, Heather! And what a great cause. Would love to try making these. Looks like you are doing great with your Lent sacrifices
Yummers especially the oozing chocolate and it still being sugar free….fancy that!
By the way, I thought Scookies and a cause was going to be something about Girl Scout Cookies. Obviously, I was (well, am but that’s another story) a bit off! Love the name and the cause
Ohhhh myyyyyy *drool* I love Elana’s recipes! Thanks for some Saturday inspiration
Hi,
I just discovered your site today and cannot contain my excitement! I can’t wait to make these and your other delicious recipes. Thank you so much!
Lindsay,
Thanks for reading. Glad you found me. Enjoy your scookies!
Oh my! Oh my! Your scookies look magnificent and when I am back home I will definitely be making myself a sugar-free batch!!!
Scookies…haha I love that name! They look so easy to make!
Love the idea of using the natural sweetness of almonds and coconut in these cookies
Swoonalicious photos indeed!
Gosh- bigosh Heab, you totally know what’s good and right up my alley. First it was the chocolate- chip hummus, now it’s coconut- chocolate cookies without added sugar! My goodness, we really are more similar than I thought
I’m totally making these when I get my hands on some farm fresh eggs- which will be tomorrow
I’m sure they’d be amazing atop oats with nut- I mean seed 
- butter!
Your SUGAR FREE Cookies look DEEEEE-LISSSHHHH-IOUS!!!
I want to make those RIGHT NOW! 
xoxox
Kathleen
Heather, these look AMAZING!
Heather, that’s so crazy how these look like little cookies and cream ice cream balls!! i would kill to get that those chocolate chunks haha <3
mmm and the almond flour coconut combo would make it cookie dough textured i bet …. mmm im just staring at the melting chocolate chunk oozing from the last pic!! (i cant look away!!!)
the added bonus is that they're for a wonderful cause- scookies on a mission to cure
xoxo <3
These look so good! Anything with chocolate has got to be!
Scookies!! Love it! great cause and great post. Love you girl!!
I can’t wait to try these. They are superb-looking. Thank you!
The last picture of the chocolatey goodness oozing out… well… yea. I think I’m drooling. That’s all I have to say.
Funny enough, I have all the ingredients to make these… I see some scookies in my future very soon!
Dear goodness. Please post one that you don’t need an oven for? These look SO delightful. YUMMM.
Hi Heather,
I’ve been reading your blog for AGES (and found a few of my other favourite blogs through yours, thank you VERY much!) and always think your food looks amazing. BUT….I always also feel overwhelmed when I start reading your ingredients as I don’t know what half the things are, if you make them yourself (and if you do, are they something I could buy instead), or where to get them for myself.
So I’ve decided to start small. My breakfast is often rolled oats with some cinnamon and fruit and nuts added in. Your breakfasts (and oat snacks in general) always look so yummy! What kind of oats should I buy to eat breakfasts like yours and in what form do I get them? If this question is too general, it’s because I really need your help even more than I thought! haha!
And tahini looks incredible! It’s seed butter? Where do I find that?
Thank you! And while I’m at it here, what a beautiful little girl you’ve got! It’s been fun reading your blog throughout the pregnancy and birth!
JJ,
I know – I can throw some pretty wacky and hard to find ingredients up on my blog – sorry about that. As far as oats go, there are so many to choose from. I love Quaker old fashioned rolled oats, and usually just cook them on the stove-top with water or coconut milk. My favorite grain for hot cereals is oat bran. Quaker makes a good one – look for it in the hot cereal aisle. I love it – so thick and creamy. Again, I cook it on the stove-top with water, and it cooks up in less than 2 minutes.
Tahini is sesame seed paste. I order the Joyva brand in bulk from Amazon, but you can find tahini in any health food store. It’s used in a lot of Middle Eastern dishes. It’s slightly bitter, but I love it straight up plain. Hope you find some soon, and thanks so much for reading and for your kind words regarding Summer. I think she’s beautiful too.
I live in the middle east, and one of the new ways I’ve learned to enjoy tahini is by dipping dates into it!! It’s a great “dipping snack” that my kids love! try it! it’s an awesome combo, made even better by drinking their cardamom infused coffee afterwords!
Look at that oozing chocolate!!! Droooooooooooooool. I could learn to love unsweetened chocolate. In fact, I tried a square of Baker’s unsweetened because of you and I’ll tell ya, it’s not bad at all!! Yep, could definitely get used to.
And it’s really good for you straight up, no sweetener. Win win!
Jenn,
I first ate the Bakers unsweetened out of desperation one night. We had no other chocolate in the house, and I NEEDED some. So, I started off by dipping it in almond butter, but now I love it all on its own. I’m telling ya, it’s addictive!
First, “scookie” is adorable! Does Summer have any nicknames yet? I nominate scookie;) Seriously my kids have so many nicknames it’s a wonder they ever figure out their real name at all!
Second, I am so making these cookies tomorrow!! Look delish!
Love that you adapted that scone recipe to sugar free! I love the recipes in that cookbook, but that agave nectar can be dangerous stuff for me as it tastes like pure maple syrup.
I will have to try this recipe soon!
These look and sound so yummy, I have to try these!
I LOVE recipes that I never have to change or edit for my needs. I can’t wait to make these Heather! Using coconut butter is a great idea to replace the sugar
I will probably use my coconut creme concentrate which I get from Tropical Traditions, since I am pretty sure it’s the same as the Artisana stuff. Or can you make coconut butter?
Meagan,
I’m sure the coconut cream would work, but I always make my own coconut butter: http://heathereatsalmondbutter.com/recipes/coconut-butter/. Super easy and much cheaper than Artisana. Enjoy your scookies. So sad mine are all gone.
Looks like cookies n’ cream ice cream balls!
These look like little cookie dough bites! Do they taste like it? I also wonder if a flax egg would work..?
Kelsey,
Alex just posted a delicious looking version with chia gel instead of eggs: http://spoonfulofsugarfree.wordpress.com/2011/03/21/smacaroons/
Hi Heather,
Just found your blog, I love it! Summer is beautiful and you seem like a wonderful and honest blogger which I’m always looking for. I recently eliminated grains and sugar from my life as well. Keep it up!
Jenna
OMG i just made these…and ate half of the batch! ahh!
I am so excited to make these! However I want to use almond butter instead of coconut butter. I’m thinking if anything it will only make the cookies a bit heavier but I’m not entirely sure. I haven’t been cooking gluten-free for very long.
Any suggestions?
Marie,
I think the scookies would turn out great with almond butter. Definitely worth a try. Might need to add a little sweetener though as almond butter is not as naturally sweet as coconut butter. Let me know how it goes!
love the recipe heather- thanks for the earlier tip o n coconut butter- i ended up making HEABified coconut butter. My husband LOVED them and asked for me to make them again!
Oh my gosh these look delicious. I wish I could grab one through the screen!
Heather! MY LOVE! As I mentioned recently, when my sailor-man and I go on roadtrips it’s become tradition to bring along homemade baked goods to thwart the need to purchase any on the way. Banana bread is THE tradition, along with a “something else” – these scookies will be our “something else” for our week long roadtrip to his family reunion!
I subbed spelt flour for coconut flour as I didn’t have any on hand, and they still worked out wonderfully – perhaps a little bit more dry?, but very delicious regardless! I also used a tablespoon to smoosh these scookies into shape, and it resulted in FIFTY bite size balls. DELISH!
Oh. My. Gosh, Heather.
I am in LOVE with these!!! I made a half-batch to test them first, and I am kicking myself for it now, lol. Don’t fret, though, I’ll be making another – full – batch tonight! =)
You rock. Thanks for sharing your amazing recipes!
Haley,
You are welcome. I’m so happy to hear you liked the scookies, and yes, 1/2 a batch is definitely NOT enough. Thanks for reading and I hope you’re enjoying more scookies soon!
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