Chocolate Chip Scone, Cookies! | Soy Free
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It’s a cookie, it’s a scone, it’s Chocolate Chip Scone, Cookies!
I like scones, Kay likes cookies. So I made a combination of the two and we’re both happy! When we went to the Gluten and Allergen Free Expo at the beginning of the month we found a few chocolate brands that don’t contain soy. We typically used Enjoy Life Foods whenever we made chocolate chip cookies, but this time we tried PASCHA chocolate this time. PASCHA is free of the top allergens. I fell in love with the coffee chocolate bar I bought at the expo. Since Kay was diagnosed with FPIES we’ve found so many amazing products and options.
We love cooking and baking in the kitchen together. Sometimes Sweet Baby Girl doesn’t realize things need to actually cook a bit before consumption. As we scooped the cookies and placed onto the cookie sheet, she wanted to just pick them and eat them as is! She got so upset when I put them in the oven and scream, “No, mama! Cookies, please!!” 10 minutes later we had our cookies. She was so happy. 🙂
Somehow we finished all these cookies today.. As I’m writing this post I thought I would snack on a cookie and some milk. I went into the kitchen just before and there’s just crumbs as evidence that these were actually here today. We had 18 of these cookies! Okay, so maybe Kay lost about 5 outside, but we ate a TON of cookies today.. YIKES!
We’ll eat kale all day tomorrow, or just not eat an entire batch of these Chocolate Chip Scone, Cookies!
These are really easy to eat. Delicious with coffee, milk, or even tea! Kay enjoyed her cookies with some of our Raw Apple Cider. She can eat them since they contain no soy. We love sharing soy free recipes with you guys! 🙂
Kay and I are going to be in the kitchen again this weekend, and we’re thinking of making a bunch of pumpkin treats! She’s never had pumpkin so we’ll be trailing it to make sure it’s not an FPIES fail for the holiday season. Fingers crossed that she passes and she can enjoy all the pumpkin goodness that fall brings! She has a major sweet tooth and thankfully loves to eat healthy too.
Back to these cookies, I’m sure you’d like the recipe right? If not I’m writing this post so I can have the recipe forever. 😉 In fact I actually started this blog to make sure I’d always have my favorite recipes! For example, tonight I made potato and egg sala recipe and used my website for the recipe – my brain can’t remember every measurement. We hope you try these chocolate chip scone, cookies! If you do let us know how you liked them! 🙂
Chocolate Chip Scone Cookies
Ingredients
- 1 stick butter softened, 113 g
- 1 cup all purpose flour 120 g
- 3/4 cup bread flour 90 g
- 1 teaspoon vanilla 5 ml
- 1/2 teaspoon salt 3 g
- 1 teaspoon baking soda 6 g
- 1 teaspoon baking powder 4 g
- 3/4 teaspoon cinnamon 2 g
- 1/3 cup granulated sugar 67 g
- 1/3 cup brown sugar 73 g
- 1 egg
- 1 egg yolk
- 1 1/2 cups chocolate chips 255 g
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add the softened butter, all purpose flour, bread flour, vanilla, salt, baking soda, baking powder, cinnamon, granulated sugar, and brown sugar to a stand mixer bowl. Mix on medium low until everything is combined and the mixture looks sandy and uniform.1 stick butter, 1 cup all purpose flour, 3/4 cup bread flour, 1 teaspoon vanilla, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon cinnamon, 1/3 cup granulated sugar, 1/3 cup brown sugar
- Add the egg and egg yolk. Mix again until the dough comes together into a smooth, soft mass. Scrape the bowl if anything sticks to the sides.1 egg, 1 egg yolk
- Pour in the chocolate chips and fold them into the dough until evenly incorporated. Use low speed or a spatula to avoid overmixing.1 1/2 cups chocolate chips
- Scoop portions of dough onto the prepared baking sheet. They should be spaced slightly apart since they will spread just a bit.
- Bake for 10 minutes, or until the edges look set and the tops no longer appear glossy. The centers will be soft, which is perfect.
- Let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely.
Notes
- Substitutions: Replace bread flour with more all purpose flour if needed. Allergy friendly chocolate chips can be used.
- Storage: Store in an airtight container up to 4 days at room temperature.
Nutrition
Mm those look so good! How did the pumpkin trial go? Hope she’s able to enjoy the yummiest flavor ever!
pestaroni spit it out 😉 trials are a trial themselves these days haha