Maple Chocolate Chip Peanut Butter Scones

• Prep Time
  10 minutes
• Cook Time
  15 minutes
• Makes
  12 servings

Ingredients:

• 1 ½ cups gluten free all purpose baking flour
• 1 cup gluten free rolled oats
• ½ cup Truvia
• 2 tsp baking powder
• ⅛ tsp salt
• ¼ cup almond milk
• ¼ cup NNM Chocolate Maple Pretzel Peanut Butter
• 1 egg, large
• ¼ cup dairy free butter, melted and slightly cooled
• 1 tsp vanilla extract
• ½ cup chocolate chips, sugar free

*Optional* For the Glaze:

• ½ cup powdered sugar
• 1-2 tbsp almond milk

 

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Directions:

1. Preheat the oven to 425 F and prepare a baking sheet with parchment paper.
2. In a large bowl, stir together the flour, oats, truvia , baking powder.
3. In another bowl, whisk together the almond milk, peanut butter, egg, melted butter and vanilla until combined. Add the wet ingredients to the dry and stir using a rubber spatula just until combined and no dry bits remain. Shape the dough into a disc and then cut into 6 evenly sized pieces. Separate the pieces and place them on the baking sheet.
4. Bake for 12-14 minutes.
5. Once cooled, stir together the glaze and drizzle over scones.

 

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Macros:

• Calories: 224

• Fat: 8g
• Carbs: 9g
• Protein: 5g

 

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