Begin by preparing the flax “eggs.” Stir together the ground flax seed and water in a bowl and allow it to sit, stirring occasionally, for 15 minutes, until it reaches the consistency of beaten eggs. While the flax eggs are thickening, you can prepare the rest of the recipe.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).

Mash the bananas in a mixing bowl until creamy (you can leave them slightly chunky if you’d like). Add the coconut oil, vanilla extract and flax eggs and stir until well-combined.

In a separate bowl, stir together the almond flour, coconut sugar, baking powder, and sea salt.

Add the dry ingredients to the bowl with the wet ingredients and stir until well-combined. Add the chocolate chips and stir until combined.

Form discs shapes out of the dough and place on the baking sheet. The scones won’t spread or rise much so you don’t need to space them too far apart.

Bake 17 to 22 minutes, depending on desired level of crisp (for crispier scones, go for 22 to 25 minutes and for softer muffin tops, bake for 17 to 20).

Allow scones to cool at least 5 minutes before serving and enjoying.