These comforting Apple Walnut Cookie Scones are truly dream worthy. Sweet cinnamon coated apples and tasty walnuts are baked into delicious cookie-scones that are perfect as a breakfast or dessert treat! Tender, soft, crumbly goodness has never been better. Your whole family will be high 5ing you while enjoying this delightful, wholesome treat. Anytime you can have dessert for breakfast, count us in!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
I am a scone lover! There is just something so utterly and completely delicious about scones – maybe it’s the tender, crumbly texture or that soft baked goodness that totally makes me smile just thinking about them.
Mom loves scones too! I probably get it from her. LOL. As a matter of fact, before we became Whole Food Plant Based, we ate them fairly often, so we were definitely missing them… that is until we made these delightful beauties!
I had been experimenting with creating scones for months. Since we are also gluten free, it made the task a little more challenging. When we landed on the final version, Dad declared them a masterpiece! LOL – Thanks Dad! He ate them up like nobody’s business, making sure he called dibs on the last one.
Is it a cookie or is it a scone?
This recipe is kind of a cross between a large cookie and a scone. They are a nice size as scones typically are with a slightly moister interior. Since there is no butter/lard, they don’t have the flaky/crumbly pastry-like texture. They are little bit closer to a cookie in that manner. A beautiful combination of both, and we totally love them!
Plain or Fancy
You can certainly enjoy them with out all the trappings, but I just want to share with you that they are utterly and completely decadent topped with the Sweet Cashew Glaze, a tiny sprinkle of cinnamon and then with some extra chopped walnuts. Sooooo gosh darned delish!!! We ate them all up!!!
I’ll let Mom tell you more!
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Hi! Robin here.
OooOOoO doggies, these cookie-scones are all that and then some! I was literally wanting to lick the plate! The topping of sweet cashew glaze with some cinnamon and chopped walnuts just made these goodies perfect! They totally rival any bakery scones I’ve ever had, great job Monkey!
Notes for Success
While these cookie-scones are easy to make, there are a few tricks to ensure perfect scones every time. Since the batter is somewhat loose, you want to make sure that you try to keep the batter contained and not let it spread too much when you plop it out onto the baking sheet.
We recommend trying to keep the batter centered within a confined circle of approximately 4 inches in diameter and allow it to spread naturally. In other words, create mountains of batter. The cookie-scones are on the larger side so it’s an important piece of information. Otherwise you will end up with cookie-scones with various pieces of crunchiness where the batter was spread too thin.
If you keep the batter contained and somewhat even in height, it will fluff up nicely and spread a little while baking, creating this completely delicious fluffy baked scone! Not hard at all if you know the tricks ahead of time.
Additionally, carefully watch them at the 18-20-minute mark. They tend to go from beautifully golden to golden brown around this time frame. We found that they averaged about 22 minutes in the oven where the tops were nicely golden-brown and the bottoms were the same.
If you notice that they are getting too brown at the 20-minute mark, then gently place some foil or parchment paper over top of them so they aren’t over-brown and check for doneness.
We hope you give this deliciousness a try! We just know you are going to love it!
If you try these tasty cookie-scones, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- 14 x 20 sheet pan (or similarly sized)
- Parchment paper
- Food Processor
- High-Speed Blender (for the Sweet Cashew Glaze)
Apple Walnut Cookie Scones
- Prep Time: 10 Minutes
- Cook Time: 20-26 Minutes
- Total Time: 30-36 Minutes
- Yield: 6 Large or 9 Small 1x
- Category: Breakfast, Dessert
- Method: Oven
Description
These comforting Apple Walnut Cookie Scones are truly dream worthy. Sweet cinnamon coated apples and tasty walnuts are baked into delicious cookie-scones that are perfect as a breakfast or dessert treat! Tender, soft, crumbly goodness has never been better. Your whole family will be high 5ing you while enjoying this delightful, wholesome treat. Anytime you can have dessert for breakfast, count us in!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Dry Ingredients:
- 1 ¼ cups almond flour, lightly packed
- ¾ cup rolled oats, coarsely chopped *
- ¼ cup brown rice flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 3 Tablespoons maple sugar *
- 1 Tablespoon flax meal
- ¼ teaspoon sea salt (+/- to taste) *
Wet Ingredients:
- ½ cup unsweetened plain plant milk
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons organic maple syrup *
- 1/3 cup unsalted almond butter, room temperature
- 1/3 cup unsweetened applesauce
Other Ingredients:
- 1 cup apples, cored, peeled, small dice (1 gala apple) *
- ½ cup chopped walnuts (optional), plus additional for topping
- Sprinkle of maple sugar (approx. 3 teaspoons) (optional for topping)
- Sweet Cashew Glaze
Instructions
- Preheat the oven to 375 F. Place oven rack in the upper center position. Line a baking sheet (14 x 20) with parchment paper or a silicone baking mat, set aside.
- Place 1 Tablespoon apple cider vinegar into ½ cup plant milk, stir and set aside.
- Place all the dry ingredients into a large bowl and whisk together. Then add all the wet ingredients to the dry ingredients, stir until just well combined.
- Stir in the apple pieces and chopped walnuts. Using a ½ cup measuring cup, scoop up the wet batter (it will somewhat loose and not hold a shape very well) and plop down 6 rounded large piles of the batter onto the parchment lined baking sheet. Try to keep them somewhat round, about 3 1/2 to 4 inches in diameter, use the side of your hand to keep the batter in place. You don’t want them to spread out too much as they will spread even more while baking.
- Sprinkle each cookie scone with about ½ teaspoon (+/-) sprinkle of maple sugar.
- Bake for 21 to 24 minutes (watch them carefully) until a toothpick comes out clean. The cookie scones should be golden brown. If the cookie scones start to get too brown, the place a sheet of parchment paper or aluminum foil over the top of them to prevent further browning. Set your timer for 18-20 minutes to check on how brown the cookie scones are to see if you need to cover them to prevent over-browning.
- Remove from the oven, allow to sit for 3 minutes on the baking sheet to firm up, then transfer them to a wire cooling rack and allow to cool for 10 minutes before serving with a drizzle with Sweet Cashew Glaze, a light sprinkle of cinnamon and chopped walnuts.
Notes
*Sweeteners: We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all Medjool dates, while others want to use all maple syrup. We’ve tried these scone cookies using all Medjool dates, they are too dense and gummy. We also tried using all maple syrup and they were too goopy and spread out too much. We also tested them without any maple sugar (just the amount indicated of maple syrup) and they are good but have only a small hint of sweetness. This tiny hint of sweetness might appeal to some people. Honestly, we felt the best sweetener for this cookie scone recipe is the combination of maple syrup and maple sugar. Additionally, using date sugar is not recommended either as it just doesn’t have the same flavor and texture needed for this recipe. Note, we have had readers tell use that coconut sugar works well as a substitute for maple sugar.
*Coarsely chopped oats: Place the oats in a food processor and pulse off and on for 20 seconds.
*Softened almond butter: If you are opening a new jar of almond butter (not refrigerated), there is no need to soften it. If you are using refrigerated almond butter then you want to slightly soften the almond butter so it easily mixes well in the batter. You can either microwave the 1/3 cup of almond butter on low for about 5 seconds, or remove 1/3 cup of almond butter from the refrigerated jar, and allow to sit on the counter for 20 minutes to one hour to allow to come to room temperature.
*Sweet Cashew Glaze: If using the Sweet Cashew Glaze, wait until the cookie scones are completed cooled, then drizzle with the glaze when ready to eat.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 6
*Storage: Refrigerate, use within 3 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
What can you use instead of rice flour? I see many recipes with it & not sure what replacement might work. Thank you!
Hi there Susan 🙂
This recipe was created to be specifically gluten free as we are a Celiac and Gluten Sensitive family. You can try to substitute with whole wheat flour; however, we don’t know how they will turn out, but you can certainly give it a try. Thank you!
-Ameera and Robin 🙂
These look seriously divine! I mean how could you go wrong with cookie-scones?! And walnuts! I’ve been eating so many walnuts lately because they are sooo healthy. I’m happy to see them make an appearance in cookie form. Can’t wait to try 🙂
Hi there Elizabeth 🙂
Thank you so much for your kind words! We hope you enjoy them as much as we do. We appreciate your support and taking the time to write! *hugs*
-Ameera and Robin 🙂
I have just made these with pear instead of apple as hubby had taken the only remaining apple to work. Came out so darn good. Improvisation paid off 🙂
Hi there Kaz 🙂
Yaayyy!! We are so glad that you enjoyed this recipe. Love that you used a pear too – YUM! Thank you so much for your wonderful feedback and taking the time to write!
-Ameera and Robin 🙂
Dad was absolutely right—these are a masterpiece! If you ever put out a cookbook, this should be in for sure. Such a treat–since you guys don’t do that many desserts. In terms of the question as to whether they are a cookie or a scone: neither! They are a scookie! You invented a whole new category of food. I’ve always liked the idea of scones, but sometimes it was the idea more than the reality. Usually found them kind of dry. Not that many vegan scone recipes—and most use ingredients that are definitely not whole foods. And it’s difficult to… Read more »
Hi there Ellen 🙂 Awe, thank you so much to you and your dad for such kind words about this recipe. And oh my goodness, we totally LOVE the scookie name 😀 We are beyond thrilled that you enjoyed these scookies! YAAAYYY!!! We totally agree that apples are bursting with delicious fall vibes rather than summer, but we loved them so much we decided to post them earlier. Initially, we intended to use tasty summer berries (like strawberries, raspberries, blueberries, blackberries) in this recipe, unfortunately, the berries would release too much water and make the scookies gummy. When baking with… Read more »
:O Wow, these are SO good!! I have tried the Banana Peanut Butter ones also…so yummy!
Perhaps a Pumpkin Pecan one will be in the works soon or perhaps sweet potato. Who knows! Have you tried freezing these at all? Just curious if they would freeze well.
Glad to have found your site. Thanks so much for the wonderful recipes I’ve tried so far And look forward to trying more. Thanks again!
Hi there Deedwan 🙂
WOOT!!! We are so thrilled that you enjoyed these cookie scones! Oh my goodness, LOVE these delicious ideas – thank you so much for sharing them with us. Pumpkin pecan has our name all over it! Definitely something we will have to add to our cookie scone list – yum! We are so excited you found our site and we appreciate your kind words and support. Additionally, these cookie scones freeze well.
-Ameera and Robin 🙂
These came out GREAT! To reheat, I put mine on a cookie sheet in a preheated 350F oven on the MIDDLE rack for about 7 min, then I switched it to broil for just 1-2 min to give them some crunch on top. Then I added the cashew glaze and tumbled some chopped nuts on top. Thank you for this fab recipe!
Hi there Tanya 🙂
WOO HOO!!! We are so thrilled that you enjoyed these cookie scones! Thank you so much for sharing your baking method with us! We appreciate your wonderful feedback!
-Ameera and Robin 🙂
Just to clarify, it was a reheating method I shared. I baked them according to your instructions in the recipe :). Thanks again!
Yes, thank you so much for clarifying.
-Ameera and Robin 🙂
The cookie scone concept is the greatest thing. I’ve made the 2 versions you lovely ladies have provided a few times and I have substituted the flours with success. Also – I have portioned out the dough into containers and have frozen for a few weeks / defrost overnight and bake to order. I love checking in on your kitchen adventures.
Hi there Susan 🙂
Woo hoo! We are SUPER excited you enjoyed the two versions of this recipe. We are so happy that your substituted flours worked great for you. We appreciate YOU and you sharing your wonderful review. Thank you so much for taking the time to write.
-Ameera and Robin 🙂