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.
- 1 ¼ cups almond flour
- 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) *
- 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
- 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
- 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.
*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.
*Storage: Refrigerate, use within 3 days.