Recipe: Vegan Berry Scones or Berry Breakfast Cookies (WFPB, Gluten Free, Oil Free)

Ingredients

• 1 cup oat flour (GF)
• 1/2 cup rolled oats (GF)
• 1/2 tsp baking powder
• pinch salt (optional)
• 1/2 cup plant milk (soy or almond)
• 2 tbsp ground flax seeds
• 3 tbsp apple sauce
• 1 tsp vanilla
• 1 cup mixed berries (fresh or defrosted) *see note

Directions

1. Preheat oven to 425 F and line a baking sheet with a silicone baking mat or parchment paper.
2. Mix oat flour, oats, flax, baking powder, and salt together in a large bowl.
3. Add wet ingredients (soy milk, apple sauce, and vanilla) into dry and mix.
4. Add berries and gently incorporate into batter.
5. Pour half of batter onto one side of lined baking sheet, and the other half on the other side. *see note
6. Smooth out both into a circular shape about 1/2 an inch thick with the back of spoon.
7. Cut each round in half, and half again to make 4 scones per side.
8. Bake for 15-20 minutes.
9. Enjoy!

Notes

• Makes 8 scones.
• This recipe can also be made into breakfast cookies rather than scones. Simply scoop batter onto lined baking sheet (2 tbsp to 1/4 cup) at a time and flatten slightly. Bake 15-25 minutes. Smaller cookies will take less time and larger cookies will take longer to bake.
• Frozen berries can be used instead of fresh. I like to use the triple berry mix from Costco which includes blueberries, raspberries, and blackberries. Defrost before using.
• These scones are delicious as is, but feel free to top with extra berries, maple syrup, date syrup, apple sauce, or jam for some added sweetness if desired.