Ok, you’re probably looking at these and thinking it’s a cookie but it’s not, it’s a scone. When I was was working on my ebook I came up with a version of this recipe. The flavor is amazing. Soft, vanilla and sweet. However I could not for the life of me get it to hold together. At first I thought it should be a pancake recipe. It crumbled and fell apart. Then I tried waffles, nope. Next I tried to make it into a cupcake and the consistency was horrible. Finally, I figured it was time to try a scone. The dough spreads out like a cookie but it has more of a sweet bread consistency and it is AWESOME with some sort of fruit only jam.
After I took my first bite of the scone, I realized it needed to cook a tad bit longer. I put it in the oven for 8 more minutes and it was much darker and crispier than the photo shows. I’ve addressed this in the recipe but if you pull it out of the oven and it’s too soft in the center for you, put it back in for roughly 5 more minutes.
- ½ cup of applesauce
- ½ cup of water
- ¼ tsp of salt
- ½ tsp of vanilla
- 2 tbsp of maple syrup
- 1 tbsp of apple cider vinegar
- 3 eggs
- ½ cup of coconut flour
- 3 tbsp of tapioca flour
- ½ tsp of baking soda
- In a small bowl add your applesauce, vinegar, water, salt, vanilla, maple syrup and eggs.
- Whisk to combine.
- Next sift in your coconut flour and tapioca flour.
- Blend with a spoon
- Finally add in your baking soda and then scoop a walnut size amount of the dough and place on a Silpat or parchment paper. Press the dough so it is ½” thick. Leave about 1″ between as this will spread.
- Bake in the oven at 350 for 30 – 35 minutes
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