Apple & Oat Biscuits – Vegan & GF

Last Sunday was one of those seldom days that we actually spent outside from morning until evening – just the three of us together in the cold but colorful autumn weather. We were invited by a friend to pick apples from her apple tree. The branches were hanging heavy from all the fruit and the ground was covered with fallen apples. We filled the trunk of a borrowed car with 2 boxes and 2 bags of sweet and slightly tangy fruit and drove to a farm that specialized in juicing apples. We had such a lovely afternoon on that farm. Eating lunch, walking in their garden and playing with their swings. Elsa fed the farm animals while we waited in line to get our apples juiced.

”Honk if you want to juice”

The sound from the juice machine was pounding, but luckily drowned under the tones of Chopin that was being played on maximum volume – spreading outside the small juicing shack and out through the forest.

We came home with 10 large bottles of delicious pure apple juice. After having filled our fridge, freezer and tummies with juice, we gave a few bottles to family and friends. But since we still had some left, we boiled it down to an apple syrup that is fantastic to sweeten all kind of desserts and breakfasts with. Simply boil down your apple juice in a large pot until only 1/3 of it remains. When it cools down it thickens into a syrup. Pour into in an airtight container and use within a few weeks.

We saved a few apples to cook with, so we have enjoyed both savory and sweet apple dishes during this week. One favorite recipe that we came up with was these scones inspired apple & oat biscuits. They are whipped together in a whizz. And after a few tries we actually managed to make them both gluten free and vegan, so they don’t feel as heavy on the stomach as biscuits/scones sometimes do. Although slightly more compact than a classic flour biscuit, they still have a light texture and wonderful flavor from the shredded apples, almond butter and oat flour. As always with these kind of baked goods you need to remove them from the oven in just the right time – it only takes a moment for a perfectly baked biscuit to become too dry. And the experience will be a whole lot less fantastic.

Vegan & Gluten-free Apple & Oat Biscuits
Makes around 8 biscuits

Dry ingredients
1 3/4 cup (200 g) gluten free oat flour (make your own by grinding rolled oats in a food processor)

1 1/4 cup (150 g) buckwheat flour (if not gluten intolerant you can use spelt flour instead.
3 tsp arrow root or corn starch
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

Wet ingredients
6 tbsp (75 g) extra virgin coconut oil, room temperature
4 tbsp almond butter
1 cup plain soy yogurt (or yogurt of your choice)

2 apples, shredded with peels on (around 1 1/2 cup apple shreds)

Place a baking sheet in the oven and preheat it to 450°F (230°C). Mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture together with the almond butter. Use your hands to combine until everything has a pebbled texture. Add soy yogurt and apples and stir around with a wooden spoon until you can work the dough by hand. It can be slightly crumbly but should come together as you kneed it. If it feels too dry you can add a dash more yogurt, and if too wet – more flour. Gather the dough into a ball that you flatten out on a floured surface. It should be around 1 inch thick. Use a biscuit cutter or 3-inch (8 cm) wide glass to cut out as many biscuits as you can. Gather the rest of the dough into a ball again, flatten it out and cut out the rest of the biscuits. Cover the hot baking sheet with parchment paper and place the biscuits on it. Bake in the oven for 15–16 minutes or until crusty on the outside and slightly moist on the inside. Slab some fruit compote or homemade marmalade between two halves and eat while still hot. Nothing tastes like freshly baked.


  • Linda
    Bakade dessa precis. Eller tja, lite modifikationer. Hade bara havregryn och när jag stod med Kladdiga fingrar upptäckte jag att jag hade glömt köpa yoghurt, så det blev mixad minikeso (lite vatten i). Avslutade med att strö kardemumma över dem :D Imorgon bakar jag dem med mixade OCH hela havregryn, omixad keso och rivna morötter. Tänkte servera med smör och ost :D Älskar att hitta nya spännande recept som sedan tar mig ut på okända marker och nya smakupplevelser. Kommer laga mycket från er blogg!
  • Petra
    Keep forgetting to post, that these are one of my favourites from your site!!! just delicious with a little butter and some homemade jam :) nearly can't stop once I start :D gonna try them this afternoon with zucchini instead of apples...already looking forward to it :) thx for yor great site!!!
  • Tina
    Is this recipe published in one of your Swedish books?
    • Yes, we included this recipe in Green Kitchen Travels, which both is available in English and Swedish. /David
  • Jeanette
    I just made these, super good. how long should they last and should they be kept in fridge or freezer for easy access? I left mine out, cold weather climate, and they are smelling a bit on the moldy side already. Very sad as I had 6 more left!
  • Shellie
    wonderful Biscuts ! Thank you! Any suggestions for storing? Has anyone froze these?
    • Petra
      freezing is no problem at all...put them in the cold oven heating up til 100° for about 10 min...taste like fresh made ;)
  • leni
    hey, i made this recipe already a couple of times. always absolutely delicious and a great take away breakfast. nevertheless i have never been able to make cookies (so i made little muffins) because my dough was too wet. any hints how to get it more dry? thanks for any response.
  • yao
    I just made this, and after eating up two pieces, I decided to come here to thank you for your great recipe and detailed discription of the process. This is just one of the recipes I tired recently which brought me a big smile everytime when I got the result. Now I also share with my friends my wonderful experience of cooking with Green Kitchen Stories by showing them the result photos. They are so interested in the recipes that I actually have translated a few for those who are not able to read recipes in English, so that they can enjoy your creativity too.
  • Lynna
    Hi Elsa, I am a true follower of your blog, and I can say everything I made was a succes, except for these ones. I don't know where I went wrong but the cookies where too hard on the outside and still raw on the inside. They did not rise propperly and tasted quite plain :(((( I think I will not make these again but keep on going with the recipes I really love from your blog.
  • Alice
    Ten days ago, one friend baked some scones for a brunch so I finally got to taste them and understand why some people love them. It was good but as often with wheat cakes, not enough nourrishing. I was really excited to find a recipe of yours inspired by these English pastries and looking forward to trying it. I've done them today (by the way, having put the apples at the beginning, the dough has absorbed their juice and was wet enough without need of yoghourt and holded well without starch or egg) and three of them were enough for my hungry belly. Even if I found them a bit bitter, I liked the fact that they were full of character :)
  • Hi there, I just made these on an absolutely frigid Sunday afternoon up high in the Uinta Mountains in Utah. They turned out beautifully and are exactly what I needed today after a long snowshoe! Tea and Apple Biscuits, YUMM! I had to change the recipe a bit for 8,000ft but it worked out fine. I had a pretty wet dough so I just added more flour until it looked right. Thank you for your beautiful blog! I just found you guys 2 days ago and have now made 2 recipes: Both FANTASTIC!
  • Caroline
    These look absolutely amazing! Just wondering, can you use normal butter instead of the almond butter for a non vegan version ? thanks, Caroline
  • I've been following you guys for quite some time and somehow missed this post! It's so cozy to know that you have been to Rosenhill, because for the past 3 years I've been volunteering there, and since moving to Stockholm 3 months ago, I've been employed in the kitchen, baking and cooking! Small world :)
  • I made these this afternoon and they were fantastic! I substituted peanut butter for the almond butter since I already had it on hand, and it worked just fine. The buckwheat flour turned them very dark grayish-brown, and the dough was quite wet, but it all came together in the end and they taste AMAZING. This was my first time trying one of your recipes and I can't wait to try more!
  • Jessica
    Hello! These were lovely. I subbed peanut butter for almond - they did not taste overly nutty at all so I think it's fine. Your photography is beautiful - some of the best food photography I've seen.
  • Nice idea to include shredded apples, and the coconut flavor is lovely. I don't need to bake gluten free recipes, so I swapped out the gluten free flours for whole wheat pastry flour and a grainy pumpernickel flour--delicious!
  • Rachel uk
    Wonderful recipe thanks. I swapped pears for apples as that's all I had. Therefore used less yoghurt as pears were more watery than apples. Added some rapadura sugar so my son could eat them as they are as his lunch box treat (perhaps 1/2 cup). Ran out of time, so just dolloped spoonfuls on the baking tray. Delicious, but wonky and bumpy because of the dolloping strategy ;-) Will make again :-)
  • Anita
    Thank you for another wonderful post! I absolutely love your blog and your book is on its way from Amazon. I have recently found out that I am allergic to dairy products and by going through your recipes I found out there is still so much wonderful (and more healthy) food I can make.
  • pinupbutter
    Hi! They look delicious! I would like to try them but i am allergyc to nuts, how can i make them without almond butter, some of your recipes have it on them and i'd like to know how can i replace it. Thank you very much. I love your recipes, have your both apps but i cannot enjoy a lot of your sweet recipes. :-(
    • Hi! Thank you for your comment. You can actually sub most of our nut recipes for seeds or seed butter, try sunflower butter. Best Luise
  • I have had a couple attempts at making these. The first attempt was the trial run for the 2nd which were great. Everyone really enjoyed them and they didn't last very long ...which I guess is a good sign.
  • Sandeepa
    These look delish! What temperature should I bake them at and is any kind of apple fine? Many thanks
  • Just made these little fellows exactly according to the recipe, and they were absolutely adorable, yum!!
  • I just baked a batch and they are delicious! The batter itself was so good it's amazing I had any left to bake. A few thoughts/questions: my dough was very very wet, even after I added another 1/2 cup of flour. Did you drain you apple shreds before adding? Or use a dry measure for the yogurt? Also is buckwheat flour in Sweden very light? Here in the US it's dark, so my biscuits are brown. Still very hearty and tasty without being heavy. Thank you!!!
  • gwen howey
    These were amazing with apple butter. I used kefir, cause that was what I had, and they were so light. Next I'm planning to make some a bit bigger in diameter, split them & put grilled portobello & a farm egg on top. Ok, maybe some lemony hollandaise & chopped herbs too.
    • gwen howey
      ok, still obsessed with these. My current apple butter for spreading on them tasted a little blah, so i stirred in some coarse salt and grated tonka bean. so good. we found ran across our first tonka beans in a little restaurant in Beaune called le Petit Paradis - apparently they're illegal in the USA, but luckily we can get them in Canada!
  • Rachel B
    I was so excited to make these- and they came out bland, flat and very dark in color-- any ideas what went wrong? I would love to try again.
    • Haley Peterson
      The same happened to me! I was hoping to find some suggestions in the comments. Mine came out flat, lacking flavor, and a bit dry. Not sure what went wrong...I know how amazing the recipes are on this blog, so I'm assuming it was my mistake and not the actual recipe! Will try again soon to redeem myself.
  • Bell
    made them the night before for breakfast! toasted it, almond buttered it, banana slices and it was the most Delicious thing i had ever had...
  • wow! how i wish i could tastes these now
  • Sini
    We enjoyed these delicious biscuits today with a nourishing celery root, fennel and sweet potato soup. A true Sunday treat. I ended up with a really moist dough (I used spelt flour) so I had to add more flour. The result however was wonderful. Next time I may add more shredded apples though.
  • Katherine
    Thank you sooo much for this recipe! I made these last night and they taste amazing. I made them as drop biscuits, which worked pretty well. I am on a no gluten and no sugar diet (other than stevia and limited amounts of sugar found in fruit) and these really hit the spot. :)
  • Jessica
    Hi, I just love this recipe! But I live in Brazil and I can't find almond butter here, what would you recommend as a substitute?

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