If you have hazelnuts in your cupboard, just hanging out casually, go ahead and do yourself a favor and just make this vegan Russian tea cakes recipe. I made these little cookies because I found them in a cookbook from long ago, needed to use up the rest of my hazelnuts, and really just wanted some easy cookies to have in the house this week. Although I had to do a little tweaking to the original recipe, these turned out so much better than I anticipated and now I’m dreaming of all the other nut/flavor combos I can dream up soon!
I know these hazelnut cookies are called tea cakes, but honestly, I’ve been inhaling them before/after dinner and as an after work snack, so to me, they are anytime cookies at this point. The texture of theseRussian tea cakes is less that of a cake and more like a cookie with a nice coat of powdered sugar to top it all off. Between the nutty hazelnut flavors and the sweet powdered sugar coating, I’m convinced I can throw a grown up tea party and everyone would come to eat these cookies (would you come? can we do this for real?!). I always LOVED throwing dinner parties with friends in high school (straight up dorky here) and kind of love any reason to dress up and eat with friends. So you bring the Earl Grey, I’ll bring the cookies, fancy dresses not optional.
Did you notice this space got a little makeover? I am LOVING it so far and am really pleased with the work Tiffany from Beautiful Dawn Designs did for me. She was super easy to work with and took a lot of ramblings about what I like and pulled it into a gorgeous site. Poke around a bit and check everything out! The recipe index is much prettier and more organized, so it’s much easier to navigate now. I also added a couple new tabs at the top of the page, including Vegan Baking Basics and a Shop tab for all my favorite things. Everyone likes a good makeover, right?
Tips for making this Russian tea cakes recipe
If you don’t have hazelnuts on hand, I would think that pecans would work just as well. I haven’t tried it yet, but am planning to now that I know this recipe is quick, easy, and super delicious. For the non-dairy milk, I used some homemade cashew milk I had in the fridge, but if you have other milks on hand, go ahead and try them out! I think the creaminess from the cashew milk makes a difference, but I haven’t tested out other milks yet to know for sure. Also, pleaseeee don’t overbake these (I seem to always say that), but if you overbake them they will become dry and too crunchy, so just don’t put yourself through that!
More vegan Christmas cookies on Heart of a Baker
The BEST Vegan Peanut Butter Cookies
Vegan Chocolate Peppermint Cookies
Vegan Chocolate Crinkle Cookies
Vegan Caramel Chocolate Chip Cookies
PrintVegan Russian Tea Cakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baked
- Cuisine: Russian
Description
Perfect to pair with a cup of tea or savor as an after dinner dessert, this vegan Russian tea cakes recipe is easy, fast, and delicious!
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons coconut oil
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup hazelnuts (roasted and skinned)
- 1/2 non-dairy milk
- 1/2 cup confectioner’s sugar (powdered sugar)
Instructions
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a food processor or blender, pulse hazelnuts until they are finely ground. Set aside.
- In a large bowl, beat together the flour, salt, coconut oil, granulated sugar, vanilla extract, ground hazelnuts, and milk. Mixture should be able to stick together when pressed into balls.
- Roll the dough into 1-inch balls and place on the prepared cookie sheet. Bake for 20-23 minutes, or until tops are golden brown. Let cookies cool. Dip the tops in the powdered sugar after they have cooled.
- Store in a sealed container for up to 5 days.
Keywords: vegan cookie recipe, Russian tea cakes recipe
Laura says
I do have a pack of hazelnuts , I may give them a go ……
★★★★★
The Frosted Vegan says
Yes, please do!
Liz @ Floating Kitchen says
I DID notice the makeover. It looks great! And I need one too – for myself and for my blog. Ha ha. Sounds like a girls weekend in the making. You bring the cookies. OK?
The Frosted Vegan says
Ahh thank you! Now, if someone would just come do my hair everyday as part of my makeover..that would be great. I will bring ALL the cookies to girls’ weekend, done and done!
Kathryn says
I always have hazelnuts on hand so these cookies are going to get made very soon. They look delightful. And the new site looks so good Abby! Can’t wait to explore it all!
The Frosted Vegan says
Thank you Kathryn! You should make them soon! I wish we could linger over a cup of tea with them together 🙂
Cadry says
Hazelnuts are so delicious! I really need to start using them more often. Lately, I’ve been eating them a lot in dukka, a nut and spice blend that I eat with bread and oil. This sounds like the perfect way to continue my hazelnut love! And I know I already mentioned it, but the site design looks great! So cute and welcoming!
The Frosted Vegan says
Ohh, I keep reading about dukka, but haven’t experimented with it yet! Thank you for your kind words Cadry! xoxo
Medha @ Whisk & Shout says
These look lovely! So pretty, pinning 🙂
The Frosted Vegan says
Thank you Medha! Have a wonderful day!
Rachel says
These are making my mouth water and I haven’t even gotten out of bed yet! My mom would always make Russian tea cakes for Christmas. I think she used walnuts in them. I’m going to have to give these vegan versions a go.
-http://www.youmustlovefood.com
The Frosted Vegan says
Hooray! Enjoy Rachel!!
Lily Lau says
I’ll pin them for tomorrow, I really want to try these! 🙂
★★★★★
The Frosted Vegan says
I hope you do, enjoy!
Sarah @ SnixyKitchen says
I’d totally come to your tea part and I’d eat a dozen of these anytime cookies! I bet the coconut oil adds just a the right bit of extra oomph!
The Frosted Vegan says
Yay!! It totally does, I love them!
Julia says
UGH I LOVE Russian tea cakes! And so does everyone in my family! I always have a constant supply of walnut on hand, so I could definitely try it with walnuts in a pinch..but hazelnuts sound magnificent! Now I’m inspired to make all the tea cakes! Hope you had a great weekend, love.
The Frosted Vegan says
YES to all the tea cakes! Pinkies up, right? : )
Nicole says
Hi just wondering is it 1/2 cup milk and is there any added sugar or is it only what is dusted on the top
The Frosted Vegan says
Hi Nicole! Thanks for catching that! Yep, 1/2 cup milk and there is the sugar in there now!
Emily says
Excited to try these with my sister who is vegan!
The Frosted Vegan says
I hope you enjoy them!
sumanasa pixie says
so there is no other sugar in these cookies besides the powder sugar dusting?
The Frosted Vegan says
There is granulated sugar as well, it should be in the recipe, at last check it was 🙂
Mark C. says
Thanks for the recipe – my grandmother used to make a very similar cookie. I think the word “cup” is still missing from the milk portion of the recipe. I found that the dough got very gummy fairly quickly – it was one big “blob” that wanted to stay in the mixer’s beaters. I had to add a lot more flour, little by little, to get it to a rollable consistency that wouldn’t stick all over my hands.
Heart of a Baker says
Thank you so much the the feedback! I really need to make these again for Christmas, so I will be checking the recipe.
Ben says
We are making these now and 1/2 cup of milk is making this recipe approach pancake batter consistency
Heart of a Baker says
Oh no, I’m so sorry to hear this!
Diane says
Non dairy milk, 1/2 cup?
MissC says
I’m sorry I made these. Turned out like crusty play-doh balls. Don’t waste your ingredients!!!
★