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 BakerPrint
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!
- 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)
- 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