clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Russian Tea Cakes

Vegan Russian Tea Cakes

  • Author: Abby Thompson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Russian


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)


  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper and set aside.
  2. In the bowl of a food processor or blender, pulse hazelnuts until they are finely ground. Set aside.
  3. 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.
  4. 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.
  5. Store in a sealed container for up to 5 days.

Keywords: vegan cookie recipe, Russian tea cakes recipe