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
Scale
- 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