Vegan Russian Tea Cakes

Buttery, melt-in-your-mouth vegan Russian tea cakes made with nuts and plant-based butter — the perfect holiday treat for cookie exchanges or tea time.

Print Pin

Course: Cookies, Dessert

Cuisine: Russian, Vegan

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 145kcal

Cost: $6–8

Equipment

2 Mixing bowls Stainless steel or ceramic
1 Electric mixer or spoon For creaming butter and sugar
1 Measuring cups/spoons
1 Baking sheet Lined with parchment paper
1 Wire rack For cooling cookies
1 Food processor For chopping nuts
1 Small bowl For rolling in powdered sugar

Ingredients

1 cup Vegan butter Softened
½ cup Powdered sugar Plus more for coating
1 teaspoon Vanilla extract
¼ teaspoon Salt Enhances flavor
1 ¾ cups All-purpose flour
½ cup Almond flour Optional for texture
¾ cup Pecans or walnuts Finely chopped
2 tablespoon Coconut oil Adds richness

Instructions

Cream vegan butter and powdered sugar until fluffy
Add vanilla and salt; combine
Mix in flour gradually
Stir in nuts, almond flour, and coconut oil
Roll dough into 1-inch balls
Refrigerate for 30 minutes
Bake at 350°F for 12–15 minutes
Let cool on wire rack
Roll cookies twice in powdered sugar

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition