Thanks to my husband, I am a recent addict of chai in small doses. It’s our time to ease from the hustle of the busy work day and take a breather, usually right before our evening walk. What better way, than to have a sweet treat to go with a hot pipping cup of chai? Vegan tea cookies! Not too sweet, flaky and the perfect size for a quick chai dip to absorb all the delicious flavors.

If you make these in bulk, store in an air tight container.

Vegan Tea Cookies

Recipe by rrmchndrCourse: Fresh DessertsDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 1 Cup Flour

• 1/4 cup finely chopped walnuts

• 1/2 Cup butter or coconut oil

• Finely crushed Dried lavender leaves (find it in the tea section)

• 1 Tbsp rose essence (optional)

• 2 Tbsp Lemon juice and zest

• Pinch of Salt

• Powdered sugar for dusting

Directions

• Beat butter/oil with powdered sugar, along with the lavender, lemon & zest, salt and rose and set aside.
• Gently add the flour and crushed nuts and thoroughly mix. Best to do this with your hands.
• Roll into tiny balls and place onto a cookie sheet with parchment paper
• Bake for 17 minutes in 325 degrees.
• Set aside to cool for 10 minutes and dust powered sugar on top.

Notes

• These cookies will stay good for about 2 weeks in a cool place

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