Can I substitute the corn flour with another type of flour?

Substituting corn flour is not recommended, as it is key to the unique texture and consistency of these Russian Tea Time Cookies.

What kind of flavor profile do these cookies have?

These cookies offer a rich, sweet flavor from the agave nectar and blackstrap molasses, complemented by warm notes of coriander and powdered ginger, and a nutty crunch from the pecans.

How should I store leftover Russian Tea Time Cookies?

Store these cookies in an airtight container at room temperature for a few days, or freeze them for longer preservation.

Is it possible to adjust the sweetness level?

The agave nectar and blackstrap molasses contribute significantly to both the sweetness and moisture of these cookies. Adjusting the amounts might alter the final texture and flavor balance.

6.9K Views 13 years ago

Russian Tea Time Cookies
[Vegan]

NP By: Nadia Petrova

Author Bio

I’m Nadia Petrova, holistic nutritionist. I studied in the Canadian school of natural nutrition, I’m... Read More

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A plate of small, round vegan Russian Tea Time Cookies, golden brown and textured from corn flour, with visible chopped pecans, ready for a tea break.

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Discover more recipes with these ingredients

Coconut Nectar

Russian Tea Time Cookies [Vegan]

Dairy Free

These cookies will fill your house with the same warm and welcoming smell as childhood cookies should and definitely taste like heaven, without the milk and eggs.

Ingredients You Need for Russian Tea Time Cookies [Vegan]

2 cups corn flour
1 teaspoon baking soda
1/3 cup agave nectar
1/3 cup blackstrap molasses
1/3 cup coconut oil
a dash of coriander
a dash of powdered ginger
a pinch of salt
1/2 cup chopped raw pecans

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How to Prepare Russian Tea Time Cookies [Vegan]

Preheat the oven to 350 °F.
Using a large bowl mix the agave nectar, molasses, and coconut oil.
Add the dry ingredients and mix well.
Add the pecans.
At this point the mixture won’t stick together nicely, so using your hands make small cookies and place them on the baking sheet.
Bake for 10-12 minutes.