Vegan Tea Cookies

Why You’ll Love This Recipe

I like this recipe because it’s dairy-free, egg-free, and uses wholesome ingredients without sacrificing taste. The cookies are soft yet slightly crisp at the edges, and the icing adds a delicate touch. I also enjoy that I can prepare them quickly with pantry staples.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢½ Cup coconut oil
▢1 tbsp chia seeds
▢2.5 tbsp water
▢1½ Cup all purpose flour
▢¼ tsp salt
▢¾ Cup sugar
▢¼ tsp baking soda
▢2 tbsp almond milk

For the icing
▢1 scoop of MegaFood Relax + Calm* Magnesium Powder Blackberry Hibiscus Oasis Powder
▢1½ Cup powdered sugar
▢2 tbsp almond milk
▢1-2 blackberries for color, optional

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the chia seeds with water in a small bowl and let sit for about 5 minutes to form a gel.
3. In a mixing bowl, cream together coconut oil and sugar until smooth.
4. Add the chia seed mixture and almond milk, stirring until combined.
5. In a separate bowl, whisk together flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture until a dough forms.
6. Scoop small portions of dough and place them onto the prepared baking sheet. Flatten slightly with your hand or a fork.
7. Bake for 10–12 minutes, until the edges are lightly golden. Let cool completely before icing.
8. For the icing, whisk together powdered sugar, almond milk, and magnesium powder until smooth. Add mashed blackberries if desired for extra color.
9. Drizzle or spread icing over cooled cookies before serving.

Servings and Timing

This recipe makes about 20 cookies. It takes around 15 minutes to prepare the dough and icing, and about 10–12 minutes to bake, so the whole recipe can be done in under 30 minutes.

Variations

Sometimes I like adding a touch of vanilla extract or almond extract to the dough for extra flavor. I also swap the blackberry icing with lemon juice for a citrus glaze. If I want crunchier cookies, I bake them a few minutes longer. For a festive touch, I sprinkle crushed nuts or coconut flakes on top of the icing.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They can also be kept in the refrigerator for up to a week. If I want to store them longer, I freeze the cookies without icing for up to 2 months, then thaw and ice them when ready to serve.

FAQs

Can I use flax seeds instead of chia seeds?

Yes, I use ground flax seeds with the same water ratio as a substitute.

Do I have to use coconut oil?

No, I can use vegan butter instead, but it will change the flavor slightly.

Can I make these cookies gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend.

Is the magnesium powder necessary?

No, the cookies turn out fine without it. I just like the added flavor and boost it provides.

Can I make the cookies less sweet?

Yes, I reduce the sugar by a couple of tablespoons without affecting the texture much.

How do I keep the cookies soft?

I store them in a sealed container and add a slice of bread inside to maintain moisture.

Can I skip the icing?

Yes, I often enjoy them plain or dusted lightly with powdered sugar.

What other flavors can I use for the icing?

I sometimes swap the blackberries for raspberries, blueberries, or citrus juice.

Can I freeze the dough instead of the baked cookies?

Yes, I shape the dough into balls, freeze them, and bake directly from frozen, adding 2 extra minutes.

How do I prevent the cookies from spreading too much?

I make sure the coconut oil is solid, not melted, when mixing the dough.

Conclusion

These vegan tea cookies are a lovely treat that I enjoy making for gatherings or simply to have with my afternoon tea. I like how simple they are, and the icing gives them a unique and elegant finish. They’re easy to adapt, and they always turn out delicious.

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