Name: Vegan Chamomile Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 28 min
Cuisine: Vegan
Ingredients: 1/2 cup vegan butter (room temperature); 1/2 cup sugar; 2 teaspoons ground chamomile tea leaves; 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water); 1 teaspoon lemon paste or lemon extract; 1 cup + 3 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons sugar (for rolling dough balls)

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Introduction

These vegan chamomile cookies are delicate, fragrant, and perfectly tender with a subtle floral hint. They make a lovely treat for afternoon tea or a thoughtful homemade gift. Their soft, chewy texture and gentle lemon notes make them truly irresistible.

A close-up of a group of soft, round cookies with a slightly cracked surface and sugar coating, stacked in two piles on a wooden board; one cookie in the front pile has a bite taken out of it, showing a light, crumbly inside; bright dried orange slices and small white flowers are scattered around the cookies adding color and detail; in the background a white cup filled with a light-colored tea is partially visible, garnished with a dried orange slice on top; to the upper right, a white plate holds more of the same cookies, slightly blurred to keep the focus on the front pile. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup vegan butter (room temperature)
½ cup + 2 tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
2 teaspoons ground chamomile tea leaves
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 teaspoon lemon paste or extract
1 cup + 3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Step 1: In a mixing bowl, cream together the vegan butter, ½ cup sugar, and ground chamomile tea leaves until light and fluffy, about 1-2 minutes. Add the flax egg and lemon paste, then whip for an additional 30 seconds until well combined.
Step 2: Sift the all-purpose flour, baking powder, and salt into the mixing bowl. Gently mix until a thick but slightly sticky dough forms. Avoid overmixing to prevent toughness in the cookies.
Step 3: Cover the bowl and refrigerate the dough for 30 minutes to 1 hour to chill.
Step 4: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough and use a 2-tablespoon cookie scoop to form dough balls (about 45 grams each).
Step 5: Roll each dough ball between your palms, then coat it in the remaining 2 tablespoons of sugar. Place them on the prepared baking sheet, spacing each cookie about 2 inches apart.
Step 6: Slightly press down each ball with your palm. Bake for 11-13 minutes until the bottoms are lightly browned and centers remain soft but no longer glossy.
Step 7: Remove the tray from the oven and immediately tap it on the counter to create a wrinkly texture on the cookies. Let them cool on the baking sheet for 5 minutes before serving.

Tips & Variations

For a stronger chamomile flavor, gently toast the chamomile tea leaves before grinding.
Substitute lemon paste with fresh lemon zest for a brighter citrus note.
If you prefer crispier cookies, bake an extra 1-2 minutes but watch carefully to avoid overbaking.
Use gluten-free flour blend to make these cookies gluten-free, but adjust liquid slightly if needed.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 2 months. To reheat, thaw at room temperature and warm in a low oven (300°F) for a few minutes to restore softness.

How to Serve

A stack of four light golden-brown sugar cookies with a soft and slightly crumbly texture sits on a wooden board. The top cookie has a bite taken out of it, revealing a moist inside. A woman's hand gently holds the top cookie. In the foreground, there are dried orange slices and a small white flower near the cookies. In the background, there is a white cup and more cookies, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chamomile tea bags instead of loose leaves?

Yes, open chamomile tea bags and grind the tea leaves finely before measuring to ensure even flavor throughout the dough.

What is a flax egg and why is it used?

A flax egg is a vegan egg substitute made by mixing ground flaxseed with water. It helps bind ingredients and adds moisture, making it perfect for vegan baking.