Description
These Vegan Chamomile Cookies are delicate, fragrant, and softly chewy treats infused with ground chamomile tea leaves. Made with vegan butter, flax egg, and a hint of lemon, these cookies offer a subtle floral flavor perfect for a calming snack or tea-time indulgence. Their slightly crisp edges and soft centers strike the ideal balance of texture, making them a delightful and soothing vegan dessert option.
Ingredients
Scale
Cookie Dough
- 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
For Rolling
- 2 tablespoons sugar (for rolling dough balls)
Instructions
- Cream Butter, Sugar, and Chamomile: In a mixing bowl, combine the vegan butter, 1/2 cup sugar, and ground chamomile tea leaves. Cream together until the mixture is light and fluffy, approximately 1-2 minutes.
- Add Flax Egg and Lemon: Incorporate the flax egg and lemon paste or extract into the creamed mixture. Whip together for about 30 seconds until fully combined.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until a thick but slightly sticky cookie dough forms. Avoid overmixing to prevent toughness.
- Chill the Dough: Cover the dough bowl and refrigerate for 30 minutes to 1 hour to allow the dough to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form and Sugar-Coat Cookies: Remove dough from the fridge. Using a 2-tablespoon cookie scoop (about 45 grams), scoop dough balls and roll them between your palms. Then roll each ball in the reserved 2 tablespoons of sugar until fully coated.
- Arrange and Flatten: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart. Lightly press each ball down with your palm to flatten slightly.
- Bake: Bake cookies for 11-13 minutes until the bottoms are lightly browned and cookies are set but centers remain soft and slightly undercooked (not glossy or raw). Do not overbake to maintain chewy texture.
- Create Wrinkly Texture and Cool: Immediately after removing from oven, gently tap the baking sheet on the counter to induce a wrinkly surface on the cookies. Allow cookies to cool on the sheet for 5 minutes before serving.
- Serve and Enjoy: Once cooled, serve the chamomile cookies alongside your favorite tea or as a gentle snack.
Notes
- Be careful not to overmix the dough to avoid tough cookies caused by gluten development.
- Do not overbake to maintain chewy centers—the cookies will continue baking slightly after removal from the oven.
- Using fresh ground chamomile tea leaves enhances the floral flavor.
- The flax egg acts as an excellent vegan binder for this recipe.
- Roll the dough balls in sugar for a slight crispy coating and attractive sparkle.
- Letting the dough chill ensures better handling and improved texture in the final cookie.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan cookies, chamomile cookies, floral cookies, vegan dessert, vegan baking, vegan treats, lemon cookies, herbal cookies
