Vegan Russian Tea Cakes


  • 3/4 c. light oil
  • 2 c. gluten free all-purpose flour or white wheat flour
  • 2 c. organic powdered sugar, divided
  • 3 Tbsp. arrowroot powder or cornstarch
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 3/4 c. finely chopped nuts


  1. Combine arrowroot powder, flour, and 1/4 c. of the powdered sugar.
  2. Add half of the flour mixture to the oil and stir well.
  3. Add the rest of the flour, vanilla and salt.
  4. Roll into small balls and place on parchment-lined baking sheet.
  5. Bake at 325 to 350 degrees F for 8 – 10 minutes.
  6. Roll cookies in remaining powdered sugar within a couple of minutes after removing from oven and roll again a few minutes later. Cool.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.