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    Home » All Recipes » Vegan Cookies + Brownies

    Vegan Chamomile Sugar Cookies

    Published: Mar 16, 2021 · Modified: Aug 25, 2021 by Megan · This post may contain affiliate links.

    3.5K shares
    Jump to Recipe
    two pictures of cookies with text overlay "vegan chamomile sugar cookies, eggless & 8 easy ingredients!".

    These soft & chewy Vegan Chamomile Cookies have a hint of lemon for a truly unique & delicious cookie flavor. This recipe uses dried chamomile tea leaves mixed into the dough for a delicate, herbal, and floral flavored cookie that is perfectly sweet & soothing.

    piles of chamomile cookies with the top cookie missing a cite

    These chamomile cookies come as SGTO's newest sugar cookie flavor! To quickly recap, last year I made Lemon Sugar Cookies back in April. Since then we've been baking up so many eggless & dairy-free sugar cookie flavors. Some of my favorites so far are the Earl Grey Cookies, Matcha Sugar Cookies, and Orange Cardamom Cookies! Like the earl grey cookies, these herbal tea cookies use real tea leaves infused throughout the dough for a truly delicious & soft sugar cookie.

    Ingredients:

    overlay of chamomile cookie ingredients including flour, lemon paste, flax egg, chamomile tea, sugar, baking powder, salt, and vegan butter

    Ingredient Notes:

    • Chamomile Tea: This is the chamomile tea I used. Any bagged chamomile loose leaf tea brand will work for this recipe though!
    • Lemon paste: Must use lemon paste or lemon extract. It cannot be substituted for lemon juice in this recipe. You could also sub for vanilla paste/extract.

    How to make soft chamomile cookies

    First, cream butter, sugar, & chamomile

    Creaming the vegan butter & sugar together is super important as it helps to bring some air into the dough and leads to really soft cookies. Make sure you use room temperature butter, which is butter that is still cold but can be easily indented with a finger.

    We also cream in the chamomile tea leaves in this step as mixing with the fat (vegan butter) is the best way to infuse the tea throughout the dough.

    Two pictures of butter, sugar, and chamomile tea leaves being creamed together in mixing bowl

    Add flax egg & lemon paste

    Next, add in the flax egg and lemon paste and mix another 30 seconds.

    P.S- I wrote a whole post about vegan egg substitutes lately, but the flax egg is used in place of a real egg for these cookies. It can be subbed 1:1 for a chia egg too.

    Mix in dry ingredients & chill dough

    Then, mix in the dry ingredients including the flour, baking powder, and salt. For this recipe, we're just using baking powder so we get fluffy cookies that are chewy in the center.

    Once the dough has formed, cover with plastic wrap and add to the fridge to chill for 30 minutes-1 hour.

    While you don't need a lot of chill time, this step is super important to get the right texture of cookies. If you do not chill the dough, the cookies will spread too much and be flat. Chilling the dough helps get that desirable soft cookie while also making the cookies sweeter!

    a bowl of chamomile cookie dough

    Roll cookie dough balls in sugar

    After chilling the dough, roll the cookie dough into 10 evenly sized balls. Then, roll each chamomile cookie dough ball into a bowl of sugar.

    Rolling cookies in sugar helps them get that crinkly texture as it dries out the outer layer of dough, causing them to crack while baking.

    hand rolling a chamomile cookie dough ball in a bowl of sugar until it is coated

    Bake the cookies!

    Add the cookie dough balls to a parchment-lined baking tray, slightly press the dough balls down with your palm, and bake!

    One other key to super chewy sugar cookies is to make sure to slightly under-bake them. Make sure to remove the cookies from the oven when they aren't completely cooked through in the center for the best results.

    hand lifting a bitten chamomile cookie from a stack of cookies

    FAQ & Expert Tips:

    What chamomile tea works best for cookies?

    I used Celestial Seasonings Herbal Tea brand, however any high-quality tea works. Just open up the tea satchels and use the tea leaves inside any of your favorite tea brands.

    Is there a good substitute for lemon paste?

    Lemon paste contains the essence and flavor of lemon without the acidity of lemon juice. The only good substitute for it would be lemon extract. However, you could definitely switch it for another paste or extract such as vanilla or lavender. If you do that, you could add some lemon zest to the dough too. If you're looking for a cookie recipe using real lemon juice, I'd recommend following my Vegan Lemon Sugar Cookie recipe instead.

    Can I make chamomile cookies gluten-free?

    I haven't personally tried it, but many of my readers have had success using a gluten-free all-purpose flour mix like this flour from Bob's Red Mill. Keep in mind, subbing almond flour, coconut flour, or other flour alternatives 1:1 does not work for this recipe.

    What about refined sugar-free?

    When it comes to sugar cookies, I really don't recommend it. The cookies will not spread the same if you use coconut sugar or maple sugar, but if you would like to try go for it! If using a sugar alternative, just make sure it is granulated sugar and also skip the step of rolling the cookie dough in sugar before baking as this only works with cane sugar.

    How do I store sugar cookies?

    Chamomile Cookies can be stored on the counter at room temperature for 3-4 days, frozen for 1-2 months, or stored in a closed container in the fridge for up to 2 weeks.

    overhead shot of stacks of chamomile cookies with dried lemon slices and chamomile flowers

    I truly hope you love these soft & chewy Vegan Chamomile Tea Cookies! While they are truly great on their own, serve them alongside a cup of hot tea for a truly delicious chamomile tea dessert. Enjoy!

    -TSG

    More Vegan Cookie Recipes You Will Love:

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    • plate full of crinkled chocolate cookies with flaky sea salt on top
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    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    piles of chamomile cookies with the top cookie missing a cite

    Vegan Chamomile Cookies

    Soft & Chewy chamomile sugar cookies infused with real chamomile tea leaves & lemon paste for a perfectly sweet & floral cookie.
    4.87 from 15 votes
    Print Pin
    Course: Vegan Cookies + Brownies
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Additional Time: 30 minutes
    Total Time: 55 minutes
    Servings: 10 cookies
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • ½ cup vegan butter (room temperature)
    • ½ cup+ 2 tablespoon sugar ½ cup for dough, 2 Tbsp for rolling before baking
    • 2 teaspoon ground chamomile tea leaves
    • 1 flax egg 1 Tbsp (8 grams) ground flaxseed mixed with 3 Tbsp water
    • 1 teaspoon lemon paste/extract
    • 1 cup+ 3 tablespoon all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Instructions

    • First add the butter, ½ cup of the sugar, and the chamomile tea to a mixing bowl and cream together until light and fluffy, about 1-2 minutes. Then, add in the flax egg and lemon paste and whip together about 30 more seconds to combine.
    • Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and will be tough.
    • Cover the mixing bowl of dough and add to the fridge to chill for 30 minutes- 1 hour.
    • Line a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 2 Tbsp cookie scoop to form your cookie dough (about 45 grams of dough per cookie). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.
    • Place the chamomile cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.  Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
    • Bake for 11-13 minutes until bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and slightly under-cooked, but not glossy or raw, when they are removed from the oven. Please be careful not to overcook these cookies as they will still be soft but will lose their "chewy" texture if overcooked.
    • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes. Once the cookies have cooled, serve and enjoy!

    Notes

  • Cookies can be stored on the counter at room temperature for 3-4 days. They can also be frozen for 1-2 months and just need to defrost at room temperature before eating. Cookies can also be stored in a closed container in the fridge and will keep up to 2 weeks, but it will slightly alter the texture and is my least preferred method for storing cookies.
  • For this recipe I used Earth Balance Buttery Baking Sticks and also tested with Flora Plant Butter which both work great. If using Miyokos butter or earth balance from a tub add 1-2 Tbsp more flour (7-14 grams) to the dough as these butters contain more moisture.
  • Make sure to use high quality chamomile tea as this really affects the flavor of the cookies.
  • If making smaller cookies, make sure to adjust the cooking time to 9-11 minutes for chewy cookies.
  • If you would like to make the dough and freeze it scoop the dough into balls and freeze on a parchment-lined sheet pan in the freezer. Once frozen, transfer the cookies to a ziploc bag or freezer safe container. The baking time will need to be increased slightly for frozen cookies (usually 2-3 more minutes) so do keep that in mind!
  • Nutrition

    Serving: 1cookie | Calories: 166kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 149mg | Potassium: 24mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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