This vegan nankhatai, a dairy-free version of the delicious and fabled Indian cookie, takes under 30 minutes to make. It comes together in one bowl, is soy-free and you can make it gluten-free or nut-free.
- 1 cup all purpose flour (can sub with gf all purpose flour for a gf version)
- ½ cup chickpea flour (besan)
- 2 tbsp semolina (sooji. Can use cornmeal if gluten-free)
- ½ cup powdered sugar (add a couple of tablespoons more if you like your cookies very sweet)
- 1 tsp pure vanilla extract
- 1-2 tsp green cardamom powder (I like a lot in here for the best flavor, but use less if you wish. Taste the dough and keep in mind that the cardamom will mellow a bit as it bakes)
- 8 tbsp vegan butter (melted or softened, at room temperature). You can sub coconut oil but it will result in a different flavor.
- Nuts like blanched almonds, pistachios etc. for garnish
Preheat the oven to 325 degrees Fahrenheit.
Place all of the ingredients in a bowl and knead into a soft dough.
Pull off pieces of the dough and shape into balls by rolling in the palms of your hand. You can make these cookies as big or small as you wish. I sometimes make 18 slightly larger cookies, and sometimes I shape these into 28-30 one-inch cookies.
Flatten each ball into a fat disc and make an indentation in the center, if you wish, with your thumb. You can add nuts to this or chocolate chips or even jam. Place cookies an inch apart on baking sheet.
Bake 15-18 minutes or until the bottoms are a light golden brown. Remove the cookie sheet to a rack and let the cookies cool for five minutes. Then, carefully, using a spatula, transfer the cookies to the baking rack and let them continue cooling.
Calories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 27mgPotassium: 25mgFiber: 1gSugar: 2gVitamin A: 153IUCalcium: 2mgIron: 1mg
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