Gluten Free NanKhatai Cookies || Indian Sugar Cookies (Paleo, AIP) (Edit recipe)

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These soft, buttery 'melt in mouth' cookies are a healthy and allergen free version of the traditional Indian NanKhatai cookies and are absolutely delicious!

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Serves: 6

Ingredients

.25 cup Arrowroot Flour
2 Tbsp Cassava Flour
2 Tbsp Tapioca Starch
1/8 tsp Sea Salt
1/8 tsp Baking Soda
4 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted (approximately)
1 Tbsp Pure Maple Syrup
.5 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 F. Line a baking tray with parchment paper.
On a different parchment sheet or on a plate, add all the dry ingredients (flours, sea salt and baking soda). Using a spoon, mix well.
In a mixing bowl, add the flour blend. Then add the melted palm shortening, maple syrup and vanilla. using a fork, mix everything together until you get a wet dough (you may need to add a bit more palm shortening).
Divide the wet dough into 6 equal sized balls.
Pat each ball between your palms to flatten into a circle (about 1.5 inch dia). Smooth the edges with your fingers. Place the cookie on the parchment lined baking tray. Repeat until you make all the cookies and place the tray in the oven.
Bake at 350 F for about 14- 15 minutes until the bottoms turn slightly golden.
Let cool for 10 minutes at least before handling the cookies.
Store in an air-tight container.

Notes

You can easily double or triple this recipe and make a bigger batch.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	116
Fat:	8 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	74 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.