Gluten Free NanKhatai Cookies || Indian Sugar Cookies (Paleo, AIP)
These soft, buttery 'melt in mouth' cookies are a healthy and allergen free version of the traditional Indian NanKhatai cookies and are absolutely delicious!
- .25 cup.25 cup .25 cupArrowroot Flour
- 2 Tbsp2 Tbsp 2 TbspCassava Flour
- 2 Tbsp2 Tbsp 2 TbspTapioca Starch
- 1/8 tsp1/8 tsp 1/8 tspSea Salt
- 1/8 tsp1/8 tsp 1/8 tspBaking Soda
- 4 Tbsp4 Tbsp 4 TbspOrganic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted (approximately)
- 1 Tbsp1 Tbsp 1 TbspPure Maple Syrup
- .5 tsp.5 tsp .5 tspVanilla Extract
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.
You can easily double or triple this recipe and make a bigger batch.
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