Naankhatai is an eggless cookie popular in India. This is my gluten free version of it made using Almond flour. It has Indian flavors but resembles a regular cookie. It has this amazing flavor of ghee (clarified butter), almonds and cardamom. So soft and crumbly this cookie just melts in your mouth. It is really very easy to make and is a favorite for all. It is ready in just 30 minutes! Perfect with tea & coffee and a must make to keep ready during festive seasons or when guests are over.

Happy Baking!

Servings:  About 15-16 cookies

Prep Time: 15 mins

Cooking Time: 12-16 mins

Total Time: 30 mins

Ingredients: 

• 1 cup almond flour

• 3/4 cup +1 tbsp chickpea flour (besan)

• 1.5 tbsp Roasted semolina (Rava)

• 2/3 cup + 2 tbsp Powdered sugar

• 1/2 cup+ 1 tbsp liquid ghee (clarified butter)

• 1 tsp Baking powder

• 1/2 tsp Cardamom powder

• 4-5 almonds thinly sliced

Directions: 

1. Preheat oven to 350F.

2. In a bowl add the melted ghee.

3. Add the powdered sugar to the bowl. Whisk it together. You can use an electric whisk or stand whisk to whisk it together.

4. Whisk (cream) it together till its becomes paler in colour and is light & fluffy. It take take 8-10 mins by hand. About 4-5 mins using an electric whisk or stand mixer.

5. In another bowl, add the almond flour, chick pea powder and semolina.

6. Add the baking powder and cardamom powder to the dry ingredients and mix them all together.

7. Fold the creamed ghee and sugar and dry ingredients. Mix till all together and no lumps. It will be a soft dough, not like a dense cookie dough.

8. Prepare a baking tray by placing a silicon mat or parchment paper.

9. Using a small cookie scoop, scoop the dough onto the baking tray. Make sure to keep space between them as they spread out while baking.

10. Bake for 12-16 mins at 350F. The edges should be browned and entire cookie should be lightly golden brown. If it has not changed let it bake for another 1-2 mins.

11. Let it cool (ideally on a cooling rack) otherwise it will crumble. These cookies are very soft & melt in your mouth. Check notes

12. Perfect for festivities, get togethers, coffee and tea time.

Notes/Tips:

• The ghee needs to be in liquid form. If it is solid, slightly melt in the microwave. Do not use when it is hot, let it cool.

• If your dry ingredients are lumpy, pass it through a sieve.

• The ghee and sugar needs to light and fluffy & well creamed before adding the dry ingredients.

• You can add clove powder too. The cardamom powder gives it a great flavor.

• Make sure the cookie is well baked. They are very soft and crumbly. If they do not bake well it will crumble upon touching.

• I like to transfer it to a cooling rack using a flat spatula when it is it slightly cooled to cool fully.

• Storing- You can store these cookies in a cool, dark, airtight place for 1-2 weeks.