Nankhatai - Gluten free Cookies - Chickpea And Almond Flour Cookies

Nankhatai - Gluten free Cookies 

Chickpea And Almond Flour Cookies

Nankhatai is a traditional Indian cookie flavored with cardamom. These nankhatai cookies are eggless and gluten free.  Buttery and tender crisp  nankhatais pair well with tea or coffee. I have used chickpea flour(besan) and almond flour that gives these cookies a nutty flavor and  melt in your mouth texture.

                                                  

                        Ingredients

               (Makes about 20 cookies)

 Chickpea flour (Besan).   3/4 cup

 Almond flour  1/2 cup

 Butter/Ghee/Vegan butter   1/2 cup, softened

 Salt    1/4 teaspoon

 Baking soda   1/4 teaspoon

 Sugar* 1/2 cup (powdered)

 Cardamom powder   1/4 teaspoon

 Vanilla extract   1/2 teaspoon

  Pistachios   2 tablespoons, chopped

*For powdered sugar: Grind granulated sugar until finely powdered.  

For step by step instructions follow the video link:

 Method:

1. Take the softened butter in a large bowl.

2. Beat it with a whisk or hand mixer for 1-2 minutes.

3. Add the powdered sugar and beat for 2-3 minutes.

4. The sugar-butter mixture should be light and fluffy.

5. Add the cardamom powder.

6. Sift in the chickpea and almond flour.

7. Add the salt and the baking soda.

8. Fold in the dry ingredients into the butter- sugar mixture.

9. Add the vanilla and fold in.

10. For regular oven:Preheat the oven to 350º F (175ºC) and line a cookie sheet with parchment paper.

11. For air fryer:Preheat the air fryer to 325º F(162ºC) and line the basket/tray with parchment paper.

12. Divide the dough into 20 equal portions. 

13. Bake for 11-12 minutes. Baking time may vary as oven temperatures differ.

15. Cool baked cookies completely.

15. Store in an airtight container.