Coconut Sesame Shortbread Nankhatai (Vegan) Recipe

Introduction

Coconut Sesame Shortbread Nankhatai is a delightful vegan treat that combines the rich flavors of coconut oil and cardamom with the crunch of sesame seeds and sliced almonds. These crumbly, aromatic cookies make a perfect companion to your afternoon tea or coffee.

Ingredients

• 8 tablespoons coconut oil, plus extra for greasing
• ¾ cup brown sugar
• ¾ teaspoon freshly ground cardamom (about 20 cardamoms, shelled and pounded)
• 1 and ½ cups all-purpose flour
• ¾ cup almond meal
• 2 tablespoons sliced almonds
• 2 tablespoons white sesame seeds

Instructions

1. Step 1: Grease and line a large baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine the coconut oil, brown sugar, and ground cardamom. Mix well until fully incorporated.
3. Step 3: In a separate bowl, stir together the all-purpose flour and almond meal. Add this dry mixture to the coconut oil and sugar mixture, stirring until a soft dough forms that feels light to the touch.
4. Step 4: On a large flat surface, mix the sliced almonds and sesame seeds together.
5. Step 5: Shape the dough into small 1-inch pieces. Form each piece into a round shape and flatten it slightly, then roll each in the almond and sesame seed mixture. Place the coated cookies on the prepared baking sheet.
6. Step 6: Chill the cookies in the refrigerator for at least one hour.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 20 minutes.
8. Step 8: Allow the cookies to cool inside the oven before enjoying.

Tips & Variations

• For extra flavor, toast the sesame seeds and sliced almonds lightly before rolling the cookies.
• Substitute almond meal with finely ground cashews or hazelnuts for a different nutty taste.
• If you prefer a sweeter cookie, increase the brown sugar by 2 tablespoons.
• Add a pinch of salt to balance the sweetness if desired.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. They also freeze well for up to a month; thaw at room temperature before serving. Reheat gently for a few minutes in a warm oven to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use refined coconut oil instead of unrefined?

Yes, refined coconut oil will work fine but may result in a milder coconut flavor.

Is it possible to make these cookies gluten-free?

To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Coconut Sesame Shortbread Nankhatai (Vegan) Recipe

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★★★★★

4.7 from 118 reviews

These Coconut Sesame Shortbread Nankhatai are a delightful vegan twist on traditional Indian shortbread cookies. Made with coconut oil, almond meal, and infused with aromatic cardamom, they offer a perfect balance of sweetness and nuttiness. Rolled in a crunchy mix of sliced almonds and white sesame seeds, these melt-in-the-mouth cookies are ideal for pairing with a cup of tea or coffee.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet & Flavoring Ingredients

• 8 tablespoons coconut oil, plus extra for greasing
• ¾ cup brown sugar
• ¾ teaspoon freshly ground cardamom (about 20 cardamoms, shelled and pounded)

Dry Ingredients

• 1½ cups all-purpose flour
• ¾ cup almond meal

Toppings

• 2 tablespoons sliced almonds
• 2 tablespoons white sesame seeds

Instructions

1. Prepare baking sheet: Grease and line a large baking sheet with parchment paper to prevent the cookies from sticking during baking.
2. Mix wet ingredients: In a mixing bowl, combine the coconut oil, brown sugar, and freshly ground cardamom. Stir well until the sugar is fully incorporated and the mixture is smooth.
3. Combine dry ingredients: In a separate bowl, mix together the all-purpose flour and almond meal thoroughly.
4. Form dough: Add the dry flour and almond meal mix to the wet coconut oil mixture. Mix until fully combined, forming a soft, light dough that is easy to shape.
5. Prepare coating: On a large flat surface, mix the sliced almonds and white sesame seeds evenly to create the rolling mixture.
6. Shape and coat cookies: Take small portions of dough (about 1 inch), shape into rounds, then flatten slightly. Roll each cookie in the almond and sesame seed mixture to coat completely and place them on the prepared baking sheet.
7. Chill dough: Refrigerate the shaped cookies for at least one hour to firm up before baking, which helps maintain their shape and texture.
8. Preheat oven and bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 20 minutes until they are golden and fragrant.
9. Cool cookies: Allow the cookies to cool inside the oven gradually to prevent cracking and to set their texture.
10. Serve and enjoy: Once cooled, enjoy these vegan shortbread cookies with a warm cup of tea or coffee for a perfect treat.

Notes

• Ensure the coconut oil is in a soft but not melted state for easier mixing.
• Grinding the cardamoms fresh enhances the cookie’s aroma significantly.
• For a nut-free version, omit the almond meal and sliced almonds and substitute with additional flour or oat flour, adjusting texture as needed.
• Chilling the dough is crucial for maintaining cookie shape and preventing spreading while baking.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies are naturally vegan and dairy-free thanks to the use of coconut oil and no eggs.

Keywords: Nankhatai, Vegan cookies, Indian shortbread, Coconut oil, Cardamom cookies, Sesame seeds cookies, Almond cookies, Vegan desserts