Coconut Sesame Shortbread Nankhatai (Vegan) Recipe
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.
- 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
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
- Prepare baking sheet: Grease and line a large baking sheet with parchment paper to prevent the cookies from sticking during baking.
- 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.
- Combine dry ingredients: In a separate bowl, mix together the all-purpose flour and almond meal thoroughly.
- 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.
- Prepare coating: On a large flat surface, mix the sliced almonds and white sesame seeds evenly to create the rolling mixture.
- 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.
- Chill dough: Refrigerate the shaped cookies for at least one hour to firm up before baking, which helps maintain their shape and texture.
- 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.
- Cool cookies: Allow the cookies to cool inside the oven gradually to prevent cracking and to set their texture.
- 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
