Indian · Dessert
Protein Nankhatai Shortbread Cookies
A protein-engineered riff on classic nankhatai, these Indian shortbread cookies swap butter and refined flour for chickpea flour, oats, cottage cheese and whey isolate while keeping the cardamom-scented crumbly character intact.
$1
12 minsPrep
15 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
198Calories
15gProtein
7.2gFat
18.9gCarbs
7gSugar
2.4gFiber
192mgSodium
13mgChol
3.1gSat Fat
180mgPotassium
76mgCalcium
1.1mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
Blend the cottage cheese until completely smooth with no lumps, then whisk in the melted ghee.
3
In a separate bowl, sift together the chickpea flour, oat flour, whey protein isolate, baking powder and ground cardamom.
4
Stir the sugar into the cottage cheese mixture, then fold in the dry ingredients until a soft, slightly sticky dough forms.
5
Divide the dough into 2 equal portions (about 53g raw each) and shape into domed rounds, flattening slightly.
6
Press a few chopped pistachio pieces into the top of each cookie.
7
Bake for 14-16 minutes until the edges are just firm and the tops are set but pale.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g sifted chickpea gram flour
- 0.6 oz18g oat flour
- 0.8 oz22g whey protein isolate
- 0.7 oz20g blended smooth cottage cheese lowfat
- 0.3 oz8g melted ghee
- 0.4 oz10g sugar white
- 0 oz1g ground cardamom
- 0.1 oz2g baking powder
- 0.2 oz6g chopped, for topping pistachio
