Gluten Free Nankhatai (Indian Cookie)

The origin of this recipe is from my Gully Auntie who is known for making these so well. She had given me the recipe when i was in university and you can see my scribbled down recipe below in the "ingredients" picture. I have updated it or re-vamped it of course using my gluten free flour blend and coconut oil instead of margarine and coconut palm sugar instead of white sugar. These turn out great and have an awesome coconut flavour!

Ingredients:
3/4 cup coconut palm sugar or maple sugar (i don't like these too sweet, but if you do then add a bit more sugar)
2 eggs
2 teaspoons of baking powder
a pinch of baking soda
1 teaspoon of vanilla essence

1/2 cup of coconut oil
1.5 to 2 cups of gluten free flour blend (i use 1.5 because i like them crumbly, so i substitute .5 cup of rice suji instead of the flour)
3 tablespoons of rice suji

natural food colour (yellow and red mixed together or orange)(OPTIONAL)
or you can decorate with a nut/raisin/a bit of chocolate in the middle

1) Add the first 5 ingredients in a mixing bowl and let it sit for 10 mins.
2) Pre-heat oven to 350 degrees F.

3) Add coconut oil, flour and suji (add more suji if you like it crumbly using the measurement guide above).

4) Mix well with spatula and it will form a small ball.

5) Break tiny pieces off and roll them in your palm and then press flat.

16) Add orange dots in the middle using food colour. This gives you the traditional look for nankhatai but you can be creative and add a nut, raisin or a bit of chocolate to the middle.
17) Bake for approx. 20 mins or until the bottom is a golden brown colour.

Makes approx. 18 medium size cookies
Calories per cookie: 135, Fat: 7.5 g, Carbs: 9 g Fiber: 1 g, Sugar: 6 g, Sodium: 324 mg, Protein: 2 g