persian cookies

Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio.

Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

vegetable oil

confectioners' sugar, sifted

cardamom

rose water

chickpea flour

pistachios

Combine the oil, sugar, cardamom and rose water in bowl. Using a hand mixer, mix on medium for 2-3 minutes until light and creamy.

Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky.

Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.

Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.

Preheat oven to 300 F and line baking tray with parchment paper.

Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.

Sprinkle chopped pistachios on top of each cookie.

Place cooking tray in middle rack and bake for 15 to 20 minutes, until the cookies turn a light golden colour.

Remove cookies from oven and let it cool on tray for a few minutes. Then carefully transfer to a wire rack to cool completely. Be careful when you transfer the cookies as they crumble very easily.

These gluten-free chickpea cookies are buttery soft, crumbly and will just melt-in-your-mouth. Flavored with cardamom, rose water and topped with pistachios, they are so easy to make and will absolutely win you over!

Chickpea Cookies (Nan-e Nokhodchi)

ghee (clarified butter

olive oil (light)

sugar

salt

flour

pistachios (unsalted, slivered)

Preheat

Preheat the oven to 300 degrees Fahrenheit.

Dough

In a mixing bowl, combine melted ghee, oil, sifted powdered sugar, ground cardamom, rose water and salt. Make sure that there are no lumps. Then add the sifted roasted chickpea flour, combine well and knead to make a dough. Tip: Sift the sugar and flour directly into the bowl.

Flatten

On a smooth work surface, flatten the dough to about ¾ inch in thickness. It may be a bit crumbly, but using warm hands and working at room temperature is helpful. Scatter pistachios on the dough and lightly press the nuts into it.

Shape

Press the cookie cutter into the dough and move it a bit to grab the dough. Then release it gently and transfer to a parchment paper lined baking sheet, with the pistachio side facing up. Repeat with remaining dough. (See notes for making cookies using measuring spoon.)

Bake

Space cookies at least one inch apart and bake for about 14 to 18 minutes until they turn a very light golden color. You will notice delicate cracking on the surface when the cookies are baked well.

Serve

Remove the baking sheet from the oven and allow the cookies to cool very well. Carefully transfer the delicate cookies to a serving platter or an airtight container.

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Gluten-free chickpea cookies are buttery soft, crumbly and will just melt-in-your-mouth. Flavored with cardamom, rose water and topped with pistachios, these Persian chickpea flour cookies, known as Nan-e Nokhodchi are so easy to make. They can be made healthy with oil, vegan and nut-free too.

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The most viewed persian cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine