Cardamom Chickpea Cookies with Pistachios – Buttery soft, delicate, crumbly, gluten free cardamom scented cookies for festive and all times!
I realized that I had not posted a cookie recipe, although I have a huge repertoire of recipes that I would love to share and develop in the future.
These Cardamom Chickpea Cookies with Pistachios are a mouth watering Persian treat, traditionally known as Nan-e Nokhodchi, but it is also similar to some Indian sweets prepared with the same ingredients.
With the rising occurrence of gluten allergies and other conditions requiring a gluten free diet, there is always a need for gluten free recipes. So I thought this would be a great option for people to try.
I think that using ghee (clarified butter) gives these cookies a nice nutty and rich flavor. You could always make it with only oil too. Specifically light olive oil, which does not have an intense flavor.
The sugar contributes to the required texture for the cookies. And I have given a range for the quantity of sugar for this recipe, but the lower end is sweet enough. Yes, it has the sugar and ghee, but a sweet is meant to be enjoyed occasionally in small quantities. That is why it is called a treat. Here is one more decadent treat for you to try – Tahini Orange Chocolate Marble Cake
It is essential to use “roasted” chickpea flour and not the regular raw chickpea flour because it makes a world of difference. If roasted chickpea flour is not easily available, you may purchase roasted chickpeas from Indian or other ethnic stores and process it into a flour.
Now brew a cup of tea or coffee and relish these melt in the mouth Cardamom Chickpea Cookies with Pistachios!
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CARDAMOM CHICKPEA COOKIES WITH PISTACHIOS
Servings: 25 Serving Size: 1 Cookie
Calories 90, Total Fat 5 g (Saturated Fat 2 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 2 g), Cholesterol 5 mg, Sodium 8 mg, Potassium 79 mg, Phosphorus 44 mg, Total Carbohydrate 10 g, Dietary Fiber 2 g, Sugars 4 g, Protein 2 g
PREPARATION TIME: 30 minutes
COOKING TIME: 15 minutes
1/4 cup ghee* or light olive oil
1/4 cup light olive oil
1/2 to 3/4 cup confectioners sugar
1 tablespoon ground cardamom
Pinch of salt
2 to 2 ¼ cups roasted chickpea flour (from roasted chickpeas)
1 tablespoon unsalted sliced pistachios
Preheat the oven to 300 degree F.
Combine the melted ghee, oil, sugar and cardamom. Then add the roasted chickpea flour and mix well. (You can also make your own flour by processing the roasted chickpeas in a Vitamix or a food processor).
If using 1/2 cup sugar you may need about 2 ¼ cups chickpea flour. And If using 3/4 cup confectioner’s sugar then 2 cups of chickpea flour would be needed.
The dough may be a bit crumbly or dry but it works. Take a smooth stainless steel tablespoon measure to shape the cookies.
Place a few pieces of pistachios in the center of the tablespoon measure. Next fill up the tablespoon with the dough and pack it really well using your fingers.
Carefully scoop out the cookie dough and place it on a parchment lined baking sheet, with the circular side and pistachios facing up.
Make sure to space the cookies at least one inch apart. Bake for about 14 to 18 minutes until slightly golden brown. You will notice a delicate cracking on the surface when the cookies are well baked.
Remove the baking sheet from the oven and allow the cookies to cool very well. Carefully transfer the cookies to a serving platter or storage container.
Enjoy the Cardamom Chickpea Cookies with Pistachios.
Readymade ghee is available in Indian grocery stores or online. But it can be easily prepared at home.
To prepare ghee, melt unsalted butter and allow it to simmer at a low setting. Allow the milk solids settled at the bottom of the pan to toast to a light brown. Strain the light golden liquid ghee from the top.
Roasted chickpea flour is available at some Persian/Middle eastern/Indian stores or online.