Persian Chickpea Cookies are buttery soft, melt-in-your-mouth, gluten free cookies that are flavored with cardamom and taste fantastic. They are so easy to make and will absolutely win you over!
These are perfect for holidays along with some Sweet & Savory Roasted Party Nuts.
Chickpea Cookies (Nan-e Nokhodchi)
These cardamom chickpea cookies with pistachios are a mouth watering Persian treat, traditionally known as Nan-e Nokhodchi. They are quiet similar to some Indian sweets prepared with the same ingredients.
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, for a vegan version. Specifically light olive oil, which does not have an intense flavor.
Pro Tips
- The sugar contributes to the required texture for the cookies. But if you prefer, you may lower the sugar to ½ cup and increase the chickpea flour to 2¼ cups. The cookies will be slightly less sweet but still tasty.
- Make sure that the ghee is melted well. If it thickens, melt it again but it should not be hot.
- These Persian chickpea cookies can be frozen in an airtight container and stored for a month.
- Ready made 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 fine chickpea flour or roasted split chickpeas are available at some Persian/Middle eastern/Mediterranean/Indian stores or online. Or you may purchase roasted chickpeas and process it into a flour.
- Vegan and dairy free chickpea cookies: You may use oil instead of ghee to make
Are Chickpea Cookies Good For You?
Chickpea cookies are gluten free. 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 this would be a great cookie option for that.
Also, chickpea flour has more fiber and protein compared to all purpose flour, which is commonly used for making cookies.
It is essential to use "roasted" chickpea flour and not the regular raw chickpea flour because it makes a world of difference. The sifted and roasted fine chickpea flour gives these cookies that incredible sandy and crumbly texture.
More Cookie And Cake Recipes:
- Maamoul Cookies (Date filled cookies)
- Vanillekipferl (Vanilla Crescent Cookies)
- Anise Almond Honey Biscotti
- Light and Delicious German Apple Cake
- Cranberry Orange Quark Stollen
- Persian Love Cake
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Chickpea Cookies (Nan-e Nokhodchi)
Ingredients
- ¼ cup ghee butter or light olive oil
- ¼ cup olive oil light
- ¾ cup confectioner's sugar
- 2 teaspoons green cardamom ground, adjust per taste
- ½ tablespoon rose water optional
- 1 Pinch salt
- 2 cups fine chickpea flour
- 1 tablespoon pistachios unsalted, sliced
Instructions
- Preheat the oven to 300 degrees F.
- Combine the melted ghee, oil, sugar, cardamom, rose water and salt. 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).
- 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 chickpea cookies to a serving platter or storage container.
Notes
- 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.
Samantha
I've seen a few recipes that call or setting the dough aside before baking. Thoughts?
Roxana Begum
I have not needed to do that with this recipe. The dough is crumbly and not wet, so I just pack it nicely into the cookie mold. You can try to wrap or cover the dough and set it aside for couple hours at room temperature. Let me know if you preferred that.
Mona Chokshi
Can I roast plain chickpea flour which you get it from Indian store?
I would like to make it today and don't have roasted flour at home.
Roxana Begum
I prefer the roasted chickpea flour, it is a bit more finer and smooth. But you could try a small batch with the other flour and see if you like it. Let me know if your liked it :)
Sandrajoy
It is very easy to roast any flour. Put the flour in a tawa low flame and it roasts itself.Get a little of the flour from the tawa and make a line with it. You know it is roasted when you can make a line with it. My ancestors roasted Besan flour.
Roxana Begum
Yes it is certainly easy to roast flour. Watch closely especially as the pan gets more hot and the flour picks up the heat. Towards the end it can easily burn if you do not watch closely and also stir more often.
Elaine
Wow, these look so delicious! I've never used chickpea flour before! But I can't wait to try as you make it look so easy! I love the flavors together, especially the pistachios!
Roxana Begum
Thanks Elaine. Chickpea flour is great for sweets, baking etc. For these cookies though I would make sure to use the "roasted chickpea flour" available at Indian stores and certain middle eastern stores. Its available online too (the easiest way to get :) the link is in the post above.
Natalie
These cookies look amazing and I love the combination of pistachio and chickpea flour. Delicious!
Roxana Begum
Thanks Natalie. Yes they are wonderful together. Works well in desserts.
Calleigh K
Hmmmm.. I could smell the cardamon through the monitor screen lol.. These cookies look amazing, I can't wait to try these.
Roxana Begum
:) :) Thanks Calleigh
Sharon
Cardamom and pistachios go so well together. I love these little cookies! Can't wait to make them.
Roxana Begum
They sure do. Hope you enjoy it.
Edyta
This is so interesting. I'd love to try these cookies.
Roxana Begum
Thanks Edyta
Traci
I love how we can use chickpeas for everything! This recipe looks outstanding. Pinning and sharing this one...thanks!
Roxana Begum
Oh thanks Tracie. That makes me happy :) Yes Chickpeas are marvelous.
Amy
Hi, these look great and I really want to make them, however I don't have ghee or light olive oil. Can I use regular olive oil or will it not work? Many thanks
Roxana
Thanks Amy :). Ghee can be prepared using clarified butter as mentioned in the "notes" section. You can also use melted butter instead of that. In place of light olive oil you could use any oil that has more of a neutral flavor and that goes well with cakes/cookies. Such as corn oil for example. Also, please make sure to use "roasted" chickpea flour as mentioned in the recipe.
Nazima
These look fantastic! I can almost taste the cardamom through the screen ;)
Roxana
Thank you so much Nazima :)