Full tutorial video above. 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!
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.
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.
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.)
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.
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.
Video
Notes
Chickpea flour: Use "roasted" fine chickpea flour and not the regular raw chickpea flour. It is available at Persian grocery stores or online and I have linked to it on the site. Or make your own homemade flour in a vitamix, using roasted split chickpeas available at Indian grocery stores.
Ghee:
Readymade ghee is available at most grocery stores or online.
Homemade: To prepare ghee, melt unsalted butter and let it 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.
Make sure that the ghee is melted well. If it thickens, melt it again but it should not be hot.
Shaping Cookies With Tablespoon Measure: Place pistachios in the center of a smooth tablespoon measure. Fill up the tablespoon with dough and pack it really well using your palm and fingers. Then carefully scoop out the cookie dough.
Storage: Chickpea cookies are very delicate and crumbly. Cool them completely and handle with care. Store in an airtight container and the cookies can also be frozen for a month.
For more information on ingredients, variations (vegan, dairy-free, nut-free and reduced sugar) and serving suggestions, scroll up the page to the blog post.