Chickpea Cookies (Nan-e Nokhodchi) Recipe

If you are looking to indulge in a truly unique and delightful treat, the Chickpea Cookies (Nan-e Nokhodchi) Recipe is an absolute must-try. These delicate Persian cookies boast a melt-in-your-mouth texture with the nutty warmth of chickpea flour combined with the fragrant hints of cardamom and rose water. Lightly crisp on the edges yet so tender inside, these cookies are perfect for sharing with family and friends during special occasions or simply when you want to savor something wholesome and comforting at home.

Ingredients You’ll Need

What’s wonderful about the Chickpea Cookies (Nan-e Nokhodchi) Recipe is how simple yet thoughtfully chosen the ingredients are. Each one plays a key role, from creating a tender crumb and a subtle nutty foundation to infusing that signature floral aroma everyone will love.

• ¼ cup ghee: Adds a rich, buttery base that deepens the flavor far beyond regular butter or oil.
• ¼ cup olive oil (light): Keeps the texture light and moist without overpowering the delicate taste.
• ¾ cup powdered sugar, sifted: Ensures sweetness with a smooth, fine texture, avoiding any graininess.
• 2 teaspoons ground cardamom: Brings an intoxicating spice that’s floral and slightly citrusy—freshly ground is best!
• ½ tablespoon rose water: Introduces a soft, elegant aroma that elevates each bite instantly.
• 1 pinch salt: Balances flavors beautifully, enhancing sweetness without being salty.
• 2 cups fine chickpea flour, sifted: The star ingredient providing a nutty, lightly earthy foundation and signature chew.
• 1 tablespoon pistachios, slivered: For a vibrant pop of green color and gentle crunch on top of the cookies.

How to Make Chickpea Cookies (Nan-e Nokhodchi) Recipe

Step 1: Prepare Your Oven and Ingredients

Start by preheating your oven to 300 degrees Fahrenheit. This low temperature is key to gently baking the cookies so they remain delicate and don’t brown too quickly. While the oven warms up, make sure your powdered sugar and chickpea flour are well sifted for that smooth dough texture.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted ghee, light olive oil, sifted powdered sugar, freshly ground cardamom, rose water, and a pinch of salt. Stir everything together until completely smooth and lump-free. This step ensures all the flavors are well balanced and blended beautifully.

Step 3: Incorporate the Chickpea Flour

Gradually add the sifted chickpea flour into the wet mixture. Use your hands or a sturdy wooden spoon to mix well and begin kneading carefully. The dough will be slightly crumbly but don’t worry—warm hands and a gentle touch help bring it together into a cohesive dough perfect for shaping.

Step 4: Shape and Decorate Your Cookies

Lightly flour a clean work surface and flatten the dough to about ¾ inch thick. Scatter the slivered pistachios on top and gently press them into the dough with your hands. Use a cookie cutter to press each cookie out, lifting carefully to transfer to a parchment-lined baking sheet with the pistachios facing up. This step adds an elegant, nutty garnish that’s as beautiful as it is flavorful.

Step 5: Bake to Perfection

Space the cookies at least an inch apart to allow them room to expand slightly. Bake for 14 to 18 minutes until they turn just a very light golden shade. You’ll notice delicate cracks on their surface—this is the telltale sign that they are perfectly baked and ready to come out of the oven.

Step 6: Cool and Enjoy

Allow the cookies to cool completely on the baking sheet before carefully transferring them to a serving platter or airtight container. Because these cookies are delicate, handling them gently preserves their charming appearance and texture for sharing or gifting.

How to Serve Chickpea Cookies (Nan-e Nokhodchi) Recipe

Garnishes

Add a touch of crushed pistachios or a light sprinkle of powdered sugar just before serving to enhance the visual appeal and add a little extra flavor boost. A delicate drizzle of rose water syrup can also amplify the floral notes if you love that aromatic experience.

Side Dishes

These cookies pair wonderfully with a steaming cup of Persian tea, jasmine, or even a mild green tea to balance their richness. They also make a lovely accompaniment to a cheese platter with mild cheeses like ricotta or mascarpone.

Creative Ways to Present

Serve Chickpea Cookies (Nan-e Nokhodchi) Recipe on a pretty tiered tray at a festive gathering or wrap individual cookies in cellophane tied with a satin ribbon for charming homemade gifts. You could also press a small edible flower into the dough before baking to make each cookie uniquely stunning.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature. They keep well for up to a week and maintain their tender texture if protected from moisture and air. Keeping them away from strong odors also helps preserve the delicate cardamom and rose water aromas.

Freezing

If you want to save these delightful treats for longer, freeze the baked cookies in a sealed container with parchment paper between layers. They can last up to three months this way. When you’re ready, simply thaw them at room temperature for a few hours before serving.

Reheating

Since these cookies are best enjoyed at room temperature, avoid reheating in the microwave or oven as it can dry them out. Let them naturally come to room temperature after thawing for the best texture and flavor experience.

FAQs

Can I substitute the chickpea flour with another type of flour?

The signature nutty flavor and tender crumb of Chickpea Cookies (Nan-e Nokhodchi) come from using chickpea flour, so substituting it will change the taste and texture significantly. If necessary, a fine almond flour might be an alternative but results will vary.

Is it okay to use regular butter instead of ghee?

You can use unsalted butter, but ghee is preferred for its richer, nuttier flavor and higher smoke point, which helps achieve the perfect texture in this recipe.

Why is rose water important in this recipe?

Rose water imparts a subtle floral aroma that beautifully complements the cardamom and chickpea flour, giving these cookies their authentic Persian character you won’t want to miss.

Can I make these cookies vegan?

Yes! Substitute the ghee with light olive oil or a neutral vegetable oil to keep the recipe vegan while maintaining the tender texture and rich taste.

How do I know when the cookies are done baking?

Watch for a very light golden color and delicate cracks forming on the surface. These signs indicate that the cookies are baked through yet still tender.

Final Thoughts

Making the Chickpea Cookies (Nan-e Nokhodchi) Recipe at home brings a little piece of Persian tradition and elegance to your kitchen. The simplicity of the ingredients combined with the unique flavors creates a cookie that’s unforgettable and perfect for sharing. I can’t wait for you to try it and add your own special touches to these charming treats!

Chickpea Cookies (Nan-e Nokhodchi) Recipe

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Nan-e Nokhodchi, traditional Persian chickpea flour cookies, are delicately flavored with ground cardamom and rose water. These soft, crumbly cookies are enriched with ghee and olive oil, crowned with slivered pistachios, and baked to a light golden perfection. Ideal for tea time or festive occasions, they offer a unique blend of floral and nutty tastes in every bite.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 25 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Gluten Free

Ingredients

Fats and Oils

• ¼ cup ghee (clarified butter or light olive oil), melted
• ¼ cup olive oil (light)

Sweeteners and Flavorings

• ¾ cup powdered sugar (sifted)
• 2 teaspoons ground cardamom (freshly ground green pods, adjust per taste)
• ½ tablespoon rose water
• 1 pinch salt

Flour and Nuts

• 2 cups fine chickpea flour (sifted, roasted)
• 1 tablespoon pistachios (unsalted, slivered)

Instructions

1. Preheat the Oven: Preheat your oven to 300 degrees Fahrenheit (approximately 150 degrees Celsius) to prepare for baking the cookies evenly.
2. Make the Dough: In a mixing bowl, combine the melted ghee, light olive oil, sifted powdered sugar, ground cardamom, rose water, and a pinch of salt. Stir well to ensure the mixture is smooth and lump-free. Gradually add the sifted, roasted chickpea flour and mix thoroughly. Knead gently until you form a cohesive dough; it might feel slightly crumbly but should hold together when pressed.
3. Flatten the Dough: On a clean, smooth surface, flatten the dough to about ¾ inch (roughly 2 cm) thick. Using warm hands and working at room temperature will help manage the crumbly texture. Once flattened, scatter the slivered pistachios on top and lightly press them into the dough to adhere.
4. Cut the Cookies: Use a cookie cutter to press down onto the dough, slightly twisting it to capture the cookie shape. Carefully lift the cutter to release the shaped dough and transfer each cookie onto a parchment paper lined baking sheet, pistachio side up. Repeat this process for the remaining dough. Alternatively, cookies may be shaped using a measuring spoon in a pinch.
5. Bake: Space the cookies at least one inch apart on the baking sheet to allow for slight expansion. Bake in the preheated oven for approximately 14 to 18 minutes, or until they achieve a very light golden color. You’ll notice delicate cracking on the surface, which indicates they are perfectly baked.
6. Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet. Once cooled, carefully transfer these delicate cookies to a serving platter or store them in an airtight container to maintain freshness.

Notes

• The dough can be crumbly; warm hands and working at room temperature help with shaping.
• If you don’t have a cookie cutter, you can use a measuring spoon to shape the cookies.
• Sifting the powdered sugar and chickpea flour directly into the mixing bowl reduces lumps and ensures a smooth dough.
• Make sure the chickpea flour is roasted before use to avoid bitterness and enhance flavor.
• Cooling the cookies completely before moving is essential as they are delicate and may break easily.