Naan e Nokhodchi (Persian Chickpea Cookies)

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""Nokhodchi" is a traditional Persian cookie baked mostly around Nowruz. (which is the 1st day of spring)๐Ÿƒ They're made with fine chickpea flour and have a hint of cardamom & pistachio. I love baking them because they remind me of home and bring back so many childhood memories."
-- @bakingistherapy

Recipe Intro From bakingistherapy

These Persian Chickpea Cookies are melt-in-your-mouth delicious! Not only are they gluten free, but they're vegan as well and super kid friendly. Give these cookies a try if you're looking to add a fun, new baking project to your weekend. 

Craving more cookies? Watch us make Salted Dark Chocolate Almond Milk Cookies with Toasted Almonds!

Check out our weekly Feedfeed podcast where we feature a broad range of food and culture and talk, "What's On Your Table". 

We shine a light on a few of these beautiful dishes and interview Middle Eastern community members to learn more about this rich heritage and culture. Listen here!

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  • Recipe Card
Prep time 3hrs
Cook time 15mins

Recipe Card

ingredients

  • 1/3 cup powdered sugar, sifted
  • 1/2 teaspoon ground cardamom
  • 1/4 cup vegetable oil
  • 1 cup fine chickpea flour, sifted, plus more for dusting
  • Ground pistachios, for decoration
  • Rose petals, for decoration

Method

  • Step 1

    In the bowl of a stand mixer, add powdered sugar, cardamom and oil. With the whisk attachment, beat together on medium speed until light and flufy, or about 3 minutes.

  • Step 2

    Add chickpea flour and mix for 1 more minute.

  • Step 3

    Remove from bowl and knead the dough 10 minutes. If dough feels too dry, add more oil, 1 tablespoon at a time.

  • Step 4

    Wrap the dough tightly in plastic wrap and let it rest for 2 hours at room temperature.

  • Step 5

    Preheat oven to 300โ„‰.

  • Step 6

    Flour a clean work surface with chickpea flour, roll out the dough to ยฝ inch thick. Using a 1 inch cookie cutter, cut out cookies and place 1 inch apart on sheet pan. Re-roll dough and repeat until all the dough has been used.

  • Step 7

    Transfer to a baking sheet lined with parchment paper, decorate with crushed pistachios and bake until light golden brown, or 10-15 minutes.

  • Step 8

    Let them cool on the sheet pan for at least 15 minutes.

  • Step 9

    Carefully remove from sheet pan and decorate with more ground pistachios and rose petals!

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