""Nokhodchi" is a traditional Persian cookie baked mostly around Nowruz. (which is the 1st day of spring)π
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."
Naan e Nokhodchi (Persian Chickpea Cookies)
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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 300β.
Step 6
Flour a clean work surface with chickpea flour, roll out the dough to Β½ 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!