Nan-e-Nokhodchi (Persian Chickpea Cookies)

~ Plant-Based Persian
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Persian chickpea cookies are soft, aromatic, and naturally vegan and gluten-free! Using just a few ingredients, this recipe is easy and a must-try for fans of Persian sweets, gluten-free baking, or vegan desserts.

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Persian Nan-e Nokhodchi

Why You’ll Love Persian Chickpea Cookies

  • Made with chickpea flour, cardamom, and powdered sugar, these melt-in-your-mouth sweets are perfect with a cup of Persian tea.
  • These cookies are traditionally vegan, naturally gluten-free, and high in protein. This batch has 40 grams of protein.
  • You can have your dessert and eat you protein too.
Persian Chickpea Cookies

Ingredients/Equipment Notes

To make this delicious recipe, you will need the following ingredients (full measurements are in the recipe card below):

  • 1 cup powdered sugar
  • 2 cups fine chickpea flour
  • 3/4 cup shortening
  • 1 tsp cardamom
  • ground pistachios (or spot of melted chocolate) for garnish

You will also need the following equipment:

  • Sifter – essential for the chickpea flour and powdered sugar
  • Cookie Cutter – the clover is the traditional shape for these cookies
  • Standmixer – I use with the paddle attachment
  • Dried rose petals – optional for garnish
  • Fine chickpea flour – it is essential for the best taste and texture to use the version from the Persian store which is roasted chickpeas.

How to Make the Best Persian Chickpea Cookies

  1. Sift the powdered sugar.
  2. Combine the shortening and powdered sugar with an electric mixer until smooth and creamy.
  3. Add the cardamom and mix again.
  4. Sift the chickpea flour. Add half of it to the sugar mixture and mix further with the electric mixer.
  5. Add the remaining chickpea flour and use your hands to fully form the dough into a ball, which may take a few minutes.
  6. Place the dough in a plastic bag or wrap and let it rest for at least 4 hours, up to 24 hours—the longer, the softer.
  7. Once rested, pre-heat the oven to 350F, and remove the dough from the plastic and place it between two sheets of parchment paper.
  8. Roll out to about 1/2 inch thick.
  9. Use a small cookie cutter to cut out the cookies.
  10. Repeat rolling and cutting until all the dough is used.
  11. Arrange the cookies on a parchment-lined or silicone baking sheet and sprinkle with ground pistachios (or a spot of melted chocolate using a toothpick).
  12. Bake at 350°F for 15-20 minutes; oven times may vary.
  13. Allow the cookies to cool completely before moving, as they will crumble.
  14. If desired, garnish with edible roses.
Persian Chickpea Cookies

How to Serve Persian Chickpea Cookies

These cookies are delicious with a cup of Persian tea. They are also traditionally prepared for Now-Ruz, Persian New Year, to sweeten the year ahead. See some of our other Persian dessert recipes on the blog :

Persian Nan-e Nokhodchi

Recipe Tips

– It is essential for the best taste and texture to use the fine chickpea flour from the Persian store which is roasted chickpeas.

– Dip the cookie cutter in chickpea flour to help prevent sticking. Use a butter knife to lift and move the cookies to a baking sheet as needed.

– After baking, you must let the cookies cool before moving as they will crumble.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Persian Nan-e Nokhodchi

Nan-e-Nokhodchi (Persian Chickpea Cookies)

  • Author: Plant-Based Persian
  • Total Time: 4 hours 15 minutes
  • Yield: 60 cookies 1x
  • Diet: Vegan
Print Recipe

Description

Made with chickpea flour, cardamom, and powdered sugar, these melt-in-your-mouth sweets are perfect with a cup of Persian tea.

Ingredients

Scale

1 cup powdered sugar

2 cups fine chickpea flour

3/4 cup shortening

1 tsp cardamom – ground pistachios (or melted chocolate) for garnish

Instructions

  1. Sift the powdered sugar.
  2. Combine the shortening and powdered sugar with an electric mixer until smooth and creamy.
  3. Add the cardamom and mix again.
  4. Sift the chickpea flour. Add half of it to the sugar mixture and mix further with the electric mixer.
  5. Add the remaining chickpea flour and use your hands to fully form the dough into a ball, which may take a few minutes.
  6. Place the dough in a plastic bag or wrap and let it rest for at least 4 hours, up to 24 hours—the longer, the softer.
  7. Once rested, preheat the oven to 350F, and remove the dough from the plastic and place it between two sheets of parchment paper. Roll out to about 1/2 inch thick.
  8. Use a small cookie cutter to cut out the cookies. Repeat rolling and cutting until all the dough is used.
  9. Arrange the cookies on a parchment-lined or silicone baking sheet and sprinkle with ground pistachios. Or alternatively, melt chocolate and add a spot to each cookie with a toothpick. 
  10. Bake at 350°F for 15-20 minutes; oven times may vary.
  11. Allow the cookies to cool completely before moving, as they will crumble.
  12. If desired, garnish with edible roses. 

Notes

Fine chickpea flour – it is essential for the best taste and texture to use the version from the Persian store which is roasted chickpeas. 

 Dip the cookie cutter in chickpea flour to help prevent sticking. Use a butter knife to lift and move the cookies to a baking sheet as needed. 

After baking, you must let the cookies cool before moving as they will crumble. 

  • Prep Time: 4 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: Iranian/Persian