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Persian Chickpea Cookies (Nan-e Nokhodchi)
Nan-e Nokhodchi, or Persian chickpea cookies, are delicate treats made with chickpea flour, cardamom, and rosewater. These melt-in-your-mouth cookies are a staple for Nowruz and Persian celebrations.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 30 cookies
Calories: 49 kcal
Course:
Dessert
Cuisine:
Persian
Ingredients
- ½ cup canola oil
- ½ cup powdered sugar
- ½ teaspoonn cardamom
- 1 teaspoon rose water
- ½ cup Roasted chickpea flour
- 1 tbsp ground pistachios optional
Instructions
- Mix the canola oil with powdered sugar, cardamom, and rosewater.
- Add in the chickpea flour and mix to combine.
- Transfer the dough onto a clean work surface lined with a piece of plastic wrap. Gently bring the dough together using your hands.
- Press the dough with your hands to form a flat rectangle. Wrap it in the plastic wrap and let it rest at room temperature for 4 hours.
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Roll the dough between two sheets of plastic wrap to a thickness of about ½ inch, so the dough doesn't stick. Then, cut out the cookies using a small cookie cutter. Using a butter knife, lift the cookies and place them on the baking sheet.
- Bake at 300 degrees F for 15 minutes. Let them cool completely before moving them to the serving plate.
Cup of Yum
Notes
- Make sure you are using roasted chickpea flour and not regular chickpea flour. If buying it from a Persian shop, ask the owner if the chickpea flour is suitable for nan-e nokhodchi.
- If you can only find regular chickpea flour, you can roast it yourself. Place the chickpea flour in a large pan over medium heat and stir constantly. After 5 minutes, the flour should start smelling nutty. Keep stirring for 5 more minutes and it should be ready. Make sure there isn't much color change and the heat isn't too high. Let it cool completely and then use it to make the cookies.
- I’m careful not to overbake these cookies because that’s what keeps them soft and melt-in-your-mouth. I take them out of the oven as soon as they’re set, making sure they don’t brown.
- Be sure to follow the recipe exactly as written, as the dough is delicate and requires careful handling. Adjusting the method or ingredients may affect the texture and make it difficult to work with.
Nutrition Information
Calories
49kcal
(2%)
Carbohydrates
3g
(1%)
Protein
0.4g
(1%)
Fat
4g
(6%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
1mg
(0%)
Potassium
17mg
(0%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Vitamin C
0.003mg
(0%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 49
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 0.4g | 1% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.