Easy Persian Chickpea Flour Cookies

The Persian Chickpea Flour Cookies are ready to be served!
The Persian Chickpea Flour Cookies are ready!

Celebrate Nowruz with our irresistible Naan Nokhodchi, delightful Persian chickpea flour cookies! These gluten free and vegan treats are made with roasted chickpea flour, offering cultural richness in every bite. Infused with the flavors of cardamom and rose water, they perfectly complement a cup of black tea or black coffee, making them a delightful treat for any time of day. Add a colorful touch by garnishing them with crunchy pistachios and watch them disappear from your trays in no time!

Let’s make them!

Nowruz is the New Year for Iranians. Read our article about Nowruz popular desserts here

Why we love 💕the Persian Chickpea Flour Cookies

  • We love to honor traditional baked goods for celebrations and holidays like the Persian New Year
  • These cookies are one-of-a-kind: crunchy, aromatic, and delightful!
  • Great for a cup of tea or a cup of joe
  • We love gluten free and dairy free baking! They are also vegan

👩‍🍳What kitchenware you need to make the Persian Chickpea Flour Cookies

  • A large mixing bowl
  • Spatula
  • Baking sheet
  • Parchment paper

👩‍🍳What ingredients you need to make the Persian Chickpea Flour Cookies

  • Chickpea flour – there are two types of Chickpea flour that may affect the recipe. Go to FAQs below to read our suggestions!
  • Powdered sugar
  • Vegetable oil
  • Ground cardamom
  • Rose water

💡US Chickpea or Garbanzo flour: light and fluffy

💡Indian Besan or Gran Chickpea flour: smooth and compact

🕐How to make the Persian Chickpea Flour Cookies

An image of chickpea flour being sifted
Sift the chickpea flour in a bowl
A picture featuring a bowl with oil, sugar, cardamom and rose water
Mix oil, sugar, cardamom and rosewater in a mixing bowl
An image featuring a bowl with the mixture and the chickpea flour
Add the flour to the mixture. Mix dough with a spatula until all ingredients come together
An image featuring the the crumbly dough in a bowl
Dough is crumbly and dry
An image of the flatten dough in a bowl
Rest fatten dough for an hour in room temperature
An image of the chickpea flour cookies on a baking dish ready to be baked
Shaped cookies on parchment paper ready to be baked

You can shape the cookies as you wish. We made them round and large, but you can use a cookie cutter giving them your favorite look! Let the Persian cookies cool completely before you add your garnish.

Do you want to learn more about Nowruz? Read this National Geographic article here

Did you make this? Follow us on Pinterest @wedesserts or using the hashtag #wedesserts on Instagram and Facebook. We can’t wait to see your creation!

More gluten free cookie recipes? Try our Gluten Free Dairy Free Oatmeal Raisin Cookies here

FAQs about the Persian Chickpea Flour Cookies

🥔What chickpea flour should I use to make the Persian Chickpea Flour Cookies?

There are two different types of chickpea flour. The Chickpea or Garbanzo flour and the Besan or Gram Chickpea flour. Chickpea flour is the flour of white chickpeas and is the US version. The Indian Besan flour is made from split brown chickpeas. We used the Chickpea Flour from Bob’s Red Mill which is the white chickpea flour. Chickpea flour is light and fluffy. Besan Chickpea flour is smooth and compact. Typically, fine chickpea flour is used for this recipe.

What type of vegetable oil should I use for this recipe?

You can use different types of vegetable oils. We used canola oil for this recipe as it is largely available and affordable. You can use sunflower oil for its unique texture and flavor. Olive oil is slightly heavier, and it does have a savory flavor. Additionally, you can use dairy free or plant-based butter made from oats, cashews, or avocado! Keep in mind that each oil or plant-based butter is different, and it will most likely affect the flavor of the recipe.

Can I use ghee to make this recipe?

You can use melted ghee. However, the recipe will no longer be dairy free or vegan because ghee is an animal-derived oil made from butter or cream. As all milk solids have been removed from the final product, ghee is lactose-free.

Why do I have to rest the cookie dough?

While the dough rests, it is turning from soft to drier and more scoopable and easier to shape. The flour is hydrating, yielding cookies that will bake more evenly. If you don’t allow dough to rest, the cookies will simply spread a bit more, so they won’t be quite as thick.

How can I store the Chickpea Flour Cookies?

You can store these cookies in an airtight container at room temperature for about a week.

Can I freeze the Persian Chickpea Cookies?

Freeze cookies for up to 3 months in an airtight container or freezer bag. Make sure that the chickpea cookies are cooled to room temperature before you transfer them to the freezer. Thaw completely in the fridge before serving them at room temperature.

Recipe for the Persian Chickpea Flour Cookies

Persian chickpea flour cookies on a plate Popular Persian Desserts for Nowruz

Easy Persian Chickpea Flour Cookies

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Celebrate  Nowruz with our irresistible Naan Nokhodchi, delightful Persian chickpea flour cookies! These gluten-free and vegan treats are made with roasted chickpea flour, offering cultural richness in every bite. Infused with the flavors of cardamom and rose water, they perfectly complement a cup of black tea or black coffee, making them a delightful treat for any time of day.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Persian
Servings 9 large cookies
Calories 104 kcal

Equipment

  • 1 Large mixing bowl
  • baking sheet
  • parchment paper
  • spatula

Ingredients
 
 

  • 1 1/2 cups chickpea flour
  • 1/2 cup powdered sugar
  • 1 teaspoon cardamom ground
  • 1/3 cup vegetable oil
  • 1 tablespoon rose water

Instructions
 

  • Preheat the oven to 350℉ degrees
  • Line parchment paper on a cookie sheet
  • In a medium-sized bowl combine the powdered sugar, vegetable oil, cardamom and rosewater
    A picture featuring a bowl with oil, sugar, cardamom and rose water
  • Mix all the ingredients until they are fully combined preferably by hand or with a rubber spatula
    An image featuring a bowl with the mixture and the chickpea flour
  • Add the chickpea flour and begin mixing using your hands. In the beginning, the dough will be dry and crumbly. If it is too dry, add one tablespoon of oil
    An image featuring the the crumbly dough in a bowl
  • Continue to knead the dough, so as the oil and flour come together
    An image of the flatten dough in a bowl
  • Flaten dough and cover with plastic wrap
  • Rest dough in room temperature for 30 minutes
  • After the dough has rested, place flatten cookie dough on the counter
  • Select a small cookie cutter and cut out the cookies or shape cookies as you like
  • Place cookies on parchment paper, leaving 1 inch between pieces to allow for spreading
    An image of the chickpea flour cookies on a baking dish ready to be baked
  • Bake for 20 minutes until light golden
    The Persian Chickpea Flour Cookies are ready to be served!
  • Serve them with slivered pistachios and rose petals to impress

Notes

  • You can use ghee instead of vegetable oil but the recipe will not be dairy free or vegan
  • You can also use plant-based butter
  • If you don’t feel like using a cookie cutter, you can use a small cookie scoop (1 tablespoon)
  • This recipe yields 9 large cookies or 15 small cookies, depending on your cookie cutter and cookie scoop

Nutrition

Serving: 1Calories: 104kcalCarbohydrates: 18gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 13mgPotassium: 172mgFiber: 2gSugar: 9gVitamin A: 8IUVitamin C: 0.05mgCalcium: 10mgIron: 1mg
Keyword Chickpea flour cookies, Chickpea flour cookies with rosewater, gluten free Chickpea flour cookies
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