Easy Persian Chickpea Flour Cookies
Table of Contents
Ring in Nowruz with a sweet tradition, Naan Nokhodchi, the delicate Persian chickpea flour cookies!
These gluten-free, vegan delights are made with aromatic roasted chickpea flour, blending cultural heritage with irresistible flavor. A hint of cardamom and rose water gives them their signature fragrance, making them the perfect pairing for a warm cup of black tea or coffee. Top them with crushed pistachios for a festive touch, and don’t be surprised when they vanish from the tray because these cookies are as beautiful as they are delicious!
Let’s make them!
Nowruz is the New Year for Iranians. Read our article about Nowruz popular desserts and an informative article from National Geographic
Do you like cookies? Then try our frangrant Nepali Milk Tea Cookies, Easy Eggless Coconut Cookies and our Chunky Peanut Butter Cookies without Brown Sugar
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
👩🍳Ingredients
- 🌾 Chickpea flour (there are two types—see FAQs below for tips)
- 🍬 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
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
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.
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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 card
Easy Persian Chickpea Flour Cookies
Ingredients
- 1 ½ cups chickpea flour
- ½ cup powdered sugar
- 1 teaspoon cardamom ground
- ⅓ 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
- Mix all the ingredients until they are fully combined preferably by hand or with a rubber spatula
- 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
- Continue to knead the dough, so as the oil and flour come together
- 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
- Bake for 20 minutes until light golden
- 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
