Name: Chickpea Cookies (Nan Nokhodchi)
Prep time: 20 min
Cook time: PT-488784H35M42S
Total time: 1 h 40 min
Cuisine: Persian
Ingredients: 2 cups roasted chickpea flour; 1 cup powdered sugar; 1 tsp ground cardamom; 3/4 cup unsalted butter or ghee, softened; Pistachios for garnish (optional)

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Nan Nokhodchi, or chickpea cookies, are a delicate Persian treat traditionally made for Nowruz, the Persian New Year. These melt-in-your-mouth cookies are made with roasted chickpea flour, sugar, and fragrant cardamom, shaped into tiny clover or flower forms, and baked until lightly golden. They are naturally gluten-free and incredibly aromatic, making them a perfect tea-time companion.

Why You’ll Love This Recipe

I love this recipe because the cookies are not only beautiful but also incredibly simple to make. I enjoy that they require just a handful of ingredients, yet the flavor is unforgettable. The cardamom adds a warm and floral note, while the chickpea flour gives a unique nutty sweetness. I also like that they are naturally gluten-free, so I can serve them to anyone without worrying about substitutions. Most of all, I enjoy the tradition that comes with baking Nan Nokhodchi—it always feels special and celebratory.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chickpea flour (roasted, for the classic flavor and texture)
Powdered sugar
Ground cardamom
Unsalted butter or ghee
Pistachios for garnish (optional)

Directions

I sift the chickpea flour into a large mixing bowl to remove any lumps.
I add powdered sugar and ground cardamom, then mix them together until combined.
I cut in softened butter or ghee and knead the mixture until it forms a smooth, pliable dough.
I wrap the dough and let it rest for at least an hour to relax and absorb the flavors.
On a lightly floured surface, I roll out the dough about ½ inch thick.
I use a small clover or flower-shaped cookie cutter to cut the dough into pieces.
I place the cookies on a lined baking sheet and, if desired, gently press a piece of pistachio into the center of each one.
I bake them at 300°F (150°C) for about 15–20 minutes, or until the bottoms are just set and slightly golden.
I let the cookies cool completely before moving them, since they are very delicate when hot.

Servings and timing

This recipe makes about 24–30 small cookies. I usually need about 20 minutes for preparation, 1 hour for resting the dough, and 15–20 minutes for baking.

Variations

I sometimes use ghee instead of butter for a richer, more traditional flavor. For extra fragrance, I add a splash of rosewater to the dough. Instead of pistachios, I occasionally decorate the tops with slivered almonds or leave them plain for a more minimalist look.

storage/reheating

I store Nan Nokhodchi in an airtight container at room temperature for up to 2 weeks. They actually taste even better a day or two after baking, as the flavors deepen. Since these cookies are delicate, I never stack them without parchment paper between the layers. I don’t reheat them, as they are meant to be enjoyed at room temperature.

FAQs

Can I make Nan Nokhodchi without a cookie cutter?

Yes, I can simply roll the dough into small balls and flatten them slightly before baking if I don’t have cutters.

Why do my cookies crumble too much?

If my dough is too dry, I add a little extra butter or ghee while kneading. Letting the dough rest also helps it hold together.

Can I use regular flour instead of chickpea flour?

No, the unique flavor and texture of Nan Nokhodchi come from roasted chickpea flour. Regular flour will not give the same result.

Can I make these cookies vegan?

Yes, I can substitute ghee or butter with coconut oil or vegan butter, but the flavor will be slightly different.

How do I know when the cookies are done?

I look for the bottoms to turn slightly golden while the tops remain pale. Overbaking will make them too dry.

Conclusion

Nan Nokhodchi are a perfect example of how a few simple ingredients can turn into something truly special. I enjoy their delicate, melt-in-your-mouth texture and the nostalgic aroma of cardamom every time I bake them. Whether I make them for Nowruz or simply to enjoy with tea, these chickpea cookies always bring a touch of tradition and sweetness to my table.