These light, crispy cookies can trace their roots back to Iran. These cookies are a blend of the delicate flavors of cardamom, rose syrup, and chickpeas. You can serve them with tea or coffee and for a guaranteed win or just keep them around for when you're craving a sweet treat.

Nan-E Nokhodchi: Persian Chickpea Cookies With Cardamom and Pistachios [Vegan, Gluten-Free]






Cooking Time




  • 1 cup chickpea flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cardamom powder
  • 1/3 cup vegetable oil
  • 2 teaspoons rose syrup
  • 10-15 pistachios, roughly chopped


  1. Sieve the chickpea flour and dry roast it for a minute in a pan without any oil and let it cool. If you have roasted chickpea flour, skip this step.
  2. Chop the pistachios and set aside.
  3. If required, powder the cardamom.
  4. Combine the oil, sugar, cardamom, and rose syrup in a bowl. Mix them together to form a dough.
  5. Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.
  6. Wrap the dough tightly in cling wrap and set it aside for 1 1/2 hours but do not refrigerate it.
  7. Preheat oven to 300°F and line baking tray with parchment paper.
  8. Roll out the dough on a dusted work surface until it is 1/2-3/4-inch thick. Cut out cookies using your favorite cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Repeat the above steps for the remaining dough. Sprinkle the chopped pistachios on top of the cookie.
  9. Bake these for 15-20 minutes, until the cookies turn a light golden color.
  10. Remove cookies from oven and let it cool on tray for a few minutes. Then, carefully transfer them to a wire rack to cool completely.

Nutritional Information

Per Serving: Calories: 54 | Carbs: 5 g | Fat: 4 g | Protein: 1 g | Sodium: 3 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.