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Persian Chickpea Flour Cookies (Nan-e Nokhodchi) for Purim - Persian recipe
I first encountered these delicate Persian chickpea flour cookies at a friend's Purim celebration, and I was immediately struck by their melt-in-your-mouth texture. Nan-e Nokhodchi translates to "chickpea cookies" in Persian, and they're traditionally made during Persian New Year. But they work beautifully for Purim too, since they're naturally kosher and have that rich, nutty flavor that pairs perfectly with coffee or tea during the holiday. The secret to these cookies lies in the chickpea flour, which gives them an incredibly tender crumb that's almost sandy in the best possible way. Unlike regular flour cookies that can get tough if you overwork them, these actually benefit from thorough mixing to develop their unique texture. The rose water adds a subtle floral note that's quintessentially Persian, though you can leave it out if you're not a fan. What I love about this recipe is how forgiving it is. The dough comes together quickly, and you don't need to chill it for hours like butter cookies. Just mix, roll, and bake. I use a fork to create the traditional crosshatch pattern on top, which isn't just decorative. It actually helps the cookies bake more evenly and gives them their characteristic look. A single pistachio pressed into the center of each cookie adds a pop of color and extra flavor. These cookies keep well in an airtight container for up to a week, making them perfect for Purim gift giving. They're also naturally gluten-free, which means friends with dietary restrictions can enjoy them too. Serve them alongside other Purim treats or pack them in small bags as mishloach manot.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Persian
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 cups chickpea flour sifted
  • 1/2 cup vegetable oil or neutral oil
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon rose water optional
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 24 shelled pistachios for decoration

Method
 

  1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the sifted chickpea flour, powdered sugar, cardamom, and salt until well combined.
  3. Add the vegetable oil and rose water (if using) to the dry ingredients. Mix thoroughly with a wooden spoon until the mixture forms a cohesive dough that holds together when pressed. The texture should be slightly crumbly but moldable.
  4. Using your hands, roll the dough into walnut-sized balls, about 1 tablespoon each. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  5. Gently flatten each ball with your palm to about 1/2-inch thickness. Using a fork, create a crosshatch pattern on top of each cookie by pressing lightly.
  6. Press one pistachio into the center of each cookie, pushing it down slightly so it stays in place during baking.
  7. Bake for 12-15 minutes, until the bottoms are lightly golden but the tops remain pale. Don't overbake or they'll become too hard.
  8. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. They'll be very delicate while warm.

Notes

These cookies are naturally gluten-free and have a delicate, crumbly texture. Store in an airtight container for up to one week. If you can't find rose water, you can substitute with 1/2 teaspoon vanilla extract or omit entirely. The cookies should be pale when done, not golden brown.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 25mg 1%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.