Persian Chickpea Flour Cookies (Nan-E Nokhochi )

READY IN: 45mins
Recipe by luisawoods

These are lovely little 'short' cookies that melt in your mouth.

Top Review by Geniale Genie

I subbed 2/3 of the butter for applesauce and used margarine for the rest. I also doubled the cardamom and omitted the egg yolk as my dough was FAR from short... it was just slightly thicker than cake batter, I didn't bother adding more flour though. They a strong but pleasant taste and work up so quickly! I think I'll be trying different variations such as brown sugar aa instead of powdered and maybe sub a little of that with some molasses to have molasses cookies; or, add some nuts and dried fruit. I cooked one batch form 50 min at 300F and the second 30 min at 350F. We all preferred the ones cooked at a higher temp as they were crunchy on the edges and soft in the centre.


  1. Beat butter & powdered sugar together until creamy.
  2. Add egg yolk & cardamom.
  3. With your hands knead in the chickpea flour until smooth.
  4. Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
  5. Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
  6. Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.

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