Persian Chickpea Flour Cookies are a beloved Iranian treat prized for their sandy, melt-in-your-mouth texture and delicate floral aroma. Made from chickpea flour, fragrant rosewater, and warm cardamom, these naturally gluten-friendly cookies are traditionally served alongside tea during Nowruz celebrations and family gatherings.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (about 20 cookies)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 14 gSaturated Fat
- 60 gCarbs
- 6 gFiber
- 32 gSugar
- 10 gProtein
- 180 mgSodium
- 440 mgPotassium
- 65 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Dough
- 2 cups chickpea flour (gram flour or besan)
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 tsp ground green cardamom
- 2 tbsp rosewater
- 1/4 tsp fine salt
- 2 tbsp all-purpose flour
For Garnish
- 1/3 cup raw pistachios, finely chopped
Directions
- Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar with a wooden spoon or hand mixer for 3 to 4 minutes until pale and fluffy.
- Stir in the rosewater and ground cardamom until evenly distributed and the mixture smells fragrant.
- Sift the chickpea flour, all-purpose flour, and salt together, then fold into the butter mixture just until a soft, pliable dough forms; do not overwork.
- Scoop tablespoon-sized portions and roll each between your palms into a smooth ball, then gently flatten into a 1/2-inch thick disc and arrange 1 inch apart on the prepared sheets.
- Press a small pinch of chopped pistachios into the top center of each cookie, pressing lightly so they adhere during baking.
- Bake on the middle rack for 13 to 15 minutes, rotating halfway, until the edges are set and just turning pale gold the cookies should remain light in color.
- Cool on the baking sheet for 7 to 10 minutes until firm enough to lift, then transfer to a wire rack to cool completely before storing.
Cook’s Notes
- Lightly toast the chickpea flour in a dry skillet for 3 to 4 minutes before mixing for a deeper, nutty aroma.
- Use high-quality Persian rosewater (such as Golab) and adjust to taste; too much can make the dough sticky.
- Do not overbake these cookies as they continue to firm up while cooling and should stay pale for the signature sandy texture.
- If the dough feels crumbly, add 1 teaspoon of milk or extra rosewater; if sticky, chill for 15 minutes before shaping.
- Store in an airtight tin at room temperature for up to 2 weeks, layering between parchment to keep the pistachios crisp.
More Iran Recipes You’ll Love
Craving more flavors from Iran? Try these traditional recipes:
- Persian Herb and Lamb Stew with Red Kidney Beans
- Persian Pomegranate Walnut Chicken Stew
- Persian Herb and Noodle Bean Soup
