Nan-e-Nokhodchi (Persian chickpea cookies)
Nan-e Nokhodchi is a beloved melt-in-your-mouth dessert from the Qazvin region. It’s naturally vegan when made with shortening, and because it’s made with chickpeas, the whole batch contains 40g of protein—proof that you can have your dessert and hit your protein goals too!
Ingredients
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2 cupsfine chickpea flour
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1 cuppowdered sugar
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¾ cupshortening
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1 tspcardamom
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Garnish: Ground pistachios (or a dot of melted chocolate)
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Edible roses for serving (optional)
Instructions
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Using an electric mixer, cream together the shortening and sifted powdered sugar until smooth. Stir in the cardamom.
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Sift the chickpea flour. Add half to the sugar mixture and mix. Add the remaining flour and use your hands to knead it into a smooth dough ball (this may take a few minutes).
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Place the dough in a bag or wrap and let it rest at room temperature for at least 4 hours (up to 24 hours for a softer texture).
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Place the rested dough between two sheets of parchment paper and roll it out to ½ inch thickness. Use a small cookie cutter to cut out the shapes.
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Arrange the cookies on a lined baking sheet. Use a toothpick to add a tiny dot of melted chocolate or a sprinkle of ground pistachios to the center of each.
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Bake at 180°C (350°F) for 15–20 minutes.
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Crucial Step: Let the cookies cool completely on the tray before moving them, otherwise they will crumble!
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For the most authentic and aromatic flavor, we highly recommend using roasted chickpea flour.
Notes
Craving more plant-powered dishes?
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About the author
Elham & Zoe
@plant_basedpersian
Elham and Zoe are an Iranian mother-daughter duo who show how to honor culture through plant-based reimagining of traditional dishes.
