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Nan-e Nokhodchi - vegane Kichererbsen-Plätzchen نان نخودچی

Nan-e Nokhodchi - vegan chickpea cookies نان نخودچی

These cookies are gluten-, dairy-, eggfree and vegan.

Gericht Baking, Baking for Nowrooz, Cookies, Cookies for Nowrooz, easy recipe, eggfree, Glutenfree, vegan
Länder & Regionen Iran, persian baking, persian cuisine, persian food, persian pastry
Keyword Nan-e Nokhodchi - vegan chickpea cookies نان نخودچی
Vorbereitungszeit 15 Minuten
Zubereitungszeit 15 Minuten
Portionen 40 Pieces
Autor Labsalliebe



  • 250 g roasted chickpea flour- remove 3 tablespoons
  • 3 tbsp rice flour white
  • 100 g powdered sugar 
  • 125 g vegetable shortening
  • 1 tsp cardamom


  • 40 pistachio sticks or 2 tablespoons chopped pistachios*.



  1. If you can't get roasted chickpea flour, you can roast normal chickpea flour for 2-3 minutes in a pan at medium temperature. The flour should not get dark!

  2. Remove 3 tablespoons of the roasted chickpea flour and add 3 tablespoons of rice flour instead.

  3. Strain chickpea flour and rice flour twice through a sieve. Set aside.

  4. Place shortening in a bowl and sift confectioners' sugar over the top. Mix with a mixer for 10 minutes until the dough becomes a lighter color.

  5. In between add the ground cardamom and continue mixing.

  6. Add the two types of flour to the dough through a sieve and continue mixing, the dough is very crumbly. Now knead the dough by hand until a smooth dough is formed, this can take up to 7-8 minutes. If the dough is still too crumbly, you can add some shortening, but only one teaspoon at a time, otherwise the cookies will be too greasy later. If you have a mincer, you can put the dough through the mincer after 2 minutes of kneading, then the dough will be smooth immediately.

  7. Carefully roll out the dough between 2 sheets of cling film to a thickness of 1, 5 cm -2 cm and let it rest for 12 hours at room temperature. The dough should be 3/4 or the full height of your cookie cutter. 

  8. After resting for 12 hours, preheat the oven to 160° top/bottom heat. 

  9. Don't knead the dough again or it will crumble all over again. If there are strips of cling film on the dough, just smooth them out by hand. The surface should be completely smooth. Now you can start cutting out your cookies. If the dough sticks to the cutter, simply dip the cutter in some chickpea flour. Then cut out and immediately place on a baking tray lined with baking paper.


  1. To decorate, you can place pistachio sticks in the center of the cookies and press lightly.

  2. Baking time is about 12 - 15 minutes per oven. Baking time is very important because if they are not baked properly through, they will stick to the palate. And if they are baked too thoroughly they will be crispy and too dark.

  3. Let the cookies cool on the baking sheet for at least 4 hours. Do not touch them or they will crumble. Only when they are completely cool, you can remove them from the tray. Nevertheless, they remain very fragile and melt in your mouth when you eat them.


Serve with a cup of hot persian tea.