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–+ servings
chickpea cookies pistachios biscuiti de naut cu fistic

Chickpea Cookies with Pistachios

These vegan chickpea cookies with pistachios are inspired by classic Persian cookies. They're naturally gluten-free, easy to make, and ready in about 30 minutes from start to finish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 6

Ingredients 

  • 1 ½ cups chickpea flour
  • ½ cup olive oil
  • ¾ cup sugar
  • 1 teaspoon cardamom finely ground
  • 1 Tablespoon rose water
  • 2 Tablespoons pistachios

Instructions

  • In a mixer bowl, combine the olive oil, sugar, cardamom and rose water. Mix on medium speed for 1 minute, until creamy.
  • Add the chickpea flour to the bowl and beat on low for 1 minute, until the dough is no longer sticky.
  • Either use a food processor or knead the dough by hand for about 10 minutes or more, until you can form it into a smooth ball.
  • Cover the cookie dough with plastic wrap and set it aside for about 30 minutes.
  • Preheat the oven to 180C (350F) and line a baking tray with parchment paper.
  • Roll out the dough on a lightly floured work surface to about 5mm thick.
  • Cut out the cookies using a cookie cutter and place them on the prepared tray.
  • Sprinkle pistachios on top of each cookie, pressing them in lightly so they stick.
  • Bake for 15 to 20 minutes, until the cookies turn lightly golden.
  • Let them cool completely, then enjoy.

Notes

Chickpea (gram) flour makes these cookies naturally gluten-free. Store cooled cookies in an airtight container at room temperature for up to 5 days. Let the dough rest fully before rolling so it holds together when cutting.