gluten-free, eggless no-oven cookies with chickpea flour

prep: 10'
bake: 30'
20 squares

Iranians use chickpea flour in their celebratory New Year’s Eve sweets, known as Nokhodi. Most famous is a type of oven-baked chickpea sweet that, despite my many attempts, I could never get quite right. The mixture is said to be run through a meat grinder three times and rested in the fridge overnight for the best results. I am so fond of Nokhodi that I had to create this recipe.


  • chickpea flour 125g (1 cup)
  • ground cardamom 6g (1 tbsp)
  • ground cinnamon 2g (1 tsp)
  • chopped or slivered pistachios 60g (1/2 cup)
  • icing sugar 70g (1/2cup)
  • unsalted butter 113g (1/2 cup)


  • place the flour in a thick-bottomed pan over a medium heat
  • stir constantly for 4-5 minutes, making sure it doesn’t catch around the edges
  • add the butter and let it melt gently, stirring constantly
  • take the pan off the heat and add the cardamom, cinnamon and icing sugar
  • stir until well combined
  • cover the surface of a 23cm (9 inch) square cake tin with foil or a baking sheet with a few centimetres of overhang
  • transfer the batter into the tin and spread it evenly, flattening the surface with the back of a spatula
  • alternatively, you can use small silicon molds
  • consider wearing oven gloves or some kind of protective clothing, as the flour and butter mixture gets extremely hot
  • press the pistachio nuts into the mixture and refrigerate until firm
  • cut with a sharp knife into bite-sized squares
  • if you use silicon molds, put the pistachios in the molds first and then spoon in the batter press well and even the surface
  • unmold them once they’re cooled and firmed up in the fridge
  • these cookies stay for weeks in the fridge and they also freeze perfectly for months

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