Description
Delightfully unique chickpea cookies infused with aromatic cardamom and rose water, topped with crunchy pistachios.
Ingredients
Scale
- 1 ½ cups chickpea flour
- 1/2 cup olive oil
- 3/4 cup sugar
- 1 teaspoon finely ground cardamom
- 1 tablespoon rose water
- 2 tablespoons pistachios (for topping)
Instructions
- In a mixer bowl, combine the olive oil, sugar, finely ground cardamom, and rose water. Mix on medium speed for 1 minute until the mixture becomes creamy and smooth.
- Gradually add the chickpea flour into the bowl and beat on low speed for 1 minute until a dough forms that is no longer sticky.
- Transfer the dough to a food processor or knead manually on a clean surface for about 10 minutes or until the dough becomes smooth and can be formed into a ball.
- Cover the dough with plastic wrap and set aside for approximately 30 minutes to allow the flavors to meld and the dough to firm up.
- Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper to prevent sticking.
- Roll the rested dough onto a lightly floured work surface to a uniform thickness of about 5mm.
- Use a cookie cutter to cut shapes from the dough and arrange them spaced evenly on the prepared baking tray.
- Sprinkle chopped pistachios on top of each cookie for added texture and flavor.
- Bake the cookies in the preheated oven for 15 to 20 minutes, or until they turn a golden color indicating they are cooked through.
- Allow the cookies to cool completely on a wire rack before serving to enjoy their full flavor and crunchy texture.
Notes
- These cookies are gluten-free.
- Perfect for tea time or as a special snack.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg