Recipes · Iranian · Desserts
Nan-e Nokhodchi (Persian Chickpea Flour Cookies)
One serving has 408 kcal and 10 g protein, and at least a fifth of a woman's daily need of copper (46%), manganese (46%), vitamin K (45%), folate (44%), magnesium (23%) and phosphorus (20%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (80.5 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
- Contains: nut
Ingredients
- 40 g Chickpea flour (besan)
- 15 g Sugar, powdered
- 20 g Vegetable oil
- 0.5 g Cardamom
- 2 g Water
- 3 g Pistachios
Method
- Toast the chickpea flour in a dry pan over low heat for 5-6 minutes, stirring constantly, until fragrant and a shade darker; this removes the raw taste. Let it cool completely.
- Mix the cooled toasted flour with the powdered sugar, cardamom and vegetable oil into a soft, slightly crumbly dough, then add the water (a stand-in for rose water) to bring it together.
- Shape into small clover or ball shapes and press a piece of pistachio into the top of each.
- Bake at 150°C (300°F) for 12-15 minutes, until just set; keep them pale, not browned, as they are delicate and firm up as they cool.
- Cool completely on the tray before moving them, as they are crumbly while warm. Makes 1 portion (about 3 cookies); multiply the ingredients by 8 for a full batch.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 408 kcal | 19% |
| Carbohydrates | 39.3 g | |
| Water | 6.3 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 9.6 g | 20% |
| Tryptophan | 0.01 g | |
| Threonine | 0.02 g | |
| Isoleucine | 0.03 g | |
| Leucine | 0.05 g | |
| Lysine | 0.03 g | |
| Methionine | 0.01 g | |
| Cystine | 0.01 g | |
| Phenylalanine | 0.03 g | |
| Tyrosine | 0.02 g | |
| Valine | 0.04 g | |
| Histidine | 0.02 g | |
| Fat | 24.1 g | |
| Monounsaturated | 5.8 g | |
| Polyunsaturated | 13.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 11.6 g | |
| Saturated | 3.5 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 0 mg | |
| Calcium | 23.3 mg | 2% |
| Copper | 0.41 mg | 46% |
| Iron | 2.1 mg | 12% |
| Magnesium | 71.2 mg | 23% |
| Manganese | 0.82 mg | 46% |
| Phosphorus | 143 mg | 20% |
| Potassium | 375 mg | 8% |
| Selenium | 3.6 µg | 7% |
| Sodium | 26.1 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.22 mg | 20% |
| Riboflavin (vitamin B2) | 0.05 mg | 5% |
| Niacin (vitamin B3) | 0.75 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.26 mg | 5% |
| Pyridoxine (vitamin B6) | 0.25 mg | 19% |
| Folate (vitamin B9) | 176 µg | 44% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 0.04 mg | 0% |
| Vitamin A | 1.6 µg | 0% |
| Vitamin C | 0.27 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2 mg | 14% |
| Vitamin K | 40.4 µg | 45% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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