Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight and drained
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/2 cup shelled pistachios, roughly chopped
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a food processor, combine the soaked chickpeas, sugar, softened butter, vegetable oil, vanilla extract, baking powder, cardamom, and salt. Process until a smooth paste forms. Scrape down the sides as needed.
- Step 3: Stir in the chopped pistachios until evenly distributed throughout the mixture.
- Step 4: Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the chickpea mixture onto the prepared baking sheet, leaving some space between each cookie.
- Step 5: Bake for 15-20 minutes, or until the edges are lightly golden brown and the cookies are firm to the touch.
- Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Store these delightful cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer enjoyment.
- For a warm, gooey treat, gently reheat individual cookies in the microwave for a few seconds.
- Serve these unique cookies alongside a strong cup of Persian tea or coffee for a truly authentic experience.
- To achieve extra-crisp edges, ensure your baking sheet is not overcrowded and consider slightly increasing the baking time by a couple of minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American