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Lemon Cardamom Shortbread (Gluten-Free, Grain-Free, Nut-Free)

blog lemon cardamom chickpea shortbread 1

Good morning, everyone! I hope you had a Happy Thanksgiving and, if you traveled, a safe journey home.  I spent Turkey Day with my husband’s family in Arkansas; it rained and rained, but we were cozy with lots of bustling with lots of extended family members and. of course, heaps of food.

After a few days of lighter eating since then, I am so excited to announce 7 days of amazing cookies, all made with with nutritious, versatile, naturally gluten-free chickpea flour!

Chickpea flour has been used for centuries in Southeast Asian and North African countries to make a variety of sweets, including a rose-scented, clover-shaped shortbread-style cookie from Iran known as Nan-e nokhodchi. But I am looking forward to sharing all of the ways that this remarkable flour can be used in Western-style cookies, too.

First up is one of my favorite varieties of cookie: shortbread. Not just any shortbread, but cardamom and lemon scented shortbread. It’s dreamy.

It may take awhile to wrap your brain around the idea of baking with chickpea flour; wrapping your mouth around these cookies will take care of that.

Happy Baking, everyone!

blog lemon cardamom chickpea shortbread 2

Yield: 20

Lemon Cardamom Shortbread (made w/ Chickpea Flour)

Lemon Cardamom Shortbread (made w/ Chickpea Flour)
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 2-1/2 cups (300 grams) chickpea flour
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon fine sea salt
  • 1/2 cup natural cane sugar or other granulated sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 1-1/2 tablespoons finely grated lemon zest
  • 1 cup powdered sugar, sifted

Instructions

  1. In a medium bowl, whisk together the flour, cardamom, and salt.
  2. In another medium bowl, cream the butter and sugar together with a wooden spoon until completely blended and smooth; stir in the lemon zest until blended. Stir in the flour mixture until a cohesive dough forms.
  3. Place a long sheet of plastic wrap on countertop. Transfer dough to middle of paper and roughly shape into a 2-inch wide log. Use the wrap to further roll and compact the dough into a log. Twist the ends to tightly seal. Refrigerate the dough for 1 hour or up to 24 hours.
  4. Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
  5. Unwrap the dough log onto a cutting board. Slice into 20 rounds. Place the rounds 2 inches apart on the prepared baking sheet.
  6. Bake for 13 to 18 minutes, until pale golden. Place the powdered sugar in a shallow dish. Transfer the warm cookies, one at a time, into powdered sugar, turning to coat. Place on cooling rack to cool completely.

Did you make this recipe?

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Palma M Genovese

Sunday 21st of March 2021

I have tried to make these twice, without success. I am trying not to use butter. The first time butter flavored crisco made them very crumbly. They would not hold together. The second time I used an avocado butter spread and they completely liquified. What can I use instead of butter?

Raj Rani

Thursday 13th of June 2019

Amazing recipes. Thanks so much. Chickpea flour is gluten free and high in protein (chickpeas), so in response to Jane's comment, you could check the nutritional values of ingredients online

Camilla

Saturday 22nd of June 2019

Thank you Raj!

Jane

Saturday 13th of February 2016

It's really important for me to know what the nutritional value in your awesome recipes. I love to share baked goods with friends who have health issues but many have different situations such as diabetes or celiac! I'd really appreciate it ! Thanks!

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