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Wet ingredients 180 g mashed ripe banana 1 large egg 120 g milk 15–30 g neutral oil (adjust depending on how rich you want it) 15–25 g brown sugar (optional) 4 g vanilla extract (≈ 1 tsp) Dry ingredients 95 g all-purpose flour 30 g whole wheat flour (optional; or replace with AP flour) 4 g baking powder (≈ 1 tsp) 1 g baking soda (≈ ¼ tsp) 1.5 g salt (≈ ¼ tsp) 1 g cinnamon (≈ ½ tsp)

 https://www.aheadofthyme.com/2017/03/nan-e-nokhodchi-persian-chickpea-cookies/ Pastry Ratios (Adjusted by weight) Vegetable oil: 95 g Confectioners’ sugar (sifted): 105 g Finely ground cardamom: 2 g Rose water: 7 g Fine chickpea flour: 215 g Pistachios (ground or very finely chopped): 18 g Professional Mixing Tip Whisk oil + sugar until fully smooth (no graininess). Add rose water + cardamom. Fold in chickpea flour gently — stop as soon as it comes together. Rest dough 15–20 minutes before shaping (critical for chickpea flour hydration). bake for 15 to 20 minutes