These vegan Moroccan Semolina Cookies are a healthier version of the traditional Ghriba cookies that you'll find all over Morocco. Made with almond and semolina flours, these lemon-flavored cookies are a perfect accompaniment to a cup of mint tea or coffee. What's best is that they're also simple to make and taste absolutely delicious!
In Morocco, these popular cookies are called Ghriba and there are many variations of them. What sets these cookies apart from the rest is the semolina flour we'll be using. It's easily available in most grocery stores around the US, and will give your cookies an incredible texture!
This traditional truly treat captures the essence of Moroccan cuisine by blending aromatic ingredients with a delicate texture. They'll seriously transport your taste buds to the vibrant streets of Marrakech.
What's best is that I've adapted my recipe so that it's eggless and vegan without compromising on the authentic flavor and texture. Trust me, you're going to absolutely love them!
Read on to learn exactly how to make these delicious Moroccan Cookies today!
Jump to:
- What are Moroccan Cookies (Ghriba)?
- Why This Is The Best Moroccan Cookies Recipe
- What You Need to Make Moroccan Cookies At Home
- Instructions
- Tips For Making the Best Moroccan Cookies Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Moroccan Cookies
- Frequently Asked Questions
- How to Store Leftover Moroccan Cookies
- Similar Recipes
- Recipe
What are Moroccan Cookies (Ghriba)?
Moroccan Cookies, also known as Ghriba, are traditional cookies from Morocco that are made using semolina flour and almond flour. They are a beloved sweet treat that's often enjoyed during festive occasions, family gatherings, or with a cup of tea or coffee. They're also simply referred to as Semolina Cookies.
They have a tender yet slightly crumbly texture that sets them apart from others. Plus, they feature a delicate sweetness that is beautifully complemented by the subtle nuttiness of the almonds and the refreshing hint of lemon.
They're also known as 'Ghoriba Bahla' which translates to 'silly stranger.' It's said that this comes from the fact that its surface develops cracks after baking. It's likely that this name took on because the cracks make the cookie appear to be smiling.
Why This Is The Best Moroccan Cookies Recipe
Vegan: This recipe captures the traditional flavor of Ghriba while still being vegan! You'll get that same texture and flavor without any eggs thanks to the applesauce that I've used in this recipe!
Easy: While these cookies might look elaborate, they're incredibly easy to make and look great on a cookie platter. Trust me, they're a complete crowd-pleaser!
Unique: The nuttiness from the almond flour along with the texture from the semolina flour truly takes these cookies to the next level. They're unique and absolutely delicious!
What You Need to Make Moroccan Cookies At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious Moroccan cookie recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Almond flour: It's a common practice in Morocco to bake these cookies using both almond and semolina flour. It's made from finely ground almonds, which have a naturally nutty and slightly sweet taste. Incorporating almond flour into the recipe infuses the cookies with a delightful nuttiness that adds depth and complexity to their flavor profile.
Semolina flour: Semolina flour is actually a type of wheat flour made of durum wheat. It's considered slightly healthier than regular white flour and is an incredible texture to your Moroccan cookies. In the US, you can buy semolina flour in most grocery stores.
Baking powder: We'll also need some baking powder which will act as our leavening agent in this recipe and help the cookies rise properly.
Salt: You'll also need some salt that perfectly balances out all the flavors and also enhances them simultaneously. Trust me, it makes a big difference!
Cane sugar: We'll be using some cane sugar to sweeten our semolina cookies. When combined with the lemon zest in the recipe, rubbing the cane sugar releases its natural aromatic oils.
Lemon zest: You'll also need some lemon zest! It'll infuse the cookies with a bright and tangy citrus flavor in each bite.
Applesauce: Traditionally, these ghriba cookies call for an egg but I've substituted it with apple sauce to get that same texture but make them egg-free and vegan!
Neutral oil: We'll also need some neutral oil like grapeseed or sunflower oil. It acts as a natural binding agent and also adds richness to the dough.
Flavor Enhancers:
Vanilla extract: You'll also need some vanilla extract which will add a warm and aromatic vanilla flavor to your cookies. It goes great with the citrus flavors.
Lemon extract: You can buy lemon extract in most grocery stores in the spice aisle. However, if you can't find it, you can make omit it and increase the amount of lemon zest
Powdered sugar: We'll also need some powdered sugar to dust on top of the semolina cookies before baking. It'll help them get that characteristic cracked look!
Instructions
Making these delicious semolina cookies at home is super easy and will give you great results every single time. Here's how to make it step by step:
Start by preheating the oven to 350 F and line a large baking sheet with parchment paper.
Next, in a medium bowl combine almond flour, semolina flour, baking powder, and salt.
In a large bowl add cane sugar and lemon zest, and rub ingredients together for a minute until the sugar is fragrant.
To a bowl with sugar add applesauce and beat with an electric mixer for 1 minute. Beat in vanilla and lemon extract (if using). Add oil and slowly add in half of the dry ingredients.
Continue beating on low until all dry ingredients are incorporated. The dough will be thick and slightly crumbly.
In a shallow bowl add powdered sugar and set aside.
Scoop a heaping teaspoon of dough and roll it with your fingers into a firm ball. Roll in powdered sugar, place on a baking sheet and lightly press in a center of a cookie with your thumb.
Shape the remaining cookies and bake for 14 minutes, rotating the pan from front to back halfway.
Transfer to the wire rack to cool.
Once the cookies are cool, you can sprinkle them with some more powdered sugar and top with lemon zest.
Your delicious Moroccan Semolina Cookies (Ghriba) are ready to be served.
Tips For Making the Best Moroccan Cookies Every Single Time
Measure ingredients accurately: Baking is a science, so it's important to measure the ingredients precisely. Use measuring cups and spoons to ensure you have the correct amounts of almond flour, semolina flour, baking powder, sugar, and other ingredients. This will help maintain the desired texture and taste of the cookies.
Use fine semolina flour: It is recommended to use fine semolina flour for this recipe. The fine texture will contribute to a smoother and more cohesive dough. If you only have coarse semolina flour on hand, you can try grinding it in a food processor or blender to make it finer.
Chill the dough if necessary: If you find the dough difficult to handle or shape, you can chill it in the refrigerator for about 15-30 minutes. Chilling helps firm up the dough, making it easier to roll into balls and retain their shape during baking.
Rotate the baking sheet: To ensure even baking, halfway through the baking time (after approximately 7 minutes), rotate the baking sheet 180 degrees. This helps promote even browning and avoids any hot spots in your oven.
Don't overbake: Keep a close eye on the cookies while they are in the oven. The baking time of 14 minutes is a guideline, but individual ovens may vary. Bake the cookies until they are lightly golden around the edges and set in the center. Avoid overbaking to prevent them from becoming dry or overly crisp.
Serving Suggestions
Tea Pairing
Traditional Moroccan cookies are often enjoyed alongside a cup of Moroccan mint tea. The combination of the aromatic tea and the sweet, nutty cookies creates a perfect harmony of flavors. Serve the cookies on a platter alongside a pot of freshly brewed Moroccan mint tea for an authentic and satisfying experience.
After-dinner Treat
Serve the cookies as a delightful after-dinner treat or dessert. They are perfect for rounding off a meal with a touch of sweetness. Place a few cookies on individual dessert plates or serve them in small dessert bowls alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Cookie Platter Assortment
If you're hosting a gathering or a cookie exchange, consider creating a cookie platter assortment. Include these Moroccan cookies along with other cookie varieties, such as shortbread, chocolate chip, or oatmeal cookies. This will allow your guests to enjoy a diverse selection of treats and discover the unique flavors of Moroccan cookies.
Recipe Variation Ideas for Moroccan Cookies
These Moroccan Cookies are absolutely perfect as is, but here are a few variation ideas that you can try to change things up and truly make this recipe your own.
Spices: Add a hint of warmth and complexity to the cookies by incorporating spices. You can include spices like cinnamon, cardamom, or nutmeg to infuse the cookies with aromatic flavors that complement the nuttiness.
Citrus variations: Besides lemon zest and extract, you can explore other citrus flavors. Substitute the lemon zest with orange zest or lime zest to create different variations of the cookies. Adjust the extracts accordingly for a balanced flavor.
Nuts: You can also enhance the cookies with additional flavors and textures by adding chopped dried fruits such as dates, apricots, or raisins and or chopped nuts such as pistachios, walnuts, or pecans. Fold them into the dough before shaping the cookies for bursts of sweetness and crunch.
Frequently Asked Questions
Yes, you can experiment with other nut flours such as hazelnut flour or cashew flour. Alternatively, you can try using all-purpose flour or a gluten-free flour blend if you have dietary restrictions. Keep in mind that different flours may alter the texture and flavor of the cookies.
Yes, you can use coarse semolina flour for this recipe, but it will give your crunchier cookies. If you only have coarse semolina flour on hand, you can try grinding it in a food processor or blender to make it finer before using it in the recipe.
The lemon zest adds a bright, citrusy flavor to the cookies. If you don't have lemon zest or prefer a different flavor, you can omit it. However, keep in mind that it will slightly alter the overall taste of the cookies.
Yes, you can use other neutral-tasting oils such as vegetable oil or canola oil as a substitute. Avoid strongly flavored oils like olive oil, as they may alter the taste of the cookies.
Yes, you can prepare the dough ahead of time and refrigerate it for a few hours or overnight. Simply cover the dough tightly with plastic wrap or transfer it to an airtight container. When you're ready to bake, let the dough come to room temperature before shaping and baking the cookies.
How to Store Leftover Moroccan Cookies
I recommend storing these vegan Ghriba cookies in an airtight container at room temperature for up to 3 days. You can alternatively freeze them for up to 3 months! Simply allow them to thaw in the fridge overnight before enjoying them!
Similar Recipes
Recipe
Moroccan Semolina Cookies {Lemon Ghriba}
Ingredients
- 1 c almond flour
- ¾ c semolina flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ c organic cane sugar
- 1 teaspoon lemon zest
- ¼ c applesauce
- 2 tablespoon neutral oil grapeseed or sunflower oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract or increase the lemon zest by 1 teaspoon
- ¼ c powdered sugar
Instructions
- Preheat the oven to 350 F and line a large baking sheet with a parchment paper.
- In a medium bowl combine almond flour, semolina flour, baking powder and salt.
- In a large bowl add cane organic sugar, lemon zest and rub ingredients together for a minute until sugar is fragrant.
- Add in applesauce and beat with electric mixer for 1 minute. Beat in vanilla and lemon extract (if using). Add oil and slowly add in half of the dry ingredients.
- Continue beating on low until all dry ingredients are incorporated. The dough will be thick and slightly crumbly.
- In a shallow bowl add powdered sugar and set aside. Scoop a heaping teaspoon of dough and roll it with your fingers into a firm ball. Roll in powdered sugar, place on a baking sheet and lightly press in a center of a cookie with your thumb.
- Shape the remaining of cookies and bake for 14 minutes, rotating the pan from front to back halfway.
- Transfer to the wire rack to cool. Once the cookies are cool, you can sprinkle them with some more powdered sugar and top with lemon zest.
Emily says
I made these last night, and they were delicious! Thank you!
Iryna says
Emily, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed these cookies:)
Kulia says
Really yummy! I love almond cookies.
Easyfoodsmith says
I have made coconut ghriba and I loved it. But I am totally sold out to these zesty ones. Going to make these soon 😀
Iryna says
Awesome! I hope you'll like them:)
Devon says
I might have missed it but I don’t see where you add the oil so I just didn’t add any when I made these. Is there a typo somewhere or did I miss it?
Iryna says
Hi Devon! My apologies, somehow I forgot to add oil to instructions. It's supposed to be added right before you add the flour. Please, let me know how the cookies turned out.
Devon says
I have now made them twice sans oil and they have been amazing! Thanks so much for the recipe.
Iryna says
Devon, I'm so glad the cookies turned out well and that you enjoyed them. Good to know they can be made without oil. Thank you for your sharing!