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    Home » Vegan Desserts

    Published: Mar, 2025. Updated: Mar, 2025 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Moroccan Cookies (Lemon Ghriba)

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    Moroccan Semolina Almond Cookies on a white background
    A Stack of Moroccan cookies
    Semolina cookies on a wire rack
    A bitten piece of Semolina cookies
    Moroccan semolina cookies pinterest image.

    These Moroccan cookies are the healthier, vegan versions of traditional Ghriba cookies, made with almond and semolina flours. They're tender yet slightly crumbly and supremely delicious! We love enjoying them with tea or coffee, but they also make an excellent midday snack.

    Moroccan Semolina Almond Cookies on a white background
    Jump to:
    • Why This Recipe Stands Out
    • Key Ingredients
    • Substitutions and Variations
    • How to Make Moroccan Cookies
    • Frequently Asked Questions
    • Recipe
    • More Recipes You'll Enjoy

    Why This Recipe Stands Out

    These Moroccan Cookies are a hit with anyone who tries them. They're vegan, easy to make, and absolutely delicious. Here's why you'll love this recipe:

    • Vegan: These cookies are completely plant-based, making them a great option for vegans and those with dairy or egg allergies.
    • Deliciously Unique: The nuttiness from the almond flour along with the texture from the semolina flour truly takes these cookies to the next level.
    • Easy to Make: The recipe uses simple, easy-to-find ingredients and doesn't require any special equipment, so anyone can make it.
    • Beautiful Texture: The combination of almond and semolina flours gives these cookies a soft, delicate texture that's absolutely irresistible.
    A Stack of Moroccan cookies

    Key Ingredients

    • Almond Flour – Almond flour adds a rich, nutty flavor and a moist, chewy texture to our Moroccan cookies. It's also a great source of protein and healthy fats.
    • Semolina Flour – Semolina flour is the key to the unique, slightly grainy texture of these cookies. It's made from durum wheat, which gives it a slightly sweet, buttery flavor.
    • Organic Cane Sugar – We use organic cane sugar to sweeten our cookies. It's less processed than white sugar and adds a delicious hint of caramel flavor.
    • Lemon Zest and Extract – The lemon zest and extract add a bright, citrusy flavor that balances the sweetness of the cookies.
    • Applesauce –  Traditionally, these ghriba cookies call for an egg but I've substituted it with applesauce to get that same texture but make them egg-free and vegan!
    A bitten piece of Semolina cookies

    Substitutions and Variations

    Here are a few substitution and variation ideas to make these Moroccan cookies your own:

    • Spices: Add a hint of warmth and complexity to the cookies by incorporating spices like cinnamon, cardamom, or nutmeg.
    • Citrus variations: Substitute the lemon zest with orange zest or lime zest to create different variations of the cookies.
    • Dried Fruits and Nuts: You can also add chopped dried fruits such as dates, apricots, or raisins and or chopped nuts such as pistachios, walnuts, or pecans.

    How to Make Moroccan Cookies

    Step 1: Preheat the oven to 350 F and line a baking sheet with parchment paper.

    Step 2: In a medium bowl, combine almond flour, semolina flour, baking powder, and salt. In a large bowl, rub organic sugar and lemon zest together.

    Combining almond and semolina flour for the cookies

    Step 3: Add applesauce and beat with an electric mixer. Beat in vanilla and lemon extract.

    Rubbing lemon zest into a cane sugar

    Step 4: Slowly add oil and half of the dry ingredients. Beat in the rest of the dry ingredients.

    The dough for the Moroccan semolina cookies

    Step 5: In a shallow bowl, add powdered sugar. Roll the dough into balls, roll in powdered sugar, and place on the baking sheet.

    Rolling the cookie in powdered sugar

    Step 6: Press the center of each cookie with your thumb. Bake for 14 minutes.

    Shaped Ghriba cookies on a baking sheet

    Step 7: Your delicious Moroccan cookies (Ghriba) are ready to be served. 

    Lemon Semolina cookies on a wire rack

    Frequently Asked Questions

    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're often enjoyed during festive occasions, family gatherings, or with a cup of tea or coffee. They're also simply referred to as Semolina Cookies. 

    Can I Use Coarse Semolina Flour Instead of Fine Semolina Flour?

    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.

    Can I Make the Dough Ahead of Time?

    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 long do Moroccan cookies keep?

    Moroccan cookies can be kept for up to 3 days in an airtight container at room temperature. If you want to keep them for longer, they can be stored in the freezer for up to 3 months.

    Recipe

    Eggless Moroccan Semolina Cookies on wire rack

    Moroccan Semolina Cookies {Lemon Ghriba}

    These Moroccan cookies are the healthier, vegan versions of traditional Ghriba cookies, made with almond and semolina flours. They're tender yet slightly crumbly and supremely delicious!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Moroccan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 29 minutes minutes
    Servings: 14
    Calories: 100kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    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.

    Notes

    Citrus variations: Substitute the lemon zest with orange zest or lime zest to create different variations of the cookies.
    Making the dough ahead of time: 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.
    Storage: Moroccan cookies can be kept for up to 3 days in an airtight container at room temperature. If you want to keep them for longer, they can be stored in the freezer for up to 3 months.

    Nutrition

    Serving: 1cookie | Calories: 100kcal | Carbohydrates: 17.1g | Protein: 1.6g | Fat: 3.1g | Sodium: 43mg | Potassium: 67mg | Fiber: 0.7g | Sugar: 9.8g | Calcium: 26mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

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    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Tracy says

      February 02, 2025 at 10:51 am

      5 stars
      I needed cookies. I had no ordinary flour and no butter … but I did have almond flour, semolina, and unsweetened applesauce. A search on those ingredients brought me to these cookies. And, wow, they were delicious. Leftovers … hahahaha.

      Reply
      • Iryna Bychkiv says

        February 04, 2025 at 12:00 pm

        Tracy, thank you for your comment and 5-star rating! I'm so happy you liked these cookies!

        Reply
    2. Libby says

      May 04, 2024 at 9:46 am

      Hello! Do you use unsweetened apple sauce or one with sugar typically?

      Reply
      • Iryna Bychkiv says

        May 04, 2024 at 11:23 am

        Unsweetened apple sauce.

        Reply
    3. Ilanah says

      February 15, 2024 at 10:37 am

      Hi, can I freeze the dough? I wanted to make the cookies ahead of time and bake the day of family gathering...
      Thanks!

      Reply
      • Iryna Bychkiv says

        February 15, 2024 at 1:21 pm

        Yes, freezing the dough should be fine.

        Reply
    4. Emily says

      July 11, 2023 at 2:35 pm

      5 stars
      I made these last night, and they were delicious! Thank you!

      Reply
      • Iryna says

        July 14, 2023 at 3:23 pm

        Emily, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed these cookies:)

        Reply
    5. Kulia says

      April 05, 2021 at 2:18 am

      5 stars
      Really yummy! I love almond cookies.

      Reply
    6. Easyfoodsmith says

      March 02, 2021 at 10:50 am

      I have made coconut ghriba and I loved it. But I am totally sold out to these zesty ones. Going to make these soon 😀

      Reply
      • Iryna says

        March 06, 2021 at 8:57 pm

        Awesome! I hope you'll like them:)

        Reply
    7. Devon says

      March 01, 2021 at 5:48 pm

      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?

      Reply
      • Iryna says

        March 01, 2021 at 6:17 pm

        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.

        Reply
        • Devon says

          March 09, 2021 at 9:05 pm

          I have now made them twice sans oil and they have been amazing! Thanks so much for the recipe.

        • Iryna says

          March 11, 2021 at 10:38 am

          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!

    5 from 6 votes (3 ratings without comment)

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    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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