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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 14
Calories: 100 kcal
Course: Dessert
Cuisine: Moroccan

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

    Cup of Yum
  1. Preheat the oven to 350 F and line a large baking sheet with a parchment paper.
  2. In a medium bowl combine almond flour, semolina flour, baking powder and salt.
  3. In a large bowl add cane organic sugar, lemon zest and rub ingredients together for a minute until sugar is fragrant.
  4. 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.
  5. Continue beating on low until all dry ingredients are incorporated. The dough will be thick and slightly crumbly.
  6. 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.
  7. Shape the remaining of cookies and bake for 14 minutes, rotating the pan from front to back halfway.
  8. 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 Information

Serving 1cookie Calories 100kcal (5%) Carbohydrates 17.1g (6%) Protein 1.6g (3%) Fat 3.1g (5%) Sodium 43mg (2%) Potassium 67mg (2%) Fiber 0.7g (3%) Sugar 9.8g (20%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 100

% Daily Value*

Serving 1cookie
Calories 100kcal 5%
Carbohydrates 17.1g 6%
Protein 1.6g 3%
Fat 3.1g 5%
Sodium 43mg 2%
Potassium 67mg 1%
Fiber 0.7g 3%
Sugar 9.8g 20%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.