Vegan Moroccan Cookies

Vegan Moroccan Cookies

I have been feeling like Arabic pastries lately and was looking for something fast and easy to make. I remembered ghoribas and realized that the recipe I have is vegan! Indeed, some recipes use butter but this one uses oil. They also have a light almond and cinnamon taste.

Ghoribas, almond and cinnamon vegan Moroccan cookies

What makes these Moroccan cookies special is their crumbly, sandy texture. I feel like this is the kind of cookies that you either love or hate. You definitely want to have a drink when eating them. Why not a nice Arabic coffee or a Moroccan mint tea for example?

The only tricky part with ghoribas is the baking. They should stay white with a light golden color on the bottom. Over-baked, they are too hard and lose that crumbly texture.

Hand holding a bitten ghoriba

Before baking, sprinkle with cinnamon powder, you can also add a whole almond on top. Another option with these cookies is to switch the vanilla extract with orange blossom.

Ghoribas are very safe to keep for a few weeks in a metal tin container as they contain no butter or eggs. Place parchment paper in the bottom of the container and in between the layers.

Ghoriba cookies on a table
Ghoribas with cinnamon sticks and roasted almonds

Ghoribas – Vegan Moroccan Cookies

Almond and cinnamon cookies with a crumbly texture.
You don't need a stand mixer for this recipe, you can mix the dough by hand!
Recipe for 10 to 12 cookies.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine Moroccan
Servings 4 people


  • cup + 1 tbsp flour 250 g
  • ½ cup + 1 tbsp canola oil 125 g
  • cup icing sugar 80 g
  • ¼ cup almond flour 32 g
  • ¼ tsp vanilla extract
  • cinnamon powder to sprinkle


  • Preheat the oven to 350°F – 180°C.
  • In the bowl of your stand mixer, put the flour, icing sugar, almond flour and the vanilla extract.
    Bowl with paddle attachment with dry ingredients, oil in a cup
  • Start pouring the canola oil slowly while mixing on low speed with the paddle attachment.
  • When you can gather the dough in between your hand and form a ball, stop adding oil. You might need a bit less or more depending on the flour and almond flour you're using,
    Ghoriba dough in a bowl and a hand pressing some of it
  • Take some dough in your hand and roll it to form a ball, use the bottom of your palms to shape as a spinning top. Place on a baking sheet lined with parchment paper.
  • Sprinkle with cinnamon powder.
    Ghoriba cookies on a baking sheet lined with parchment paper, before baking
  • Bake for 15 minutes at 350°F – 180°C. The ghoribas need to stay white, if you over-bake them, they will get too hard.
    Ghoriba cookies on parchment paper after baking
  • Keep in a metal tin container on parchment paper for a couple of weeks.
    Ghoriba cookies in a metal tin container


I used my stand mixer with the paddle attachment but you can mix by hands, it works fine too.
Keyword Almond and cinnamon, Ghoribas, Moroccan cookies, Vegan arabic cookies
Ghoribas, almond and cinnamon Moroccan cookies, with cinnamon sticks and roasted sliced almonds

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