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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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: Moroccan
Keyword: Almond and cinnamon, Ghoribas, Moroccan cookies, Vegan arabic cookies
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.