Chocolate and Orange Moroccan Cookies: A Step-by-Step Guide

Moroccan cookies, or Ghriba, are a beloved treat often prepared for Eid and other festive occasions. These cookies are known for their soft, crumbly texture and rich flavors, making them a perfect accompaniment to tea or coffee. In this post, we’ll explore two variations: chocolate and orange-flavored Ghriba, both made without butter or white flour, making them economical and accessible.

This step-by-step guide ensures your Moroccan cookies turn out perfectly every time.

Ingredients for Moroccan Cookies

Common Ingredients for Both Variations:

• 2 eggs (room temperature)
• ½ cup sugar
• A pinch of salt
• ½ cup vegetable oil
• 2 cups fine semolina flour (Dqiq Al-Fino) – can substitute with very fine semolina.
• Special powdered sugar (sifted) for coating
• 10g baking powder

Chocolate Ghriba:

• 14g cocoa powder (2 sachets of 7g each)
• 1 cup shredded coconut

Orange Ghriba:

• 1 orange (zest and juice)
• Optional: ½ teaspoon vanilla extract for extra aroma.

Tools for Preparing Moroccan Cookies

Optional Tools

• Cookie Scoop: For uniform cookie sizes.
• Cooling Rack: To cool the cookies properly after baking.
• Rolling Pin (if necessary): If shaping cookies flat before coating.

Why These Tools Are Important

Having the right tools ensures a smoother cooking process and better results. For example:

• A hand whisk ensures even mixing of eggs and sugar.
• A sieve guarantees the powdered sugar is fine, preventing clumps on the cookies.
• Using parchment paper prevents the cookies from sticking and ensures easier cleanup.

Prepare these tools in advance, and you’re set to bake delicious Moroccan cookies!

Step-by-Step Instructions

1. Preparing the Chocolate Ghriba

1. Mix Wet Ingredients:
   • Beat 2 eggs, ½ cup sugar, a pinch of salt, and 7g vanilla using a hand whisk until sugar dissolves.
   • Add ½ cup oil and mix well.
2. Incorporate Dry Ingredients:
   • Stir in 1 cup shredded coconut and 1 cup fine semolina flour. Mix until fully combined.
   • Add 14g cocoa powder and another 1 cup of fine semolina flour, followed by 10g baking powder. Mix gently.
3. Rest the Dough:
   • Cover the dough and let it rest for 8 minutes. This allows the semolina to absorb the liquids.
4. Shape and Coat:
   • Roll small balls of dough and coat them generously in powdered sugar.
   • Place them on a baking tray lined with parchment paper, spacing them slightly apart.
5. Bake:
   • Preheat your oven at low heat. Place the cookies in the middle rack with heat from both top and bottom. Bake until the cookies crack and firm up slightly. Let them cool completely on the tray before transferring.

2. Preparing the Orange Ghriba

1. Mix Wet Ingredients:
   • Beat 2 eggs, ½ cup sugar, a pinch of salt, and the zest of 1 orange.
   • Add the juice of 1 orange and ½ cup oil. Whisk until smooth.
2. Incorporate Dry Ingredients:
   • Gradually mix in 2½ cups of fine semolina flour, followed by 10g baking powder.
3. Rest the Dough:
   • Cover and let the dough rest for 5-8 minutes to allow the semolina to hydrate.
4. Shape and Coat:
   • Roll the dough into slightly larger balls than the chocolate variation and coat generously in powdered sugar.
   • Place them on a parchment-lined tray, ensuring enough space for spreading.
5. Bake:
   • As with the chocolate Ghriba, preheat your oven and bake with low heat. These cookies should have a beautiful orange aroma and slight cracks on top.

Other Recipes: 10 Minute Chocolate Chip Cheesecake Cookies

Tips for Perfect Moroccan Cookies

• Resting the Dough: This is crucial for allowing semolina to absorb the liquids, resulting in a better texture.
• Powdered Sugar: Use a special, finely sifted powdered sugar for an appealing cracked look after baking.
• Baking: Always preheat the oven. Start with low heat and adjust to avoid overbaking.
• Texture: Let the cookies cool completely on the tray to firm up as they are delicate when warm.

Table of Ingredients and Measurements

Calories in Ingredients

Total Calories Per Recipe

1. Chocolate Ghriba:
   140 + 387 + 960 + 1,152 + 2 + 50 + 280 + 387 = 3,368 calories
2. Orange Ghriba:
   140 + 387 + 960 + 1,152 + 2 + 30 + 387 = 3,058 calories

Estimated Calories Per Cookie

Each recipe yields approximately 25 cookies. The calorie count per cookie is:

1. Chocolate Ghriba:
   3,368 ÷ 25 = ~135 calories per cookie
2. Orange Ghriba:
   3,058 ÷ 25 = ~122 calories per cookie

Calories Table for Each Cookie

Tips for Reducing Calories

• Sugar: Replace sugar with a low-calorie alternative like stevia or erythritol.
• Oil: Use less oil or substitute part of it with unsweetened applesauce.
• Coconut: Skip or reduce the shredded coconut for fewer calories in the chocolate variation.

Frequently Asked Questions

1. Can I use regular flour instead of semolina?

While semolina gives the cookies a distinct crumbly texture, you can substitute it with regular flour in a pinch. However, the taste and texture will differ.

2. Can I freeze the dough?

Yes! Shape the dough into balls and freeze them on a tray. Once frozen, store them in a zip-lock bag. Bake directly from frozen, adjusting the time slightly.

3. What if my cookies turn out hard?

To soften cookies, place them in an airtight container with a slice of apple for a few hours. The moisture will help rejuvenate their texture.

Moroccan cookies are not just delicious—they carry a sense of tradition and warmth, perfect for sharing with loved ones during special occasions. Whether you prefer the rich chocolate flavor or the zesty orange taste, this versatile recipe is sure to impress.

Make sure to try both variations and let us know which one you enjoyed most. Don’t forget to share this recipe with your friends and family, and happy baking!

4.How Long Do Moroccan Cookies Last?

Moroccan cookies, such as Ghriba, can last for several weeks if stored properly. Here are some tips for optimal storage and shelf life:

1. Shelf Life at Room Temperature

• Storage: When stored in an airtight container, Moroccan cookies remain fresh for about 1–2 weeks at room temperature. Keep the container in a cool, dry place to preserve their texture and flavor.

2. Shelf Life in the Refrigerator

• Storage: If you want to extend their freshness, you can store the cookies in the refrigerator for up to 3–4 weeks. Place them in a well-sealed container to protect them from absorbing moisture or odors.

3. Freezing Moroccan Cookies

• Storage: Moroccan cookies freeze very well. Store them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They can last up to 3 months in the freezer.
• Thawing: Allow the cookies to come to room temperature before serving to maintain their original texture.

Tips for Best Results

• Avoid storing the cookies in humid environments, as this may cause them to lose their crunchiness or become soggy.
• For cookies with powdered sugar coating, consider re-coating them lightly after thawing to refresh their appearance.