These easy to make Moroccan cinnamon cookies are rich and crumbly, with melt away in your mouth deliciousness. All you need in one bowl and a handful of ingredients. Vegan
My oven hates me.
Ok, it doesn’t really hate me. But it hates when I bake. It does not want me to even attempt to bake anything that is supposed to rise. Cakes. Muffins. Not even the boxed stuff. After many (many) failed attempts at it. I’ve given up. I just leave the baking for my daughter Raquel and for Ruthy. Now, I just stick to treats that are perfectly fine being flat, and doughy, and with no fluff factor.
So, if you’re anything like me, you’ll love this recipe. And if you have trouble with this one too… Well… I hate to say it, but it’s time to admit it. Baking just isn’t your thing. And you know what? That is perfectly fine. That’s what bakeries are for, aren't they?
Have a great week!
Vicky
How to make cinnamon cookies video:
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Moroccan Cinnamon Cookies - Montecaos
- Total Time: 30 mins
- Yield: 60 1x
- Diet: Vegan
Description
These easy to make Moroccan cinnamon cookies are rich and crumbly, with melt away in your mouth deliciousness. All you need in one bowl and a handful of ingredients. Vegan
Ingredients
- 1 cup vegetable oil
- 1 ⅓ cup confectioner’s sugar
- 2 cups almond flour
- 2 cups whole wheat pastry flour
- ¼ tsp. salt
- ½ tsp. baking powder
- 1 tbsp. cinnamon
Instructions
- Preheat oven at 325F. Line a cookie sheet with parchment paper
- ) Combine oil and sugar in a large bowl. Mix well until the sugar has dissolved. Add almond flour, mix well.
- ) In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to oil and almond flour mixture. Mix well with a wooden spoon and then with your hands, to form a dough.
- ) Using your hands, form small balls. Place them on the cookie sheet and slightly flatten each one.
- ) Bake at 325F for 20 minutes. Sprinkle with cinnamon
- ) ENJOY!! From May I have that recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Cookies
- Method: Baked
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cookie
- Calories: 78
- Sugar: 2.7
- Sodium: 9.9
- Fat: 4.4
- Saturated Fat: .3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 6.3
- Fiber: .6
- Protein: 1.1
- Cholesterol: 0
Lee
Oh, these are sooooo good. I always tell myself I am only going to have one or at most two, but somehow it ends up being 5,6,7.... the skies the limit. The are just right, not too, sweet, not too heavy, not greasy, the perfect after meal compliment. I hope you enjoy them as much as I do and be sure to lock them up so that don't disappear after the first meal.
Lucky husband Lee
Raquel
Really anyone can make these (if my mom can!!) They are just sooo good and flavorful. I love the way they just melt away in your mouth...they are litteraly the PERFECT balance of sweet, cinnamon, melatway cookies all in one bite!!
pumpkinhoney
These look delicious! I've been meaning to try some Moroccan recipes & I love almond cookies. Going on the to-make list! : )
mayihavethatrecipe
These are so easy to make and delicious! But highly addictive 😉
Maikki
Those look good! Do you think these could be glazed with simple "powder sugar + water" -glaze?
Vicky & Ruth
These cookies are moist and delicate, we don't thing it is a good idea to add a glaze they may fall apart and be too sweet. But you can try glazing a couple and see what happens.
Elaine
These look delicious, looking forward to trying soon. What can I substitute for the confectioner’s sugar, maybe caster sugar? A friend cannot have corn and there is cornstarch in confectioner’s sugar. Thank you!
Vicky and Ruth
Hi Elaine, caster sugar would be a good substitute or even regular sugar, but the texture may vary. Let us know how they come out if you try them without confectioner's sugar.
Renee
Is almond flour the same as almond meal--very finely ground almonds? Or am I looking for something that looks more like flour? Maybe in the gluten-free section?
Vicky & Ruth
Hi Renee, yes almond flour and almond meal are the same thing. Let us know how you like the cookies.
Joanne T Ferguson
These look and sound delicious and would love to serve them at my next party. Can you please share if they can be made in advanced and properly stored? If so, can you advise how and for about how long they will last and can be made in advance if they can be? Thank you!
Vicky & Ruth
We are so sorry Joanne, it looks like our reply didn't go through when we posted it. These cookies can be made 2-3 days ahead of time and they also freeze great! Hope you liked them and that your guests enjoyed them.
Mira
Hi !!! This recipe is so yummy! I wanna try to do it!! <3
Can you help me about the flour used ? I'm eurpean and not really understand to which type of flour corresponds. I see it is a pastry flour and so very refined but I also see you put "whole wheat" ? is it so not fully refined, so it may corresponds to a flour type 1 in italy ?
thank you so much!
Vicky & Ruth
Hi Mira, whole wheat pastry flour is whole wheat flour that is very fine ( like a type 00 Italian flour, but whole wheat). It works better in baked goods than regular whole wheat flour. It doesn't have the slightly bitter taste that regular whole wheat flour has. You may use just white flour for this recipe, we think that spelt flour may also work well, but we have not tried it. Please let us know if you have any more questions.
Elaine
Greetings! If a gluten-free version possible? I have the following flours at home: almond, coconut, rice, chickpea and buckwheat. I also have Bob’s RedMill 1-to-1 white flour that’s GF (for cookies but not breads) and King Arthur gluten free flour for bread. Thank you!
Vicky and Ruth
Hello Elaine, we've never made this recipe gluten-free, but we know that Bob's REd Mil 1 to 1 flour works very well as a substitute. Please let us know how they come out gluten-free. Enjoy!
Nan Donald
Given the name of these amazing cookies, I am assuming it comes from the Sephardic community? One of your best recipes - thanks!
Vicky and Ruth
They probably are. In Spain, they have cookies called Mantecados which are made with lard (manteca), so Montecaos must be the Kosher Sephardic version of these cookies.