Moustokouloura Cookies

Makes 20 cookies

The Greek word moustokouloura translates to ‘grape must cookies,’ because grape molasses is used to sweeten these traditional, vegan-friendly cookies. This fragrant treat, bursting with the rich, spicy tones of cinnamon and nut meg are definitely a must for any table! Traditionally, these cookies are served during Lent, but you’re going to want to eat them year-round.



¾ cup granulated sugar
½ cup + 2 tablespoons
grape molasses (Petmezi)
½ cup + 2 tablespoons water
¾ cup vegetable oil
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
5 cups cake flour
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon baking powder



1. Preheat oven to 360°F and line a cookie sheet with parchment paper.
2. Whisk together the sugar, grape molasses, and water in a large bowl.
3. Add the vegetable oil, olive oil, maple syrup, and vanilla extract, whisking for 5 minutes, until well combined.
4. Whisk together the flour, cinnamon, nutmeg, baking soda, and baking powder in another medium bowl.
5. Add the dry Ingredients to the grape molasses mixture and stir until a rough dough forms.
6. Turn dough onto a lightly floured surface and divide into 20 even-sized balls.
7. Roll each ball into a 3-inch rope and bring the edges together to form a circle-shaped cookie.
8. Arrange the cookie circles on the prepared cookie sheet leaving 1-inch of space around each cookie.
9. Bake for 15–17 minutes. Be careful not to overbake—the cookies should be soft and will harden as they cool.
10. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.



Calories 278 (13%)
Total Fat 11.2 g (23%)
Saturated Fat 7.095 g
Polyunsaturated Fat 0.55 g
Monounsaturated Fat 2.932 g
Trans Fat 0.001 g
Cholesterol 0 mg
Sodium 45 mg (3%)
Total Carbohydrate: 42.05 g (17%)
Dietary Fiber: 0.7 g (3%)
Total Sugars: 15.13 g
Protein: 2.82 g (5%)
Vitamin A 0.14 mcg
Vitamin C 0.01 mcg
Vitamin D 0.00 mcg
Potassium 165 mg (4%)
Calcium 35 mg (4%)
Iron 2.95 mg (16%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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