These classic Greek Moustokouloura are soft and chewy. They’re made with grape molasses and honey and without any sugar or animal products. Great for Lent or for a vegan snack to go along with a hot cup of coffee. Soft, chewy, and delicious!
- These cookies taste best when they’re soft and chewy. I bake them for 10 minutes on the center rack of my oven. However, ovens vary so keep an eye on them and as soon as they’re cooked through but still soft, remove the tray from the oven so that they do not dry out. If you prefer a crisper cookie, for dunking, bake them for 20-25 minutes.
- Add your favorite dried fruit to the batter: raisins, cranberries, chopped dates, etc. Dark chocolate chips may also be added as well as ground walnuts.
- Allow the cookie batter to rest for 15-20 minutes so that the cookies are easy to roll out.
What is Petimezi?
Petimezi is the Greek word for grape must (molasses). There are several varieties and they’re sold in Mediterranean/Middle Eastern markets. The best Petimezi is made without sugar. This is a great brand. (Amazon affiliate)
If all that you can find is molasses with sugar then, it’s ok to go ahead and use those.
More Vegan Desserts to try:
- Tahinopita: Greek Vegan Tahini Cake
- Vegan Chocolate & Pistachio Biscotti: Greek Paximadia
- Orange & Almond Olive Oil Biscotti: Greek Vegan Paximadia
- Tahini Halva
Watch the Video:
- 4 cups (615 grams) all purpose flour
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground cloves
- 3/4 cup light olive oil
- 1/4 cup orange juice
- 1 cup grape molasses (Petimezi)
- 1/2 cup honey
- optional: 1/2 cup- 1 cup raisins
Preheat the oven to 350 °F, 180 °C.
Tip: measure the oil in the measuring cup first and then measure the honey. This will keep the honey from sticking to the cup.
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the oil, grape molasses, honey, and orange juice. Whisk them together.
Combine the flour, salt, baking powder, baking soda, cinnamon, and cloves together in a large bowl and whisk them together.
Turn the mixer on low speed and add the flour mixture in a few batches until everything is combined. Overmixing will cause the oil to separate from the cookie batter. Add the raisins, if using and mix until incorporated.
Transfer the mixture to a clean work surface and cover it with a kitchen towel for 15-20 minutes. This will make the cookies easy to roll out.
Separate the dough into 30 pieces.
Lightly grease the work surface with some oil.
Roll out each portion of dough into a 6-inch long rope. Either join the two ends to form a ring or roll it into a spiral.
Place them on baking trays that have been lined with parchment paper and bake on the center rack for 10-15 minutes. Baking them longer makes them less soft and chewy and more crisp.
Allow the cookies to cool and then serve with coffee.
Store the cookies in an airtight container for up to a month.
I bake my cookies for ten minutes so that they stay nice and soft. The longer that you bake them, the crispier they will be and these cookies taste best soft and chewy. Ovens vary so keep an eye on them.
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