Almond Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are built around cassava flour and arrowroot starch, giving them a tender, snappy bite that holds up beautifully to cookie cutters and rolling. Blackstrap molasses and maple syrup bring deep, almost caramel-like sweetness, while Ceylon cinnamon, ginger, and a touch of turmeric layer in that cozy, spiced warmth you want from a cookie like this. Coconut oil keeps everything rich and cohesive without any dairy, and a splash of apple cider vinegar works with the baking soda to give the dough just the right lift. For anyone navigating tree nut allergies, these are a genuinely satisfying find — no almond flour, no almond extract, no hidden nut-based swaps anywhere in the ingredient list. The dough comes together quickly, chills for thirty minutes, and rolls out cleanly between two sheets of parchment, making the whole process low-stress and beginner-friendly. Pull them from the oven when the edges are just set and the tops look matte — they firm up perfectly as they cool, so resist the urge to go longer. Whether you're baking for a crowd or just stocking the cookie jar, these are the kind of batch that disappears fast.
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Learn more →Ingredients
24 servings
For the cookies
- 2 cups cassava flour
- 2 tbsp arrowroot starch
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground ceylon cinnamon
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup coconut oil, melted and cooled
- ⅓ cup blackstrap molasses
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp vanilla powder
Instructions
- 1
In a large mixing bowl, whisk together the cassava flour, arrowroot starch, baking soda, ground ginger, ground Ceylon cinnamon, turmeric, and sea salt until evenly combined.
- 2
In a medium mixing bowl, whisk together the melted coconut oil, molasses, maple syrup, apple cider vinegar, and vanilla powder until smooth and fully incorporated.
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