Alpha Gal Friendly Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the most incredible aroma — deep molasses, bright ginger, and earthy cinnamon all mingling together before the first bite is even taken. For anyone managing alpha-gal syndrome, baked goods can be a minefield of mammal-derived ingredients like butter, milk, and eggs, but this recipe sidesteps all of that entirely. Coconut oil stands in beautifully for butter, and a clever combination of arrowroot starch and apple cider vinegar gives the dough structure and lift without any animal products at all. Cassava flour is the real star here — it rolls out smoothly, cuts cleanly, and bakes into a satisfying, slightly chewy cookie that doesn't taste like a compromise. Blackstrap molasses and maple syrup bring a rich, complex sweetness that makes these taste deeply indulgent, while Ceylon cinnamon and turmeric add a gentle warmth that lingers. The dough chills beautifully and holds its shape through cookie cutters, so these are just as fun to make as they are to eat. Once cooled, they firm up into snappy, flavorful cookies that are genuinely hard to stop at one.
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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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