Artificial Flavors Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of brightness from apple cider vinegar make these cookies genuinely hard to stop eating. The combination of cassava flour and arrowroot starch creates a tender, rollable dough that cuts cleanly and holds its shape beautifully in the oven — no crumbling, no fuss. Every ingredient here is straightforwardly real: blackstrap molasses for that rich, slightly bitter depth, maple syrup for sweetness, vanilla powder instead of extract, and Ceylon cinnamon alongside ginger and turmeric for a spice profile that feels both classic and a little unexpected. Store-bought spiced cookies are notorious for hiding synthetic flavoring agents in the fine print, so baking from scratch with this ingredient list means you know exactly what went into every single bite. The dough chills in the fridge before rolling, which makes it easy to handle and gives the flavors a chance to meld. Pull them from the oven when the edges are just set — they firm up perfectly as they cool, landing somewhere between snappy and chewy in the best possible way.
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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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