Barley Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of golden turmeric make these cookies the kind of treat that fills your kitchen with the most irresistible aroma. Cassava flour stands in as the base here, delivering a tender, rollable dough that cuts cleanly and holds its shape beautifully in the oven — no grain-based flours needed at any point in the recipe. Blackstrap molasses and maple syrup bring a rich, layered sweetness that pairs perfectly with the bold Ceylon cinnamon and ginger, giving every bite that classic spiced-cookie depth. Arrowroot starch helps bind everything together alongside a splash of apple cider vinegar, so the texture stays satisfyingly snappy once the cookies cool. The dough chills in the fridge before rolling, which makes it easy to work with and means you get clean, defined edges on every cut shape. These are the kind of cookies that disappear fast off a cooling rack, and they store well too — so baking a full batch is always the right call.
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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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