Beef Free 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 a hint of cinnamon that makes it impossible not to sneak one straight off the cooling rack. Cassava flour gives the dough a surprisingly tender, rollable texture that holds its shape beautifully through cookie cutters, making these just as fun to make as they are to eat. Blackstrap molasses and maple syrup bring a rich, complex sweetness, while Ceylon cinnamon and turmeric add a gentle warmth that sets these apart from your average spiced cookie. Coconut oil keeps everything moist and cohesive without any animal-derived fats, so the ingredient list is clean and straightforward from start to finish. The trick to getting that perfect snap-and-chew texture is chilling the dough before rolling — don't skip it, because it makes all the difference when cutting clean shapes. They come out of the oven looking matte and set, and once they cool completely, the edges firm up into that satisfying bite you want from a spiced cookie. Whether you're baking for a crowd or just stocking the cookie jar, these are the kind of recipe you'll come back to again and again.
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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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