BHA & BHT Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are built around cassava flour and a bold lineup of ginger, Ceylon cinnamon, and turmeric, giving them a deep, aromatic flavor that feels festive any time of year. Blackstrap molasses and maple syrup bring a rich, slightly bitter sweetness that pairs beautifully with the heat of the ginger, while coconut oil keeps the texture tender and satisfying. Every single ingredient here is whole and recognizable — no synthetic preservatives, no mystery additives, just pantry staples you can actually read and trust. That matters a lot when you're navigating packaged cookies at the store, where BHA and BHT often sneak into shelf-stable products without much fanfare. The dough comes together easily, chills into a firm, rollable disk, and bakes up with crisp edges and a slightly chewy center that firms perfectly as it cools. Whether you're cutting them into shapes for a holiday tray or just snacking straight from the rack, these cookies deliver serious flavor without any of the ingredient compromises that make store-bought options frustrating.
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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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