Black Pepper Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies deliver everything you love about a classic ginger snap — deep molasses flavor, fragrant cinnamon, and a satisfying snap once cooled — without a single grain of conventional flour or a trace of black pepper. That last point matters more than you might think, since many spiced cookie recipes lean on pepper to amplify heat, but here ground ginger and Ceylon cinnamon do all the heavy lifting beautifully on their own. Cassava flour and arrowroot starch create a dough that rolls out cleanly and holds crisp cut shapes, making these just as fun to decorate as they are to eat. Blackstrap molasses and maple syrup bring a rich, almost caramel-like sweetness that pairs perfectly with the brightness of apple cider vinegar and a whisper of turmeric. The chilled dough is easy to work with, and the 10–12 minute bake time means you get perfectly set edges with a center that firms up as it cools — no guesswork required. Whether you're baking for someone with a spice sensitivity or simply want a cookie that tastes deeply intentional, this one earns a permanent spot in your rotation.
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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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