Breastfeeding Friendly Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of golden turmeric make these cookies feel like a hug in every bite — chewy at the center, set at the edges, and full of that cozy gingerbread energy. They're built entirely on cassava flour and arrowroot starch, making them grain-free without sacrificing the soft, rollable dough that cookie-cutter baking demands. Blackstrap molasses brings a rich, slightly bitter depth alongside real nutritional value, while Ceylon cinnamon keeps the spice profile bright rather than harsh. Coconut oil stands in for butter seamlessly, and apple cider vinegar works with the baking soda to give the cookies just enough lift. The dough comes together quickly, chills in the fridge, and rolls out beautifully between two sheets of parchment — no special equipment needed beyond a cookie cutter and a little patience. These are the kind of treats you can feel genuinely good about reaching for, whether you're snacking between feeds or sharing a plate with the rest of the family.
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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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