Capsaicin 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 ingredient that triggers capsaicin sensitivity. That's a bigger deal than it sounds, since so many spiced baked goods sneak in cayenne or chili powder to amplify the heat profile, leaving people who react to capsaicin with very few options in the cookie aisle. Here, ground ginger, Ceylon cinnamon, and turmeric do all the heavy lifting, creating a complex, aromatic warmth that feels bold without any of the burn. Cassava flour and arrowroot starch give the dough a tender, rollable texture that holds clean edges through cookie cutters — ideal if you want to make these for a holiday spread or a gift tin. The combination of blackstrap molasses and maple syrup adds a rich, slightly bitter sweetness that makes these taste far more indulgent than their ingredient list suggests. Chilling the dough before rolling is the key step that keeps everything from sticking and ensures the cookies bake up with those perfectly set edges. Let them cool completely on the rack and they'll firm into the kind of crisp, snappy cookie that's genuinely hard to stop eating.
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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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