Carrageenan 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, fiery ginger, and a hint of earthy turmeric all swirling together as they bake. Built on cassava flour and arrowroot starch, they have a satisfying snap at the edges and a tender, chewy center that holds up beautifully without any grain-based flours. The combination of blackstrap molasses and maple syrup gives them a rich, complex sweetness that feels indulgent but comes entirely from whole, recognizable ingredients. For anyone navigating a carrageenan-free lifestyle, the challenge is often hidden additives lurking in packaged baked goods — here, every single ingredient is straightforward and easy to verify. Ceylon cinnamon adds a delicate floral warmth that sets these apart from your average spiced cookie, and the apple cider vinegar quietly does the work of keeping the texture just right. A quick chill in the fridge before rolling makes the dough easy to handle, and the cut-out shapes hold their edges cleanly through baking. These are genuinely crowd-pleasing cookies that just happen to be free of anything you'd rather avoid.
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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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