Celery Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of brightness from apple cider vinegar make these cookies the kind of treat that fills your kitchen with the most irresistible aroma. Cassava flour gives them a surprisingly tender, rollable dough that holds its shape beautifully through cookie cutters — no crumbling, no fuss. Arrowroot starch helps bind everything together alongside the coconut oil and blackstrap molasses, so the texture is satisfyingly snappy at the edges and just slightly chewy in the center. Ceylon cinnamon and turmeric layer in a warmth that goes beyond your average spiced cookie, while the maple syrup rounds out the molasses with a gentle sweetness. Because every ingredient here is naturally free of celery and celery derivatives, there's no need to scrutinize labels or worry about hidden plant extracts sneaking into your baking. The chilled dough rolls out like a dream, and the 10–12 minute bake time means you're not far from a cooling rack full of gorgeous, fragrant cookies. These are the kind you'll want to make on repeat all season long.
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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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