Chestnut Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the deep, cozy aroma of ginger, Ceylon cinnamon, and molasses — the sort of smell that makes everyone wander in asking what's baking. Built on cassava flour and arrowroot starch, the dough comes together into a surprisingly pliable, rollable base that cuts cleanly into shapes and bakes up with beautifully set edges and a satisfying snap once cooled. Blackstrap molasses and maple syrup bring a rich, slightly bitter sweetness that pairs perfectly with the warming spice blend, while a touch of turmeric adds an earthy depth you won't quite be able to place but absolutely won't want to leave out. For anyone navigating tree nut restrictions, packaged spiced cookies and holiday biscuits can be a minefield of shared-facility warnings — baking a batch from scratch with these straightforward pantry ingredients sidesteps all of that entirely. The chilled dough is easy to work with, and the recipe is forgiving enough that re-rolling scraps doesn't toughen the final texture. Let them cool completely before you reach for one — they firm up beautifully off the pan and are worth the wait.
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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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