Chicken Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are built around cassava flour and a bold lineup of ginger, Ceylon cinnamon, and turmeric, giving them a deep, aromatic flavor that feels festive any time of year. Blackstrap molasses and maple syrup bring a rich, slightly bittersweet sweetness, while coconut oil keeps the texture tender and satisfying. Apple cider vinegar works quietly in the background, helping the baking soda lift the dough into cookies with just the right amount of snap at the edges and a soft, chewy center. The dough comes together easily — mix, chill, roll, and cut — so even if you're new to cassava-based baking, the process is forgiving and straightforward. Because every ingredient here is entirely plant-based and poultry-free by nature, there's no need to scrutinize labels for hidden animal-derived additives or worry about cross-contact from shared processing lines. These are the kind of cookies you'll want to make in big batches, cut into fun shapes, and share with anyone who loves a bold, spiced bite.
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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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