Citrus Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of golden turmeric make these cookies the kind of treat that fills your kitchen with the most irresistible aroma. Cassava flour gives them a tender, slightly chewy bite that holds up beautifully to rolling and cutting, so they're just as fun to make as they are to eat. Blackstrap molasses and maple syrup bring a rich, layered sweetness that pairs perfectly with the heat of ground ginger and the warmth of Ceylon cinnamon — no citrus needed anywhere in the mix. For anyone navigating a citrus-free lifestyle, spiced cookies can be a minefield since orange zest and citrus extracts sneak into so many holiday and ginger-style recipes; this one sidesteps all of that entirely. Apple cider vinegar does the quiet work of activating the baking soda and balancing the sweetness without introducing any citrus flavor or ingredients. The dough comes together easily, chills in the fridge until firm, and rolls out cleanly between sheets of parchment — making it a genuinely stress-free baking project. Cool them completely before storing and they'll keep their satisfying snap and spiced depth for days.
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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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