Dairy 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 cinnamon that makes it impossible not to sneak one straight off the cooling rack. Every ingredient here is completely plant-based, so there's no butter, no milk, and no hidden dairy to worry about — just coconut oil and a clever combination of cassava flour and arrowroot starch that gives the dough a surprisingly satisfying, rollable texture. Blackstrap molasses and maple syrup bring a rich, complex sweetness that goes way beyond your average cookie, while Ceylon cinnamon and turmeric add a subtle warmth that makes these feel almost medicinal in the best possible way. The apple cider vinegar might seem like an odd addition, but it works beautifully with the baking soda to give the cookies a little lift and keep them from turning dense. Chilling the dough before rolling is the key step that makes everything come together cleanly — don't skip it. Pull them from the oven when the centers still look slightly underdone, because they firm up perfectly as they cool and land right in that ideal chewy-crisp sweet spot.
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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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