Eggless Cassava & Ginger Spiced Cookies
These warmly spiced cookies deliver serious depth of flavor thanks to blackstrap molasses, Ceylon cinnamon, ground ginger, and a touch of turmeric — a combination that smells absolutely incredible as they bake. Cassava flour and arrowroot starch do all the heavy lifting here, creating a tender, rollable dough that holds its shape beautifully without a single egg in sight. Apple cider vinegar works alongside the baking soda to give the cookies just enough lift, while coconut oil and maple syrup keep everything moist and cohesive. The dough chills in the fridge before rolling, which makes it easy to cut into clean shapes — perfect for holidays, gifting, or just a cozy afternoon in the kitchen. They come out of the oven looking matte and set at the edges, and they firm up perfectly as they cool, so patience pays off here. Store-bought spiced cookies often rely on eggs or mystery additives, but this recipe keeps things straightforward and completely transparent from start to finish.
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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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