Emulsifier Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies deliver serious depth of flavor — think bold ginger heat, earthy Ceylon cinnamon, and a subtle golden note from turmeric, all anchored by the rich, almost smoky sweetness of blackstrap molasses. The base is cassava flour, which gives the dough a surprisingly smooth, pliable texture that rolls out beautifully without any fuss. What makes this recipe stand out for anyone avoiding emulsifiers is that every ingredient is completely clean — coconut oil, maple syrup, arrowroot starch, and apple cider vinegar do all the structural work without a lecithin or additive in sight. No store-bought cookie dough, no mystery stabilizers, just a short list of whole-food pantry staples. The apple cider vinegar reacts with the baking soda to give the cookies a gentle lift, while the arrowroot starch helps them hold their shape through the cutter and the oven. They come out of the oven looking matte and set at the edges, and once they cool completely on the rack, they firm up into a satisfying snap. Whether you're cutting them into holiday shapes or simple rounds, these are the kind of cookies you'll want to make on repeat.
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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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