Gelatin Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the deep, heady aroma of ginger, cinnamon, and molasses — the sort of smell that makes everyone wander in asking what's baking. Cassava flour gives them a surprisingly tender, snappy bite that holds up beautifully to cookie cutters, making them just as fun to shape as they are to eat. Many packaged cookies and even some homemade recipes rely on hidden thickeners or stabilizers derived from animal sources, but every ingredient here is straightforwardly plant-based and easy to verify. Arrowroot starch steps in as the binder, working alongside the cassava flour to create a dough that rolls out smoothly and bakes into crisp-edged, satisfying cookies. Blackstrap molasses and maple syrup bring a rich, layered sweetness that plays beautifully against the heat of Ceylon cinnamon and turmeric, giving these cookies real depth of flavor rather than just sugar-forward sweetness. The trick is pulling them from the oven while the centers still look slightly soft — they firm up perfectly as they cool, so patience pays off here.
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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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