Gut Friendly Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that makes the whole kitchen smell like a holiday, with deep notes of ginger, Ceylon cinnamon, and a hint of earthy turmeric running through every bite. The base is cassava flour, which behaves remarkably like wheat flour without any of the grain-related concerns, making it a genuinely satisfying swap rather than a compromise. Blackstrap molasses and maple syrup bring a rich, complex sweetness, while arrowroot starch helps the dough hold together with a tender, snappy finish once cooled. Apple cider vinegar does quiet but important work here, reacting with the baking soda to give the cookies a little lift and keeping the texture from turning dense or gummy. The dough rolls out beautifully between parchment sheets, so you can cut whatever shapes you like without it sticking or cracking. Every ingredient on the list is straightforward and intentional — no mystery additives, no dairy, no gluten — just clean, recognizable pantry staples that happen to be genuinely kind to your digestive system. These are the cookies you bring to a gathering and watch disappear before you get a chance to explain what's in them.
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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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