Hazelnut 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. Built on cassava flour and arrowroot starch, the dough rolls out beautifully and cuts into clean shapes, making them just as fun to bake as they are to eat. Blackstrap molasses and maple syrup bring a rich, complex sweetness that pairs perfectly with Ceylon cinnamon and a touch of turmeric, giving each bite serious depth without being overpowering. The coconut oil keeps everything tender, while a splash of apple cider vinegar helps the baking soda do its job so the cookies lift and set with just the right texture. Store-bought spiced cookies are notorious for containing shared-facility warnings and unexpected nut-derived ingredients, so baking your own from this straightforward ingredient list is genuinely the safer and more satisfying route. The dough chills in the fridge for thirty minutes before rolling, which makes it easy to handle and ensures clean edges on every cut shape. Cool them completely before storing and they hold their snap beautifully — if they last that long.
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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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