Honey Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies deliver everything you love about a classic ginger snap — deep, aromatic heat, a satisfying snap once cooled, and that rich, almost caramel-dark sweetness — without a drop of honey in sight. Blackstrap molasses and maple syrup do all the heavy lifting here, bringing a bold, complex sweetness that's arguably more interesting than honey ever could be. Ceylon cinnamon and turmeric layer in alongside the ginger for a spice profile that feels both nostalgic and a little unexpected. Cassava flour keeps the whole thing grain-free and gives the dough a surprisingly workable texture that rolls out beautifully between sheets of parchment. The apple cider vinegar might raise an eyebrow, but it reacts with the baking soda to give these cookies just the right lift and a subtle tang that balances all that molasses depth. Chilling the dough before rolling is the one step you don't want to skip — it makes cutting clean shapes genuinely easy and keeps the cookies holding their edges in the oven. Cool them completely before you dig in and you'll be rewarded with that perfect, firm bite.
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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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