Legume Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the most incredible aroma — deep ginger heat, earthy cinnamon, and a hint of golden turmeric that makes the whole batch feel almost festive. Cassava flour stands in as the base here, giving the cookies a tender, slightly chewy texture that holds up beautifully to rolling and cutting, no bean-based flours or legume-derived starches anywhere in sight. Arrowroot starch helps bind everything together alongside the rich combination of blackstrap molasses and maple syrup, which deliver that classic spiced-cookie depth without any compromise. Coconut oil keeps the dough pliable and the finished cookie satisfyingly crisp at the edges, while a splash of apple cider vinegar works with the baking soda to give just the right amount of lift. The chilling step is worth every minute — it makes the dough a dream to roll out and cut into clean shapes. These are the cookies you bring to a gathering and watch disappear, with nobody suspecting they were made with anything other than a really good recipe.
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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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