Low Iodine Cassava & Ginger Spiced Cookies
Warm spices, deep molasses richness, and a satisfying snap — these cookies deliver everything you want from a classic spiced treat without relying on any of the usual problem ingredients. Cassava flour and arrowroot starch team up to create a dough that rolls beautifully and bakes into tender, sturdy cookies with clean edges, no eggs or dairy required. The combination of ground ginger, Ceylon cinnamon, and turmeric gives each bite a layered, aromatic heat that feels genuinely special rather than like a compromise. Blackstrap molasses and maple syrup provide all the sweetness and depth you need, while coconut oil keeps the texture perfectly short without any butter in sight. For anyone navigating iodine restrictions, this kind of baked good can feel like a minefield — dairy, eggs, and certain additives are common culprits — so having a recipe built entirely around whole, plant-based pantry staples is a real relief. A short chill in the fridge firms the dough just enough to make rolling and cutting a breeze, and the cookies come out of the oven looking bakery-worthy every time. Let them cool completely and they firm up into the kind of snappy, spiced cookie that disappears fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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