Macadamia 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, bright ginger, and a whisper of turmeric that makes the whole batch feel a little exotic. Cassava flour gives them a surprisingly tender, snappy texture that holds up beautifully to cookie cutters, making them just as fun to shape as they are to eat. The dough comes together with coconut oil and a trio of natural sweeteners — blackstrap molasses, maple syrup, and a touch of apple cider vinegar — so every bite has real depth and complexity without relying on any tree nuts whatsoever. Ceylon cinnamon adds a gentler, more floral heat than the standard variety, and paired with the ginger and turmeric, the spice blend feels genuinely layered rather than one-note. The chilled dough rolls out cleanly between sheets of parchment, which means no frustrating sticking and no need for extra flour on the counter. These are naturally free from dairy and eggs as well, so they travel well to gatherings where multiple dietary needs are in play. Cool them completely before stacking — they firm up into perfectly crisp-edged cookies that are absolutely worth the wait.
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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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