Mushroom 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 earthy cinnamon all mingling together before the first bite is even taken. Cassava flour gives them a tender, slightly chewy texture that holds up beautifully to rolling and cutting, making them just as fun to shape as they are to eat. Blackstrap molasses and maple syrup bring a rich, complex sweetness, while Ceylon cinnamon and turmeric add a gentle warmth that feels a little more sophisticated than your average spiced cookie. The whole recipe is built entirely from pantry staples — no animal products, no grains, and absolutely nothing that could raise concerns about hidden fungal-derived ingredients or cross-contact from fermented additives. Apple cider vinegar works quietly in the background to help the dough come together and give the cookies a subtle lift alongside the baking soda. Chilling the dough before rolling is the one step you don't want to skip — it makes all the difference for clean edges and cookies that keep their shape in the oven. These are sturdy enough to stack, gift, or dunk into a warm drink, and they disappear 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
- 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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