Mustard 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 as they bake. Cassava flour and arrowroot starch form the base, giving the cookies a tender, slightly chewy texture that holds up beautifully when cut into shapes. The combination of blackstrap molasses and maple syrup adds a rich, complex sweetness that pairs perfectly with the heat of ground ginger and the subtle warmth of Ceylon cinnamon. A touch of turmeric rounds everything out and gives the dough a gorgeous golden hue. Because every ingredient here is naturally free from mustard in any form — no seeds, no powder, no hidden condiment — you can bake and share these with total confidence. The dough comes together quickly, chills in the fridge for easy rolling, and bakes up into crisp-edged, satisfying cookies that cool firm and stack beautifully. Whether you're baking for a crowd or just treating yourself, these are the kind of cookies that 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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