Nitrate & Nitrite 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 medicinal in the best possible way. Cassava flour gives them a surprisingly tender, snappy bite that holds up beautifully to cookie cutters, making them just as fun to shape as they are to eat. Blackstrap molasses and maple syrup bring a rich, complex sweetness that pairs perfectly with the bold spice blend, while coconut oil keeps the texture satisfying without any dairy. For anyone navigating processed meat additives or packaged food concerns, baking from scratch like this means every single ingredient is visible, traceable, and exactly what it says it is — no hidden preservatives, no mystery curing agents, just pantry staples you can trust. The apple cider vinegar works quietly in the background to activate the baking soda and give the cookies a subtle lift, so they bake up with clean edges and a satisfying snap once cooled. Chilling the dough before rolling is the one step you really don't want to skip — it makes all the difference for clean cuts and cookies that hold their shape in the oven.
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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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