Nutmeg Free Cassava & Ginger Spiced Cookies
Warm spice and deep molasses flavor come together in these chewy, satisfying cookies that feel like the coziest kind of baking project. The combination of ground ginger, Ceylon cinnamon, and turmeric creates a bold, aromatic profile that is genuinely complex — no single spice overwhelms, and every bite has that signature warmth you want from a spiced cookie. Cassava flour and arrowroot starch give the dough a surprisingly smooth, workable texture that rolls out beautifully between sheets of parchment, making it easy to cut into any shape you like. Blackstrap molasses and maple syrup bring a rich, bittersweet depth that pairs perfectly with the coconut oil base, keeping the cookies tender without any dairy. For anyone navigating spice sensitivities, it is worth noting that traditional gingerbread and spiced cookie recipes almost always call for nutmeg — this one skips it entirely without sacrificing any of that festive, warming character. A short chill in the refrigerator is the key step that keeps the dough firm and the edges clean, so don't rush past it. Cool them completely before stacking, and they hold their shape and texture beautifully.
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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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