Oats Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the most incredible aroma — deep, earthy ginger and Ceylon cinnamon layered with the rich, almost smoky sweetness of blackstrap molasses. The base is cassava flour, which gives the dough a surprisingly smooth, pliable texture that rolls out beautifully and cuts cleanly, making it a great choice for shaped cookies. Arrowroot starch helps bind everything together alongside coconut oil and a splash of apple cider vinegar, so there's no need for any grain-based thickeners or fillers. The turmeric adds a subtle golden warmth that plays beautifully with the other spices without stealing the show. Chilling the dough before rolling is the key step here — it firms everything up so you get clean edges and cookies that hold their shape in the oven. They come out of the oven looking matte and set, and once they cool completely on the rack, they develop a satisfying snap with a chewy, spiced center. Whether you're baking for a crowd or just craving something cozy and a little different, these deliver serious flavor with a short, straightforward ingredient list.
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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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