Oral Allergy Syndrome Friendly Cassava & Ginger Spiced Cookies
Warm spices, deep molasses richness, and a satisfying snap — these cookies deliver everything you want from a classic spiced treat without a single ingredient that tends to trigger oral allergy reactions. The base is cassava flour, which behaves beautifully as a wheat-free alternative and produces a dough that rolls out cleanly and cuts into crisp shapes. Coconut oil and a blend of blackstrap molasses and maple syrup keep things moist and deeply flavored, while Ceylon cinnamon, ginger, and turmeric layer in that cozy, warming complexity. Apple cider vinegar works quietly in the background to help the baking soda lift the dough just enough for a tender bite with a slight crunch at the edges. Because every ingredient here is a dried spice, a starch, or a liquid pantry staple, there's no fresh fruit, raw vegetable, or tree pollen-adjacent ingredient to worry about. The chilling step is worth every minute — it makes the dough easy to handle and gives the cookies their clean, defined edges after baking. These are the kind of cookies you can share with a crowd or keep all to yourself, and either way, no one will guess they were built around a specific dietary need.
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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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