Paraben Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of golden turmeric make these cookies the kind of treat that fills your kitchen with the most irresistible aroma. Built entirely on cassava flour and arrowroot starch, they're completely grain-free without sacrificing that satisfying snap-and-chew texture you want from a spiced cookie. Coconut oil stands in for butter, while blackstrap molasses and maple syrup bring rich, complex sweetness that no single ingredient could pull off alone. A splash of apple cider vinegar activates the baking soda and keeps the dough tender, so every bite stays soft in the center with perfectly set edges. The chilled dough rolls out beautifully between parchment sheets, making it easy to cut into any shape you like — no sticky mess, no frustration. Because every ingredient here is straightforward and plant-based, you're not left second-guessing labels or hunting for specialty substitutes. These are the kind of cookies you'll want to keep on rotation all season long.
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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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