Peanut Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the most incredible aroma — deep molasses, bright ginger, and earthy cinnamon all mingling together as they bake. Cassava flour and arrowroot starch form the base, giving the cookies a tender, slightly chewy texture that holds up beautifully to cookie cutters and clean edges. Coconut oil and blackstrap molasses bring richness and that signature dark, caramel-like depth, while Ceylon cinnamon and turmeric add a subtle complexity that makes these taste genuinely special. Because every ingredient here is naturally free from peanuts and peanut derivatives, there's no need to scrutinize labels or worry about cross-contact from shared processing facilities — you control exactly what goes into the dough. The trick to getting them just right is pulling them from the oven when the centers still look slightly underdone; they firm up perfectly as they cool on the rack. Whether you're cutting them into festive shapes or keeping it simple, these cookies deliver serious flavor with a clean, wholesome ingredient list that everyone at the table can enjoy.
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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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