Pecan 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, fiery ginger, and a hint of cinnamon and turmeric that makes the whole batch feel almost festive. Built on cassava flour and arrowroot starch, they're completely free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from shared processing lines. The dough comes together beautifully with coconut oil and blackstrap molasses as the backbone, giving each cookie a rich, chewy bite with slightly crisp edges once cooled. Ceylon cinnamon brings a gentler, more floral heat than the standard variety, and the turmeric adds a subtle earthiness that makes the spice blend feel layered rather than one-note. A short chill in the fridge is all it takes to get the dough rollable and ready for cookie cutters, making these just as fun to shape as they are to eat. They firm up perfectly as they cool, so patience pays off — pull them from the oven while the centers still look soft and let the rack do the rest.
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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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