Pescatarian 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 a hint of earthy turmeric all coming together in one cozy bake. Cassava flour gives them a tender, slightly chewy bite that holds up beautifully to rolling and cutting, making them just as fun to shape as they are to eat. The combination of blackstrap molasses and maple syrup creates a rich, layered sweetness that feels indulgent without being over the top. Ceylon cinnamon is the real unsung hero here — milder and more floral than the standard supermarket variety, it keeps the spice blend balanced and nuanced rather than sharp. Everything in the dough is plant-based, so there's no need to swap or substitute a single thing — it works exactly as written. A quick chill in the fridge before rolling keeps the dough cooperative and the edges clean, and the oven does the rest in just about ten minutes. These are the kind of cookies that disappear fast, so you may want to double the batch.
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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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