Pistachio 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 earthy cinnamon all mingling together before the first bite is even taken. Built on cassava flour and arrowroot starch, the dough rolls out beautifully and cuts into clean shapes, making them just as fun to bake as they are to eat. Blackstrap molasses and maple syrup bring a rich, complex sweetness that pairs perfectly with the bold Ceylon cinnamon and a subtle hit of turmeric. Coconut oil keeps everything tender while a splash of apple cider vinegar helps the baking soda do its job, giving you cookies with set edges and a satisfying snap once cooled. There are no nuts anywhere in this recipe — not in the dough, not in the method — so you can bake and share with total confidence. The chilled dough is easy to work with and forgiving, which means even beginner bakers can pull off a beautiful batch. These are the kind of cookies that disappear fast, so consider doubling the recipe before someone asks you to.
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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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