Pork 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 a hint of earthy turmeric all coming together in one irresistible bite. Cassava flour gives them a tender, slightly chewy texture that holds up beautifully to rolling and cutting, making them just as fun to shape as they are to eat. Blackstrap molasses and maple syrup bring a rich, complex sweetness, while Ceylon cinnamon keeps the spice profile smooth and not overpowering. Every single ingredient here is plant-based and naturally free from any animal-derived or pork-derived additives — no gelatin, no lard, no hidden surprises — so you can bake with total confidence. The apple cider vinegar works quietly in the background, reacting with the baking soda to give the cookies just enough lift without any eggs in sight. Chilling the dough before rolling is the key step that keeps everything clean and workable, so don't skip it. These are the kind of cookies that disappear fast, so consider doubling 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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