Pregnancy Friendly Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that feels genuinely nourishing rather than just indulgent — exactly what you want when cravings hit and you're being thoughtful about what goes into your body. Cassava flour and arrowroot starch keep the base grain-free and easy to digest, while coconut oil and blackstrap molasses bring richness along with a solid hit of iron and minerals that are especially valuable during pregnancy. Ceylon cinnamon is used here specifically — a gentler variety than the more common cassia — and the turmeric adds a subtle earthiness alongside the bold ginger warmth. The dough comes together without eggs or dairy, so there's no navigating raw-egg concerns or pasteurization worries; just wholesome, plant-based ingredients from start to finish. Rolling the chilled dough between parchment sheets makes shaping surprisingly stress-free, and the cookies firm up beautifully as they cool into snappy, satisfying bites. Whether you're baking for yourself or stocking up for a household that wants something a little more intentional than a standard cookie, this recipe delivers real flavor without any of the usual compromises.
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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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