Red Meat Allergy Friendly Cassava & Ginger Spiced Cookies
These warmly spiced cookies are built entirely from plant-based pantry staples, making them a genuinely satisfying treat for anyone navigating a red meat allergy — no hidden animal-derived additives, no guesswork. Cassava flour gives the dough a surprisingly tender, almost buttery texture, while arrowroot starch helps everything hold together beautifully once baked. Blackstrap molasses and maple syrup bring deep, caramel-like sweetness, and the combination of Ceylon cinnamon, ginger, and turmeric makes the whole kitchen smell incredible. The apple cider vinegar is a quiet workhorse here — it reacts with the baking soda to give these cookies just enough lift without any eggs or dairy in sight. Chilling the dough before rolling is the key step that keeps the shapes clean and the texture spot-on, so don't skip it. They come out of the oven looking matte and set, and once they cool completely, they firm up into a satisfying snap-and-chew cookie that holds its own against any classic gingerbread. Whether you're baking for a crowd or just stocking your own cookie jar, these are the kind of treats you'll want to make on repeat.
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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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