Rice Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of bright ginger — these cookies deliver everything you want from a classic spiced treat, built entirely on cassava flour and arrowroot starch instead of any grain-based alternative. That combination gives the dough a surprisingly pliable, rollable texture that holds crisp edges after baking, which is genuinely hard to achieve without conventional flour. Blackstrap molasses and maple syrup bring a rich, almost caramel-like sweetness, while Ceylon cinnamon and turmeric add warmth and a subtle earthiness that makes each bite feel a little more complex than your average cookie. A splash of apple cider vinegar works quietly in the background, helping the baking soda lift the dough just enough for a satisfying snap once cooled. The chilling step is worth every minute — it makes the dough easy to roll and cut cleanly, so your shapes actually look like shapes. These are the kind of cookies that disappear fast, and nobody will guess they're made without a single grain of rice or any other starchy filler you might be avoiding.
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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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