These warmly spiced cookies are built around cassava flour and arrowroot starch, making them a genuinely satisfying bake for anyone navigating grain sensitivities — no wheat, no rye, no compromise on flavor. The combination of blackstrap molasses, maple syrup, and a bold trio of ginger, Ceylon cinnamon, and turmeric gives every bite that deep, almost caramel-like spice you'd expect from a classic holiday cookie. Coconut oil keeps the texture tender while apple cider vinegar works with the baking soda to give the dough just enough lift. The technique is straightforward: mix, chill, roll, cut, and bake — the chilling step is key to getting clean edges and a dough that handles beautifully without cracking. They come out of the oven looking matte and set, and once they cool completely, the texture firms up into something perfectly snappy. Whether you're baking for a crowd or just stocking the cookie jar, these hold their shape and their flavor without any of the usual store-bought guesswork.
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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.
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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