Sesame 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 earthy cinnamon all mingling together as they bake. Cassava flour gives them a tender, slightly chewy bite that holds up beautifully to rolling and cutting, making them just as fun to shape as they are to eat. Arrowroot starch helps bind everything together, while coconut oil and blackstrap molasses bring richness and that signature dark, caramel-like depth. The touch of turmeric and Ceylon cinnamon adds a subtle warmth that makes these feel a little more complex than your average spiced cookie. Because every ingredient here is naturally free from sesame in any form — no tahini, no sesame oil, no hidden seed additions — you can bake and share these with total confidence. The dough comes together quickly, chills in about 30 minutes, and rolls out cleanly between parchment sheets, so the process is genuinely low-stress. Whether you're cutting them into classic shapes or keeping it simple, these cookies deliver serious flavor with a clean, wholesome ingredient list.
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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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