Shellfish Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are built around cassava flour and a bold lineup of ginger, Ceylon cinnamon, and turmeric, giving them a deep, aromatic flavor that feels festive any time of year. Blackstrap molasses and maple syrup bring a rich, slightly bitter sweetness that pairs beautifully with the heat of the ginger, while coconut oil keeps the texture tender and satisfying. The dough comes together without any dairy, eggs, or animal products — just pantry staples that happen to produce something genuinely delicious. Chilling the dough before rolling is the key step here: it firms everything up so you get clean edges and shapes that actually hold through the bake. A short 10–12 minutes in the oven is all it takes, and pulling them while the centers still look soft is the move — they set up perfectly as they cool on the rack. For anyone navigating seafood allergies, these are a completely worry-free treat with zero cross-contact risk from the ingredient list. Stack them up, share them, or keep them all to yourself — they store beautifully and taste even better the next day.
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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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