Soy Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the most incredible aroma — deep ginger heat, earthy cinnamon, and a hint of golden turmeric that makes the whole batch feel almost festive. Cassava flour and arrowroot starch do the heavy lifting here, creating a dough that rolls out beautifully and bakes into crisp-edged, satisfyingly snappy cookies without a drop of soy in sight. Blackstrap molasses and maple syrup bring a rich, complex sweetness that pairs perfectly with the bold spice blend, while coconut oil keeps everything tender and cohesive. A splash of apple cider vinegar works quietly in the background to help the baking soda do its job, giving the cookies just the right lift. The dough chills in the fridge before rolling, which makes it easy to handle and cut into clean shapes — no frustrating sticking or crumbling. These are completely free from soy-based ingredients, so you can skip the label-reading stress that comes with so many packaged cookies and spiced baked goods. Cool them fully before storing and they hold their texture beautifully, making them just as good the next day as they are fresh from the oven.
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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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