
These warmly spiced cookies are the kind of treat that fills your kitchen with the most incredible aroma — think deep molasses, bright ginger, and a hint of earthy turmeric all swirling 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 keeps the texture rich without any dairy in sight. The combination of blackstrap molasses and maple syrup adds a complex, bittersweet sweetness that feels far more sophisticated than your average cookie. Ceylon cinnamon — milder and more floral than the standard variety — rounds out the spice blend without overwhelming the other flavors. The dough comes together quickly, chills in about 30 minutes, and rolls out like a dream between two sheets of parchment. Whether you're baking for a crowd or just treating yourself, these cookies deliver serious flavor with a surprisingly simple process.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings












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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
