Vegan Cassava & Ginger Spiced Cookies
These warmly spiced cookies deliver everything you love about a classic ginger snap — deep molasses flavor, fragrant cinnamon, and a satisfying snap — without a single animal-derived ingredient in sight. Cassava flour does the heavy lifting here, giving the dough a tender, workable texture that holds its shape beautifully through cookie cutters, which makes them just as fun to bake as they are to eat. Blackstrap molasses and maple syrup bring natural sweetness and that signature dark, caramel-like depth, while Ceylon cinnamon and a touch of turmeric add warmth and complexity that goes well beyond your average spice cookie. Apple cider vinegar works quietly in the background, reacting with the baking soda to help the cookies lift and set without any eggs needed. The chilled dough rolls out cleanly between parchment sheets, so you get crisp edges and even thickness every time — no sticky mess, no frustration. Pull them from the oven when the tops look matte and the edges are just set, because they firm up perfectly as they cool and that slightly soft center is exactly where you want to be.
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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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