Vegetarian 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 a hint of earthy turmeric all mingling together as they bake. The base is cassava flour, which gives the cookies a surprisingly tender, snappy texture that holds up beautifully when cut into shapes. Blackstrap molasses and maple syrup do all the sweetening here, lending a rich, almost caramel-like depth that pairs perfectly with the Ceylon cinnamon and ginger. Apple cider vinegar works quietly in the background, reacting with the baking soda to give the dough just enough lift without any eggs in sight — making these completely plant-based without any compromise on texture or flavor. The trick to getting clean edges and a smooth rollout is the 30-minute chill in the fridge, so don't skip it — the dough goes from soft and pliable to perfectly firm and easy to work with. Pull them from the oven when the edges are just set and the tops look matte; they'll firm up as they cool and develop that satisfying snap that makes a spiced cookie so irresistible. These are the kind of cookies you'll want to make on repeat all season long.
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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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