Walnut Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies are built on cassava flour and arrowroot starch, giving them a tender, slightly chewy bite that holds its shape beautifully after cutting. Blackstrap molasses and maple syrup bring deep, rich sweetness, while Ceylon cinnamon, ground ginger, and a touch of turmeric layer in that cozy, spiced warmth you want from a cookie like this. Coconut oil keeps everything moist and dairy-free, and a splash of apple cider vinegar works with the baking soda to give the dough just the right lift. The whole recipe is completely free of tree nuts — no walnuts, no nut-based flours, no cross-contamination concerns from sneaky add-ins — so you can bake and share with confidence. Chilling the dough before rolling is the key step that makes these easy to cut cleanly and transfer without frustration. They come out of the oven looking almost too pretty to eat, with crisp edges and a matte, set top that firms up perfectly as they cool. Whether you're baking for a crowd or just stocking the cookie jar, these are the kind of batch that disappears fast.
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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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