Wheat Free 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 once cooled — without a single grain of wheat in sight. Cassava flour does the heavy lifting here, mimicking the structure of traditional wheat-based doughs so well that the texture is genuinely hard to distinguish from the real thing. Arrowroot starch helps bind everything together, while apple cider vinegar reacts with the baking soda to give the cookies just enough lift. The combination of blackstrap molasses and maple syrup creates a rich, bittersweet base that makes these taste deeply indulgent rather than like a compromise. A touch of turmeric alongside the ginger and Ceylon cinnamon adds a subtle earthiness that elevates the whole spice profile in a way that feels intentional and sophisticated. Chilling the dough before rolling is the key step that keeps everything workable and ensures clean edges when you cut your shapes. These are the kind of cookies that disappear fast, and nobody needs to know they were made without conventional flour.
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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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