Yeast Free Cassava & Ginger Spiced Cookies
These warmly spiced cookies deliver everything you love about a classic ginger snap — deep molasses richness, fragrant cinnamon, and a satisfying snap — without a single trace of yeast or fermented leavening. Baking soda and apple cider vinegar do all the heavy lifting here, creating just enough lift to keep the texture tender without relying on anything that could be a problem for those avoiding yeast. Cassava flour and arrowroot starch make a surprisingly workable dough that rolls out cleanly and holds crisp cut shapes beautifully. The combination of blackstrap molasses, maple syrup, Ceylon cinnamon, and a touch of turmeric gives these cookies a complex, almost spiced-chai depth that feels genuinely special. Chilling the dough before rolling is the key step that keeps everything from sticking and ensures clean edges on every shape. They come out of the oven looking matte and set, and they firm up perfectly as they cool — so resist the urge to overbake. Whether you're baking for a crowd or just treating yourself, these are the kind of cookies that disappear 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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