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  • Writer's pictureKassie

Cinnamon Spice Cassava Cookies (AIP/Paleo)

Inspired by the minimum use of refined sugar (and low sugar in general!) that I have run into in Europe recently, I thought I would share my favorite naturally sweetened cookie recipe with you! These cassava cookies are so chewy and sweet, one batch does not last long in our house. They taste like sugar cookies with a subtle chai tea flavor. I like to sprinkle some cinnamon on top or drizzle with melted coconut butter. To sweeten them, I used Lakanto Monk Fruit Sweetener because it does not raise blood sugar levels, but if this is not at your local grocery store, it can easily be replaced with coconut sugar, honey, maple syrup, etc. These are Gluten Free, Dairy Free, Paleo, and AIP (depending on the natural sweetener you choose). I hope you enjoy!

Cinnamon Spice Cassava Cookies

Makes12-18 Cookies


1 1/2 C Cassava Flour

1/2 tsp. Baking Soda

1/4 tsp. Salt

2 1/2 tsp. Cinnamon

1/2 - 1tsp. Ginger (more if you like a spicy kick)

3/4 tsp. Cardamom

1/4 tsp. Cloves

1 Tbsp. Gelatin

2/3 C Softened Coconut Oil (Not Melted)

1 Tbsp. Vanilla Extract

3 Tbsp. Water

1/4 C Maple Syrup or Honey


1. Preheat oven to 350F and line 2 baking sheets with parchment paper

2. Mix all dry ingredients

3. Add in wet ingredients

4. Use hands to press dough into a large ball

5. Place spoonfuls of dough on parchment paper and flatten to about 1/2 inch

6. Bake for 12-15 minutes (they will harden as they cool off) and enjoy!

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