Cassava Flour Cookies

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Soft, slightly crisp cookies made with cassava flour and simple pantry staples. Lightly spiced with nutmeg and vanilla, these island-style cookies are perfect for an easy home bake and can be customized with tropical add-ins like dried pineapple, mango, or coconut.

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Prep Time 12

Cook Time 10

Chill time 30

Total Time 52

Servings: 9 people

Course: Snack

Cuisine: Caribbean, Caribbean Influenced

Ingredients Method Notes

Ingredients

Base

2 cups cassava flour
½ teaspoon baking powder

Fats + Sweetener

6 ounces margarine or unsalted butter
1¼ cups sugar
¼ cup water

Binder + Flavour

1 large egg
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg

Optional Add-Ins

¼ cup dried pineapple or mango bits
2 tablespoons mixed peel or pomelo peel
2 tablespoons toasted coconut flakes
2 tablespoons currants or raisins

Method

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the base: In a large bowl, beat together sugar, water, and margarine until light and smooth.
Add egg + flavour: Mix in the egg, vanilla, and nutmeg until just combined.
Mix dry ingredients: In another bowl, whisk cassava flour and baking powder together.
Combine + chill: Add the dry ingredients to the wet mixture. Stir until a soft dough forms, then chill for 30 minutes to help the dough bind and prevent spreading.
Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for about 15-20 minutes, or until the edges just start to turn golden.
Cool: Let cookies cool on the tray for a few minutes—they’ll firm up as they cool—then transfer to a rack.

Notes

Cassava flour cookies firm up as they cool, so remove them when the edges are just lightly golden. A little underbaking gives you that perfect soft-crisp combo.

Recipe Printed From ThisBagoGirl.com

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