Monday 15 April 2013

GARRI COOKIES | Cassava Biscuits | Gluten-Free

Updated photograph: May 2020

This recipe has lingered in my mind for a long time now. Today was the day to finally transform the abstract image of a garri-based cookie into a concrete final product. In all honesty, it turned out a lot better than I thought it would. It's based loosely on the other popular way to eat garri in Nigeria (soaked in water with sugar and groundnut/peanuts) so bear that in mind before you go wondering why anyone would dream of using garri in a sweet instead of savoury recipe. Three reasons to try these out?

1) Crunchy on the outside, soft and chewy on the inside
2) Healthy but yummy
3) They're different and you've probably never tried a garri cookie a little :)

Updated photo: May 2020

(makes 6)
- 1/2 cup garri
- 1/4 cup oats
- 2 tbsp brown sugar
- 1-2 tbsp dried raisins
- 1-2 tbsp chopped groundnut (peanuts)
- 1/2 cup hot almond milk
- 1 tbsp sunflower oil
- extra hot water

Combine all the dry ingredients and oil in a large mixing bowl. Add the almond milk slowly, mixing as you go along until you have a sticky dough. If the mixture seems too dry, go ahead and add a bit of extra hot water, one tablespoon at a time. 

Line a baking sheet with some grease-proof paper. Use a tablespoon to scoop a mound of cookie dough into your palm and carefully flatten/mould the dough into a round cookie shape. 

Bake in a pre-heated oven, 180 degrees Celsius, for 20 minutes until golden brown on one side, then flip the cookies over and bake for a further 10 minutes. Leave to cool and harden on a wire rack for 20-30 minutes after baking. Enjoy!


  1. Hallo, i found ur blog, and i have a lot of Garri at home, my houseband is Nigerian, but me never eated before, so i will try to do this ur recipt, and if i like it, i know what we can do with this much Garri :)

    1. Hey, nice to meet you :-) Hehe, well hopefully you'll like the recipe - it's a great way to use up any garri you have lying around in the house. You can also check out my eba and okra stew dish which uses garri as well :-)
      ( )

  2. This is an exciting blog. It is exceptional for its writing prowess and of course, these are recipes you will not find anywhere else. Thumbs up all the way, Vegan niece.

  3. Hello!

    My sister bought me one of your garri cookies today at your stall in Southbank,London - DELICIOUS!! I'll be trying this recipe for sure! What a wonderful talent you have ... :-)

  4. Thanks for this. Must it be almond milk, and sunflower oil?

  5. Wow did not know you could make garri with more things.

  6. Great recipe! To be honest,I wasn't convinced and just made half the amount. But super yummy and creative, will done! I used a very ripe banana instead of refined sugar.

  7. Hey! I'm not Nigerian. Do you know under which name you can buy garri in Europe?

    1. Hey, garri doesn’t go by any other name. You’ll need to pop into an African/Caribbean food shop to find it. Or buy online! :)

  8. Hiya, these sound yummy. Im enjoying exploring your recipes! Might I use yam flour instead of Garri though?

    1. Thank you! That's a great question. I haven't experimented using yam flour for these but I'd certainly encourage you to try. You will need to keep an eye on the liquid quantity in order to get the right cookie texture. Please keep me updated and if I do try a version with yam flour, I'll be sure to share the recipe on here :)

  9. I'm so happy that my google search for "Vegan Gari Biscuits" brought me to your blog! I had a huge bag of gari from when I made a Ghanaian dish called Red Red, and I have been looking for other uses for the gari. I followed this recipe, but I used peanut butter instead of chopped peanuts. They are delicious!! While the cookies were in the oven, I looked through most of your recipes and bookmarked a few that I can't wait to try (including the other variations of gari cookies). Thank you!!