Arrowroot cookies
Arrowroot cookies are delicate, crisp biscuits made primarily with arrowroot starch, a gluten-free flour derived from the rhizomes of tropical Maranta plants. They are known for their light, sandy texture and subtle, clean flavor, often sweetened with sugar and enriched with butter or coconut oil. This type of cookie has historical roots in colonial-era baking and is popular in various Caribbean and Southeast Asian cuisines.
🍽️ Nutrition at a glance
These cookies are primarily a source of carbohydrates from starch and sugar, with a moderate amount of fat from butter or oil. They provide a quick energy boost and small amounts of minerals like potassium and iron, with a typical serving containing roughly 120-150 calories.
Nutrition breakdown
| Calories | 135 kcal |
| Protein | 1.5 g |
| Carbs | 18 g |
| Fat | 7 g |
| Fiber | 0.5 g |
| Sugar | 9 g |
| Sodium | 45 mg |
| Potassium | 40 mg |
| Iron | 0.8 mg |
| Magnesium | 10 mg |
| Phosphorus | 25 mg |
| Calcium | 15 mg |
| Manganese | 0.1 mg |
Per 3 cookies (30 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, arrowroot starch is a highly digestible, gluten-free carbohydrate that was historically used as a light, easily digested food for the ill. Culturally, these cookies represent a colonial-era adaptation of indigenous ingredients, showcasing the global journey of tropical starches.
