Low Sodium Cassava & Pumpkin Spice Cookies

Total time39 min

Prep time15 min

Cook time14 min

Low Sodium Cassava & Pumpkin Spice Cookies

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Ingredients

16 servings

For the cookies

1 ½ cups cassava flour
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
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½ tsp baking soda
1 tsp ground ceylon cinnamon
1 tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup pumpkin purée
¼ cup coconut oil, melted and slightly cooled
¼ cup maple syrup
1 tsp apple cider vinegar
½ tsp vanilla powder

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the cassava flour, baking soda, Ceylon cinnamon, ginger, turmeric, and sea salt until evenly combined.

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