AIP Friendly Cassava & Pumpkin Spice Cookies
Warm spices, real pumpkin, and a soft, chewy bite — these cookies deliver everything you want from a fall-inspired treat without any of the ingredients that make conventional baking off-limits on an elimination-style protocol. Cassava flour stands in beautifully for grain-based flours, giving the dough a surprisingly familiar texture that holds together and bakes up tender rather than crumbly or gritty. Coconut oil and maple syrup keep things rich and lightly sweet, while Ceylon cinnamon, ginger, and turmeric layer in that cozy, warming depth you'd expect from a spiced cookie. There are no eggs, no nuts, no nightshades, and no dairy — just clean, whole-food ingredients that come together in one bowl with minimal effort. A small splash of apple cider vinegar and a touch of baking soda do the leavening work here, so the cookies set up with just the right structure after a quick 12-to-14-minute bake. The batch makes 16 cookies, which means you'll have plenty to stash in an airtight container for the week ahead — or share with anyone who swears they'd never miss the "real" version.
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Learn more →Ingredients
16 servings
For the cookies
- 1 ½ cups cassava flour
- ½ tsp baking soda
- 1 tsp ground ceylon cinnamon
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup pumpkin purée
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 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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