Almond Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes your whole kitchen smell like a cozy weekend morning. Cassava flour does the heavy lifting here, giving the cookies a tender, slightly chewy bite without any nut-based flours in sight — a real win when so many grain-free baking recipes default to almond flour. Pumpkin purée keeps everything moist and earthy, while Ceylon cinnamon, ginger, and a touch of turmeric layer in that deep, complex spice flavor that goes way beyond a basic cookie. Coconut oil and maple syrup round out the sweetness naturally, so there's no refined sugar or dairy to worry about either. Because these don't spread on their own, you get to control the shape — just press them down before baking and they come out perfectly uniform every time. They firm up beautifully as they cool, making them ideal for stacking in a tin or packing into lunchboxes without crumbling everywhere.
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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
- 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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