Alpha Gal Friendly Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are everything you want from a fall bake — fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, with real pumpkin flavor in every bite. For anyone managing an alpha-gal reaction, finding baked goods that are completely free of mammalian-derived ingredients can feel like a constant label-reading exercise, but this recipe sidesteps that entirely. Cassava flour stands in as the base, coconut oil replaces butter, and maple syrup sweetens the dough without any dairy or animal-based additives in sight. The apple cider vinegar works quietly in the background, helping the baking soda do its job and giving the cookies a tender, cohesive crumb despite the absence of eggs. Because these won't spread on their own, you'll flatten them before baking — a small extra step that gives you a satisfyingly uniform, slightly chewy cookie with set edges and a soft center. They're the kind of treat you can bring to a gathering or keep on the counter all week without second-guessing a single ingredient.
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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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