Barley Free Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft center that firms up as it cools — these cookies are everything you want from an autumn bake. Cassava flour does the heavy lifting here, standing in for conventional wheat-based flours and delivering a tender, satisfying texture without any grain in the mix. That matters a lot when you're navigating labels at the store, where "flour" can mean all kinds of things hiding in plain sight. Pumpkin purée keeps the dough moist and rich, while Ceylon cinnamon, ginger, and a touch of turmeric give every bite a warmly complex spice note that goes way beyond basic. Coconut oil and maple syrup round out the wet ingredients for a cookie that's naturally sweetened and completely plant-based. The method is refreshingly simple — one bowl for dry, one for wet, a quick stir, and a short bake — so you're not spending your whole afternoon in the kitchen. These are the kind of cookies that disappear fast, so consider doubling the batch.
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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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