BHA & BHT Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are everything you want from an autumn bake — fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, all wrapped around a soft, pumpkin-rich center. Every single ingredient here is straightforward and naturally free from the synthetic preservatives BHA and BHT, which sneak into a surprising number of packaged baked goods and conventional cooking oils. Cassava flour gives the dough a tender, slightly chewy texture that works beautifully without any grain or gluten, and coconut oil and maple syrup keep the fat and sweetener clean and recognizable. The apple cider vinegar plays a quiet but important role, activating the baking soda so the cookies lift just enough without any chemical leavening tricks. Because these don't spread on their own, you'll flatten them before baking — a small step that gives you a perfectly even, golden-edged cookie every time. They firm up as they cool, so patience pays off here, and the result is a batch that tastes like it came from a thoughtful small-batch bakery rather than a box. Whether you're baking for someone with specific sensitivities or just trying to keep your pantry cleaner, this is the kind of recipe you'll reach for all season long.
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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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