Breastfeeding Friendly Cassava & Pumpkin Spice Cookies
Warm spices, real pumpkin, and a soft, chewy bite make these cookies feel like a treat you actually deserve — because right now, you really do. They're built on cassava flour, which keeps things grain-free and easy to digest, and sweetened with maple syrup so there's no refined sugar in sight. Coconut oil and pumpkin purée work together to create a dough that bakes up tender without any dairy or eggs, which is a genuine win when you're being mindful about what goes into your body and your baby's. The blend of Ceylon cinnamon, ginger, and turmeric gives every bite a cozy, anti-inflammatory warmth that feels intentional rather than just decorative. A splash of apple cider vinegar activates the baking soda and keeps the texture light, so these don't turn into dense little pucks. They won't spread in the oven, so you'll flatten them yourself before baking — a small step that gives you perfectly uniform, snackable rounds. Keep a batch on the counter and you'll have something genuinely satisfying to reach for between feeds.
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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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