Caffeine 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 gives them a tender, slightly chewy bite that holds together beautifully without any grain or gluten in the mix. Pumpkin purée keeps the dough moist while coconut oil and maple syrup bring just the right amount of richness and natural sweetness. Ceylon cinnamon, ginger, and a hint of turmeric layer in that classic pumpkin spice warmth without a single drop of coffee, tea, or chocolate — so anyone avoiding stimulants can dig in without a second thought. Because these cookies don't spread on their own, you get a satisfying, thick little round that's sturdy enough to pack in a lunchbox or stack on a dessert plate. They firm up perfectly as they cool, so resist the urge to overbake — pull them when the edges are just set and let the rack do the rest.
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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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