Carrageenan Free 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, and made tender by real pumpkin purée. Cassava flour gives them a soft, slightly chewy bite that holds together beautifully without any grain or gluten in the mix. For anyone navigating a carrageenan-free lifestyle, packaged cookies and many store-bought treats can be a minefield of hidden additives and thickeners — this recipe sidesteps all of that with a clean, whole-food ingredient list you can read at a glance. Coconut oil and maple syrup keep things naturally rich and sweet, while apple cider vinegar helps the baking soda do its job for just the right lift. The dough comes together in two bowls and doesn't require chilling, so you're not far from a warm cookie at any point. Just remember to flatten them before they go in the oven — they won't spread on their own, but that also means they come out exactly the size and shape you want every single time.
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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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