Cashew 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 does the heavy lifting here, giving the cookies a soft, slightly chewy texture that feels indulgent without relying on any tree nuts whatsoever. Coconut oil and maple syrup keep things naturally sweetened and rich, while apple cider vinegar gives the dough just enough lift to balance the baking soda. The dough comes together in two bowls with no mixer required, which makes this a genuinely low-effort bake for a weeknight or a cozy weekend afternoon. Because these cookies don't spread on their own, you'll flatten them before baking — a small step that gives you perfectly uniform, bakery-style rounds every time. They firm up beautifully as they cool, so patience pays off before you reach for one.
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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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