Celery Free Cassava & Pumpkin Spice Cookies
Warm spices, pumpkin purée, and a touch of maple syrup come together in these soft, chewy cookies that taste like autumn in every bite. Ceylon cinnamon, ginger, and a hint of turmeric give them a gently complex warmth that feels cozy without being overwhelming. Cassava flour does the heavy lifting here as the base, producing a tender crumb that holds together beautifully — no tricky substitutions or specialty blends required. Because every ingredient is naturally free from celery and celery derivatives, there's no label-scanning stress or cross-contact worry to navigate. The dough comes together quickly in two bowls, and since these cookies don't spread on their own, you get consistent, bakery-style rounds every single time. They firm up perfectly as they cool, making them ideal for gifting, lunchboxes, or just keeping on the counter for a week of easy snacking.
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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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