Chicken 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, with real pumpkin purée giving them a soft, tender crumb that firms up beautifully as they cool. Cassava flour does the heavy lifting here, making the dough naturally grain-free and surprisingly easy to work with — just mix, scoop, and flatten, since these cookies won't spread on their own in the oven. Coconut oil and maple syrup keep things completely plant-based, so there's no butter, no eggs, and absolutely nothing derived from poultry anywhere in the mix. Apple cider vinegar adds a subtle lift that works with the baking soda to keep the texture from feeling dense or gummy — a small detail that makes a real difference. The dough comes together in two bowls with no chilling required, which means you're pulling a tray of golden-edged cookies out of the oven before you know it. They're the kind of treat that tastes like it took way more effort than it actually did, and they store well on a wire rack once fully cooled.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!