Citric Acid Free Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft, chewy center — these fall-inspired cookies deliver serious seasonal comfort without a single ingredient that would raise a red flag for anyone avoiding citric acid. Store-bought cookies and packaged snacks are notorious for sneaking in citric acid as a preservative or flavor enhancer, which makes homemade baking such a relief when you know exactly what's going into the dough. Cassava flour gives these cookies a tender, slightly dense bite that holds together beautifully, while pumpkin purée keeps them moist and adds that earthy, autumnal flavor you want this time of year. Ceylon cinnamon, ginger, and a touch of turmeric create a warm spice blend that smells absolutely incredible as they bake. Maple syrup and coconut oil round out the sweetness and richness without any processed additives to worry about. A small splash of apple cider vinegar activates the baking soda and helps the texture come together — it's a smart swap that keeps things clean and simple. These cookies won't spread in the oven, so you'll flatten them yourself before baking, and once they cool completely they firm up into the perfect snackable bite.
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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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