Citrus 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 keeps the texture soft and satisfying while making the whole batch naturally grain-free, which is a nice bonus when you're already navigating ingredient labels. For anyone avoiding citrus, packaged cookies and even many "clean" baked goods can be a minefield thanks to citric acid, citrus zest, or fruit-based flavor additives hiding in the mix — this recipe sidesteps all of that entirely. The acid here comes from apple cider vinegar, which works with the baking soda to give the cookies just enough lift without any citrus in sight. Coconut oil and maple syrup round out the wet ingredients for a dough that comes together quickly and bakes into neat, golden-edged rounds. Because these cookies don't spread on their own, you get consistent, bakery-style results every single time — just flatten them before they go in the oven and let them firm up as they cool. They're the kind of treat you'll want to keep on the counter all season long.
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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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