Dairy 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 held together with real pumpkin purée and maple syrup for natural sweetness. Cassava flour does the heavy lifting here, giving the cookies a tender, slightly chewy texture that's genuinely satisfying without a drop of butter or any other dairy in sight. Coconut oil steps in as the fat, keeping the dough soft and the finished cookie rich-tasting in a way that never feels like a compromise. Apple cider vinegar adds just enough lift to balance the baking soda, so the texture stays light rather than dense. Because every ingredient is straightforwardly plant-based, there's no need to scrutinize labels for hidden milk derivatives — what you see in the bowl is exactly what you get. Keep in mind these cookies won't spread on their own, so a quick flatten before baking is the move, and patience while they cool on the pan is what takes them from soft to perfectly set. They're the kind of treat you'll want to make on repeat 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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