Eggless 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, all wrapped around a soft, tender crumb that comes entirely from pumpkin purée and coconut oil. No eggs needed here, and the combination of apple cider vinegar with baking soda does the heavy lifting to keep the texture from falling flat. Cassava flour gives the dough a surprisingly familiar, cookie-like bite that holds together beautifully without any grain or gluten in the mix. The dough comes together in two bowls with a simple stir — no mixer, no chilling, no fuss. Because these cookies don't spread on their own, you get to control exactly how they look, which means consistent, bakery-worthy rounds every single time. Maple syrup keeps the sweetness natural and mellow, letting all those warming spices actually shine through. They firm up as they cool, so patience pays off — give them the full rest on the rack and you'll be rewarded with a perfectly snackable cookie that tastes like autumn in every 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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