Fish Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes your whole kitchen smell like a cozy weekend morning. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any wheat or grain-based flour in sight. Pumpkin purée keeps the dough moist and adds a subtle earthiness that plays perfectly against the Ceylon cinnamon, ginger, and a whisper of turmeric. Coconut oil and maple syrup bring richness and natural sweetness, while a splash of apple cider vinegar helps everything lift just right. Because every ingredient here is straightforwardly plant-based and pantry-friendly, there's no need to scrutinize labels for hidden seafood-derived additives — a real relief when so many packaged cookies and baked goods can contain surprising fish-based ingredients like omega-3 fortifiers or certain glazing agents. Just scoop, flatten, and bake — the dough comes together in minutes and the cookies firm up into perfectly snackable rounds as they cool. They're great on their own, but equally at home alongside a mug of chai or a scoop of dairy-free ice cream.
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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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