Gut Friendly Cassava & Pumpkin Spice Cookies
Warm spices, pumpkin, and a satisfying chew — these cookies deliver serious autumn comfort without a single ingredient that tends to upset a sensitive digestive system. Cassava flour stands in as the base, giving the cookies a soft, tender crumb that's remarkably close to a classic baked good, and it plays beautifully with the pumpkin purée to keep everything moist. Ceylon cinnamon, ginger, and a touch of turmeric bring that cozy spice-rack warmth, and all three are ingredients traditionally celebrated for being gentle on the gut. Coconut oil and maple syrup handle the fat and sweetness, keeping the whole recipe free from dairy and refined sugar while still tasting genuinely indulgent. A splash of apple cider vinegar activates the baking soda and gives the dough just enough lift, so the cookies bake up with set edges and a slightly soft center that firms perfectly as they cool. The method is straightforward — mix dry, mix wet, combine, flatten, and bake — which means you're not far from a batch of something that feels like a treat but works with your body rather than against it.
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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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