Hazelnut 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, with real pumpkin flavor in every bite. The dough comes together from a short list of pantry-friendly ingredients, and the whole process is straightforward enough to pull off on a weeknight. Cassava flour gives the cookies a tender, slightly chewy texture that holds up beautifully without any nut-based flours in the mix, which means no stressful label-reading or worrying about cross-contact from common tree nut products. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, while apple cider vinegar quietly does its job helping the dough set just right. Because these cookies don't spread on their own, you get to control the shape — press them flat and they bake into neat, golden-edged rounds with soft centers that firm up as they cool. They're the kind of cookie that makes your kitchen smell incredible and disappears fast once they hit the cooling rack.
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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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