Honey 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 purée giving them a soft, tender crumb. Maple syrup does all the sweetening here, so there's no need for honey or any bee-derived ingredient, making them a genuinely fuss-free option for anyone avoiding it. Cassava flour keeps the dough grain-free and surprisingly easy to work with — it comes together into a smooth, press-able dough without any fussy chilling or rolling. A splash of apple cider vinegar helps activate the baking soda, giving the cookies just enough lift while coconut oil keeps every bite rich and satisfying. Because these don't spread on their own, you get to control the shape, and that flat, even surface means perfectly consistent baking every single time. They firm up beautifully as they cool, so patience pays off — give them the full rest on the rack before you dig in.
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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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