Lactose 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 that practically melts in your mouth. Every ingredient here is completely plant-based, so there's no butter, no cream, no dairy of any kind to worry about — just coconut oil and maple syrup doing all the heavy lifting in the most delicious way. Cassava flour is the secret weapon, lending a surprisingly smooth, wheat-like texture that holds the dough together beautifully without any graininess. Because these cookies don't spread on their own, you get to shape them exactly as you like, and that slight press before baking gives them a perfectly rustic, bakery-style look. The apple cider vinegar might seem like an odd addition, but it works with the baking soda to give the cookies just enough lift so they're not dense. Pull them out when the edges are just set — they'll firm up as they cool and hit that ideal chewy-soft sweet spot. Whether you're baking for a crowd or just treating yourself to something cozy on a weeknight, these come together with one bowl and zero fuss.
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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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