Legume Free Cassava & Pumpkin Spice Cookies
Warm spices, real pumpkin, and a tender bite — these cookies deliver everything you want from an autumn bake without a single legume in sight. Cassava flour does the heavy lifting here, giving the dough a soft, cohesive texture that's surprisingly close to a classic cookie despite being completely grain-free and bean-free. Ceylon cinnamon, ginger, and a touch of turmeric create a layered spice profile that smells incredible the moment the oven heats up, while maple syrup and pumpkin purée keep every bite naturally moist and subtly sweet. Because these cookies don't spread on their own, you get to control the shape — just flatten them slightly before baking and they come out perfectly uniform and snackable. Coconut oil and apple cider vinegar round out the wet ingredients, helping the dough come together into something that holds its shape without any eggs or dairy. They firm up beautifully as they cool, so patience pays off here — give them the full rest on the baking sheet 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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