Low Iodine Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft center — these cookies deliver serious autumn comfort without a single ingredient that conflicts with iodine-restricted eating. Cassava flour steps in as the base, giving the cookies a tender, slightly chewy texture that holds together beautifully without any dairy, eggs, or iodized salt. Coconut oil and maple syrup keep things naturally sweet and rich, while pumpkin purée adds moisture and that cozy, earthy depth you want from a fall bake. Ceylon cinnamon, ginger, and a touch of turmeric make every bite feel warmly spiced and layered — far more interesting than a standard drop cookie. Because these don't spread on their own, you'll press them down before baking, which means you get consistent, bakery-style rounds every single time. They firm up as they cool, so patience pays off — give them the full rest on the rack before diving in. Whether you're baking through a thyroid prep protocol or just keeping things clean and simple, this is the kind of treat that doesn't feel like a compromise at all.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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