Macadamia 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 firms up beautifully as they cool. Cassava flour does the heavy lifting here, creating a dough that comes together without any nut-based flours, so you never have to second-guess what's in the mix. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, while apple cider vinegar adds just enough lift to keep the texture from feeling dense. Because these cookies don't spread on their own, you get a satisfying, slightly chewy bite with golden edges every single time — no guesswork, no surprises. The whole process is straightforward: mix dry, mix wet, combine, scoop, flatten, and bake. They're the kind of cookie that makes your kitchen smell incredible and disappears from the cooling rack faster than you'd expect.
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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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