Mushroom Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes the whole kitchen smell incredible — think cinnamon, ginger, and a whisper of turmeric layered over a base of real pumpkin purée. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any wheat or grain-based flour in sight. The dough comes together in just two bowls, with coconut oil and maple syrup keeping everything moist and naturally sweet. A splash of apple cider vinegar works quietly in the background to help the baking soda do its job, so you still get a proper cookie texture without any fuss. Because every single ingredient here is a whole-food pantry staple, there's zero guesswork about hidden fungi-derived additives or fermentation byproducts that can sneak into processed baked goods. These are a genuinely safe and satisfying option for anyone navigating a strict mushroom-free lifestyle who still wants something indulgent on the cookie plate. Just remember to flatten them before they go in the oven — they bake up exactly as you shape them, which honestly makes them even easier to get right every time.
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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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