Nightshade Free Cassava & Pumpkin Spice Cookies
Warm spices, pumpkin, and a tender crumb — these cookies deliver serious autumn energy without a single nightshade in sight. Cassava flour stands in as the base, giving each cookie a soft, slightly chewy texture that's surprisingly satisfying for something so clean and simple. The blend of Ceylon cinnamon, ginger, and turmeric creates a layered, aromatic spice profile that feels indulgent, while pumpkin purée and coconut oil keep everything moist and rich without any dairy. A touch of apple cider vinegar activates the baking soda just enough to lift the dough, so even though these cookies don't spread on their own, they bake up with beautifully set edges and a soft center that firms perfectly as they cool. Maple syrup brings gentle sweetness that lets the spices shine rather than compete. These are the kind of cookies you can bring to a gathering and watch disappear before anyone even thinks to ask what's in them.
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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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