Oats 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, and made tender by real pumpkin purée. Cassava flour does all the heavy lifting here, standing in as a grain-free, oat-free base that produces a soft, satisfying bite without any of the usual substitution compromises. For anyone navigating oat sensitivities, store-bought spiced cookies are a minefield of hidden ingredients and shared-facility warnings, so baking your own batch with a clean, straightforward ingredient list is genuinely freeing. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, while apple cider vinegar gives the dough just enough lift to keep the texture from feeling dense. The dough comes together in two bowls with no chilling required, and since these cookies don't spread on their own, you get consistent, perfectly portioned rounds every single time. They firm up beautifully as they cool, making them ideal for gifting, lunchboxes, or just stacking on a plate next to a mug of something warm.
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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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