Peanut Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes your whole kitchen smell like a cozy weekend morning. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any nut-based flours in the mix — a real win when so many grain-free baking recipes lean on almond or peanut products. Pumpkin purée and coconut oil keep the dough moist and rich, while Ceylon cinnamon, ginger, and a touch of turmeric layer in that deep, complex spice flavor you want from a fall cookie. Maple syrup brings just the right amount of natural sweetness, and a splash of apple cider vinegar helps everything come together into a soft, press-and-bake dough. Since these cookies don't spread on their own, you get a satisfying, thick little round that's sturdy enough to pack in a lunchbox or stack on a dessert plate. Every ingredient here is straightforward and easy to source, so there's no guesswork about hidden additives or shared-facility warnings that can make store-bought seasonal treats stressful. They're completely plant-based, naturally sweetened, and genuinely delicious — proof that simple, clean ingredients can absolutely deliver on flavor.
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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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