Pescatarian 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 wheat, eggs, or dairy in sight — just wholesome plant-based ingredients doing all the heavy lifting. Pumpkin purée keeps the dough moist and adds that earthy sweetness, while Ceylon cinnamon, ginger, and a touch of turmeric layer in a spice profile that feels sophisticated without being overwhelming. Maple syrup and coconut oil round everything out with a gentle richness, and a splash of apple cider vinegar helps the baking soda do its job so the texture stays light rather than dense. Because these cookies don't spread on their own, you get to control exactly how they look — press them flat, bake until the edges are just set, and let them firm up on the pan before moving them. They're naturally free from meat and shellfish, so they fit right into a fish-forward or plant-leaning lifestyle without any ingredient swaps or substitutions required. Batch them up for a fall gathering or keep a stack on the counter for afternoon snacking — either way, they disappear fast.
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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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