Pork 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, with real pumpkin purée lending a soft, tender crumb. Coconut oil and maple syrup keep things naturally sweetened and rich without any animal fats, and cassava flour gives the dough a surprisingly satisfying bite that holds together beautifully. Because every single ingredient here is plant-based and straightforward, there's no need to scrutinize labels for hidden additives or worry about what's lurking in a store-bought cookie. The dough comes together in two bowls — wet into dry, a quick stir, and you're already scooping onto the pan. Just remember to flatten them before they go in the oven, since these don't spread on their own, and you'll pull out perfectly round, golden-edged rounds every time. They firm up as they cool, so give them the full rest on the rack before you dig in — the patience is absolutely worth it.
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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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