Pregnancy Friendly Cassava & Pumpkin Spice Cookies
Warm spices, real pumpkin, and a satisfying chew — these cookies hit every cozy craving without a single ingredient you'd need to second-guess during pregnancy. Cassava flour keeps them completely grain-free and naturally gluten-free, while coconut oil and maple syrup stand in for butter and refined sugar, so the sweetness comes from a cleaner source. Ceylon cinnamon is the gentler, lower-coumarin variety, which makes it a smarter pick when you're being more mindful about what goes into your body. A touch of turmeric and ginger round out the spice blend and bring their own soothing qualities to every bite. The dough comes together in two bowls with no mixer required — just stir, scoop, flatten, and bake. Because these cookies don't spread on their own, you get a consistent, sturdy little round that holds up beautifully for snacking throughout the day. They firm up perfectly as they cool, so give them the full rest on the rack before diving in.
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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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