Red Meat Allergy Friendly 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 flavor in every bite. The entire recipe is built around whole-food, plant-based ingredients like cassava flour, coconut oil, and maple syrup, which means there's absolutely nothing here that would trigger a red meat allergy concern — no hidden meat-derived additives, no gelatin, no animal-based binders to second-guess. Cassava flour gives the cookies a tender, slightly chewy texture that holds together beautifully without any eggs or dairy in the mix. The apple cider vinegar works quietly in the background, reacting with the baking soda to give the dough just enough lift. Because these cookies don't spread on their own, you'll press them into shape before baking — a small extra step that gives you perfectly uniform, bakery-style rounds every time. They come out of the oven with set edges and soft centers that firm up as they cool, so patience pays off here. Whether you're baking for someone with dietary restrictions or just craving a cozy, clean-ingredient treat, this one delivers on all fronts.
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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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