Rice 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, and made tender by real pumpkin purée. Cassava flour does all the heavy lifting here, standing in as a one-to-one swap that keeps the texture soft and satisfying without a grain of rice flour in sight. For anyone navigating a rice-free lifestyle, finding baked goods that don't lean on rice flour as a filler can feel like a constant uphill battle — this dough sidesteps that entirely. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, while apple cider vinegar gives the baking soda just enough lift to produce a cookie that sets beautifully at the edges and stays slightly chewy in the center. Because these don't spread on their own, you get to control the shape — a small but satisfying detail when you're doing all the work from scratch. They come together in one large bowl and one small bowl, which means cleanup is minimal and the reward is a whole tray of cozy, golden cookies that smell absolutely incredible straight from the oven.
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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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