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, giving the dough a soft, pliable texture that holds together beautifully without any grain-based flours in sight. That makes them a genuinely great option for anyone navigating rye or broader grain sensitivities, since every ingredient on the list is naturally free of it. Coconut oil and maple syrup keep things rich and lightly sweet, while apple cider vinegar gives the baking soda just enough lift to produce a cookie that's soft in the center and just set at the edges. Because these don't spread on their own, you get to control the shape — press them flat and they bake up into neat, snackable rounds every time. They firm up as they cool, so patience pays off before you reach for one. Whether you're baking for a crowd or just stocking the cookie jar for the week, this is a batch worth making.
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Learn more →16 servings
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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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