Seeds Free Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft center that firms up as it cools — these cookies are everything you want from a fall bake. Cassava flour does the heavy lifting here, giving the dough a tender, slightly chewy texture without any grain or nut-based flour in sight, and every single ingredient is naturally free from seeds. Ceylon cinnamon, ginger, and turmeric layer together with pumpkin purée for a depth of flavor that feels almost bakery-level, while maple syrup and coconut oil keep things rich without any dairy. The apple cider vinegar is a quiet hero, reacting with the baking soda to give these cookies just enough lift. Because they don't spread on their own, you'll flatten them yourself before baking — a small step that guarantees a consistent, satisfying cookie every time. They're the kind of treat you can feel genuinely good about sharing, whether you're baking for someone with dietary restrictions or just want a cleaner ingredient list on your cookie sheet.
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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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