Shellfish 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 gives them a soft, slightly chewy bite that holds together beautifully without any wheat or grain-based flour in sight. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, so the ingredient list is refreshingly clean from start to finish. Because every component here is a whole, straightforward pantry staple, there's zero guesswork about hidden additives or allergen cross-contact from processed ingredients. The dough comes together in two bowls with just a stir — no mixer, no chill time, no fuss. Just remember to flatten them before they go in the oven, since they hold their shape exactly as you set them. They firm up perfectly as they cool, making them ideal for gifting, snacking, or stacking next to a mug of something warm.
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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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