Wheat 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, with real pumpkin purée giving them a soft, tender crumb that practically melts in your mouth. Cassava flour does all the heavy lifting here, standing in seamlessly for conventional flour and delivering a texture that's genuinely cookie-like rather than gummy or crumbly the way some alternative-flour bakes can be. Coconut oil and maple syrup keep things naturally rich and sweet without any refined ingredients, and the apple cider vinegar gives the baking soda just enough lift to keep the dough light. Because these cookies don't spread on their own, you'll press them down before baking — a small extra step that gives you that classic round, slightly crisp-edged shape with a soft center. They come out of the oven looking golden and smelling absolutely incredible, and they firm up perfectly as they cool on the rack. Whether you're baking for someone avoiding wheat or just want a wholesome treat that tastes indulgent, this is the kind of recipe you'll come back to every single autumn.
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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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