Xanthan Gum Free Cassava & Pumpkin Spice Cookies
Warm with Ceylon cinnamon, ginger, and a whisper of turmeric, these spiced cookies deliver serious autumn flavor in every bite. Pumpkin purée and coconut oil keep them tender and moist, while maple syrup adds just enough sweetness to make them feel like a treat without going overboard. What makes this recipe especially clever is that cassava flour does all the structural heavy lifting on its own — no gums, no binders, no workarounds needed. A splash of apple cider vinegar activates the baking soda and helps the dough come together into a soft, scoopable consistency that's easy to work with. Because these cookies don't spread in the oven, you'll flatten them yourself before baking, which means you get a consistent, satisfying shape every single time. They come out of the oven looking just set, and that slightly soft center firms up beautifully as they cool on the rack. Whether you're baking for someone with sensitivities or just want a clean-ingredient cookie that actually tastes indulgent, this one is worth keeping in your regular rotation.
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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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