Yeast Free Cassava & Pumpkin Spice Cookies
Warm with Ceylon cinnamon, ginger, and a whisper of turmeric, these spiced cookies deliver serious autumn energy without a single grain of wheat or a trace of yeast. Cassava flour does the heavy lifting here, giving the cookies a tender, slightly chewy bite that feels far more indulgent than the ingredient list suggests. Pumpkin purée and coconut oil keep everything moist, while maple syrup adds a gentle, earthy sweetness that plays beautifully against all those warming spices. Apple cider vinegar steps in as the leavening partner alongside baking soda, so you get a proper lift and structure with no yeast required — a smart swap that's completely invisible in the final texture. Because these cookies don't spread on their own, you shape and flatten them before baking, which means every single one comes out uniform and snackable. They firm up as they cool, so patience pays off — give them the full rest on the rack and you'll be rewarded with a cookie that holds together perfectly for dunking, stacking, or sneaking straight off the tray.
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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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