I want a cake-like cookie, almost like a whoopie pie, but I need vegan and gluten-free. I played around with a banana cake recipe today involving multi-purpose flour, tapioca starch, baking powder, bananas, light brown sugar, vegan butter, and flax seed/water mixture (in place of the egg). The flavor was great but the texture was not what I wanted. The insides were cake-y (though a little packy), but the outsides turned out tough, especially on the bottoms. What would have caused tough cookies?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.