Gluten-free Vegan Double Chocolate Mochi Cookies

ARE YOU A COOKIE AND MOCHI LOVER

As a cookie and mochi lover, adding chocolate chips to chocolate cookies is not enough so let’s stuff them with mochi! The joy is for everyone as these soft and chewy cookies are gluten-free+vegan!

These mochi stuffed cookies are crispy on the edge, and they’re not only soft on the inside, but BOUNCY and ELASTIC! After tasting the first batch I baked, I truly thought that creating a gluten-free and vegan recipe for this popular dessert was one of the best things I’ve ever done! They were incredibly amazing!

()Q! +!

HOW TO MAKE MOCHI

Before making the mochi, the cookie dough should be chilling in the refrigerator and ready to bake. In a medium mixing bowl whisk together shiratamako (Japanese glutinous rice flour/sweet rice flour) and cane sugar. Pour water into the bowl and mix until combined. Steam for 10 minutes over medium heat until the batter becomes solid.

Dust a non-stick working surface generously with cornstarch. Remove mochi from the heat and use a scraper to transfer it to the working surface. While it becomes cool enough to work with, dust the mochi with more cornstarch again. Cut it into 20 equal portions and get ready to wrap them with flattened round cookie doughs.

(shiratamako) 10

20

SUBSTITUTION

Shiratamako is not available in every place though they give the best result. Take a look at the below notes when finding substitution for it:

MOCHIKO

Mochiko is a possible substitution for shiratamako. Though these two flours are both made from short-grain glutinous rice, they’re produced in different ways, so their texture is slightly different. Mochiko is less absorbent than shiratamako and it would make mochi gooey and less elastic. For US measurement, replace 1 cup shiratamako with 1 cup mochiko; for metric measurement, replace 130 grams shiratamako with 150 grams mochiko. Please also note that mochi made with Mochiko would become denser if you don’t serve right away.

NON-JAPANESE GLUTINOUS RICE FLOUR

I’ve tried using non-Japanese glutinous rice flour (a thailand brand) to make mochi. The texture was completely different from using shiratamako. Obviously the mochi was much stickier and chewier, and it was quite difficult to work with for making mochi cookies. What’s more, some people say that the mochi would be harder when it cools down or after chilled. To maintain the softness, at that time I added dairy milk instead of water and olive oil with the glutinous rice flour, so it didn’t get dense after chilling. That said, shiratamako cannot be substituted with other glutinous rice flour directly in this recipe as It wouldn’t work.

(shiratamako) shiratamako:

(MOCHIKO)

mochikoshiratamakoMochikoshiratamako(US cup)1mochiko1shiratamako150mochiko130shiratamakomochiko

() shiratamakoshiratamako

STORAGE

It’s best to serve them right on the day, as you may know the texture of the mochi would change. They can stay in the refrigerator for up to 2 days if you can’t finish all of them on the day or you want to prep them ahead of time. Preheat the oven to 180°C (350F°) and reheat them for 3 to 5 minutes to get the filling soft again.

(!)2180°C (350F°)35

MORE GLUTEN-FREE + VEGAN DESSERT RECIPES! !

• Gluten-free Vegan Banana Raspberry Streusel Muffins

• 6-ingredient Keto Vegan Strawberry Cream Tart

• Keto Vegan Basque Burnt Cheesecake

• Keto Vegan Matcha Cookie Sandwiches

• Gluten-free Vegan Carrot Cake

Gluten-free Vegan Double Chocolate Mochi Cookies

As a cookie and mochi lover, adding chocolate chips to chocolate cookies is not enough for me, so let’s stuff them with mochi! The joy is for everyone as these soft and chewy cookies are gluten-free+vegan!

These mochi stuffed cookies are crispy on the edge, and they’re not only soft on the inside, but BOUNCY and ELASTIC! After tasting the first batch I baked, I truly thought that creating a gluten-free and vegan recipe for this popular dessert was one of the best things I’ve ever done! They were incredibly amazing!

()Q! +!

	For Cookie Dough

• 150 grams gluten-free plain flour (I used Doves Farm)
• 25 grams cacao powder (1/4 cup)
• 1/2 teaspoon xanthan gum (omit if your flour blend contains it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground flaxseed
• 3 tablespoon water
• 113 grams vegan butter (soften but not melted - 1/2 cup)
• 100 grams organic cane sugar (2/3 cup)
• 1/2 teaspoon vanilla extract
• chocolate chunks/chips / (for topping)
• sea salt flakes (for garnishing)

For Mochi

• 25 grams shiratamako (see blog for substitution)

• 12 grams organic cane sugar (1 tablespoon)

• 45 milliliter warm water (3 tablespoons)

• potato starch/cornstarch / (for dusting)

    For Cookie Dough

In a small bowl stir ground flaxseed and water together to make a flaxseed egg. Let sit for about 10 to 15 minutes until the mixture develops a gel-like consistency. Meanwhile, in a separate bowl whisk together gluten-free plain flour, cacao powder, xanthan gum (if using), baking powder and baking soda. Set aside.

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In a medium bowl, cream vegan butter and cane sugar using a hand mixer at low speed. Mix until the mixture is light and fluffy, then add the flaxseed egg and vanilla extract and mix them with a spatula. Add flour mixture and stir to combine.

Wrap the dough with cling foil and chill for 15 to 20 minutes to make it firm.

1520

For Mochi

While the cookie dough is chilling in the refrigerator. In a medium mixing bowl whisk together shiratamako and cane sugar. Pour warm water into the bowl and mix until combined. Steam for 10 minutes over medium heat until the batter becomes solid.

(shiratamako) 10

Dust a non-stick working surface generously with cornstarch. Remove mochi from the heat and use a scraper to transfer the mochi to the working surface. While it becomes cool enough to work with, dust the mochi with more cornstarch again. Cut it into 18 equal portions (5-6 grams each).

18 (5-6)

Assembling & Baking

Preheat the oven to 180°C (350F°) and line a baking sheet with parchment paper.

180°C (350F°)

Divide cookie dough into 18 small balls (around 20 grams each).

18 (20)

Flatten each cookie ball and place a mochi ball onto it. Seal the cookie by gathering all sides together. Roll it into a ball and press it gently into cookie shape. Press in chocolate chunks/chips.

Bake for 15 to 20 minutes (I baked for 17 minutes). Let cool on the baking sheet for about 10 minutes before transferring to the cooling rack. Serve warm or at room temperature.

1520 (17)10!

	Dessert, SnackAmerican, Japanese, KoreanCookies, Dairy-free, Dessert, Gluten-free, Snack, Vegan, , , ,