Gluten-Free Vegan Double Chocolate Mochi Cookies

For Cookie Dough

• 150 grams gluten-free plain flour
• 25 grams cacao powder (¼ cup)
• ½ teaspoon xanthan gum (omit if your flour blend contains it)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground flaxseed
• 3 tablespoon water
• 113 grams vegan butter (soften but not melted - ½ cup)
• 100 grams organic cane sugar (⅔ cup)
• ½ teaspoon vanilla extract
• chocolate chunks/chips (for topping)
• sea salt flakes (for garnishing)

For Mochi

• 25 grams shiratamako
• 12 grams organic cane sugar (1 tablespoon)
• 45 milliliter warm water (3 tablespoons)
• potato starch/cornstarch (for dusting)

For Cookie Dough

1. 1

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

2. 2

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

3. 3

   Wrap the dough in cling film and chill for 15 to 20 minutes until firm.

For Mochi

1. 1

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

2. 2

   Dust a non-stick work surface generously with cornstarch. Use a scraper to transfer the mochi to the surface. Once cool enough to handle, dust with more cornstarch. Cut into 18 equal portions (5–6 grams each).

Assembling & Baking

1. 1

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

2. 2

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

3. 3

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

4. 4

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