Mochi Stuffed Miso Chocolate Chip Cookies (Vegan + Gluten Free)

Step 1

Cookie Dough: Into a mixing bowl add in the cashew butter, aquafaba, maple syrup, miso paste and vanilla extract and whisk until combined. Then add in the sugar, sweet rice flour, almond flour, oat flour, baking soda and baking powder and stir until combined. Fold in the chocolate chips. Cover and chill in the refrigerator.

Step 2

Mochi: Add the mochiko and sugar into a bowl and mix. Pour in the water and stir until there are no more clumps of flour. Cover and microwave on high for 1 minute. Using a wet spoon or spatula, mix the mochi and then microwave covered for another minute. Dust a plate or tray with potato starch and then scrape the mochi onto the tray and let it cool for a few minutes.

Step 3

Take the cookie dough out of refrigerator and portion out 8 servings onto a parchment lined baking tray using a large cookie scooper (about 50-55g each). Next, dust the mochi with more potato starch on top and cut it into 8 equal pieces.

Step 4

Preheat oven to 350 F (180 C). Flatten one of the cookie dough balls with the palm of your hands (if the dough is sticky, damp your hands slightly). Place a piece of mochi in the middle and wrap it with the cookie dough folding the edges inward, covering the entire piece of mochi. Repeat with the remaining cookie dough and mochi. Slightly flatten the cookies if they're rounder/taller balls. Be sure to leave at least 2 inches between each cookie as they do spread while baking. Bake for 15 minutes or until the edges are golden. Remove from the oven and let them cool on the baking tray for 5 minutes. Then transfer them onto a wire rack and let them cool for another 5-10 minutes. Enjoy!!