mochi cookies

<p><em style="border-radius: 2px;color: #191e23;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">These Mochi Stuffed Miso Chocolate Chip Cookies are out of this world incredible. Spiked with miso, crispy around the edges and extra chewy in the middle thanks to the mochi. (Vegan + gluten free!)</em></p>

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

cashew butter (130 grams)

cup maple syrup (80 grams)

tsp vanilla extract (10 grams)

tsp miso paste (5 grams)

tbsp raw cane sugar (36 grams)

tbsp sweet rice flour 25

cup almond flour (37 grams)

fine oat flour (30 grams)

tsp baking powder (2.5 grams)

tsp baking soda (2.5 grams)

chocolate chips (60 grams)

2.5 tbsp raw cane sugar (30 grams)

water (115 grams)

potato starch,

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.

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. 

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.

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!!

This recipe was amazing! Surprisingly simple to make yet sooo delicious.

I just made these cookies and they're SO DELICIOUS!! My brother said that they were one of the best things I've ever baked and I bake a lot so that definitely means something:) I used non-dairy milk instead of aquafaba, coconut sugar, and almond flour instead of oat flour and it worked well!

This was one of the best vegan + GF cookies I’ve ever made!  Mochi is one of my favorite treats, so i knew i had to try this recipe!  I didn’t have any cashew butter, but it still came out great using almond butter.   I would have never thought to add miso paste into cookies, but it really added a nice depth of flavor!   And yes, it is very satisfying to pull apart to reveal the soft gooey mochi on the inside.  I would definitely recommend making these as well, even for your family/friends who are not vegan !

I’ve made these twice now and both times they were amazing, and so easy! I used almond butter instead of cashew, and mochiko in both the  cookie dough and inside. They have come out on the softer side so maybe 16 min in the oven next time but either way these are a winner! The cookies are delicious without the mochi filling too, hard to believe they’re GF! Thank you!!

Loved it. It was dad-approved!!
I used my homemade cashew butter for this, and it was perfect. Slightly nutty, and the miso works so well together 💞
You're my favorite chef because these are the flavor profiles I love yet don't find everywhere!

Also, for others making these cookies.. I used more oat than almond flour, and they turned out a little softer (I loved this!!), and I also used white bean aquafaba (instead of chickpea) which is also possible! :)

Best cookie recipe!! And such a great combination and it was surprisingly simple. 
I substituted the oat flour with AP flour, aquafaba with almond milk, cashew butter with almond butter, and coconut sugar with sugar. The dough does get a little sticky, so I popped it into the freezer. 
My whole family loved it (even my mom who doesn’t like sweets). They’re chewy and soft on the inside and crispy in the inside. I’m definitely making these again, especially since most of the ingredients are always in my pantry! (And I’m pretty sure they’ll all be gone by tomorrow)

This is the best chewy gooey cookie plus mochi in it !! It is very delicious, I’ve made this twice already 😍

Love love love this recipe ❤️ Healthier and so delicious 💕

I made these cookies as part of a goodie bag for my friends, and they were a huge hit! I weighed out each ingredient and did my best to follow the recipe, but because it was 90 degrees fahrenheit and very humid in my kitchen, the batter turned out to be a little too wet to shape, even after cooling it in the fridge. As a result, it didn't look like the ones that Lisa made, but they sure tasted incredible!! I'l definitely be making this one again soon.

MIND BLOWN. These were so freaking good. I ran out of oat flour so I subbed in AP flour instead, and it worked well. I ended up only using half of the mochi since I had some trouble stuffing such big pieces into the cookies. It's been hot and humid, so working with the dough was a bit tricky. Highly recommend popping them into the freezer for a few minutes before shaping. Definitely making these again, maybe even without the mochi for a more "classic" chocolate chip cookie as well.

Holy crap, these are so good. I made the whole cookie matcha flavoured and it was sooooo good. THANKS FOR THIS RECIPE and I can’t wait to try your other recipes!!!

I've made these mochi cookies many times already and it always comes out tasting more and more delicious 🤤. They're so soft and chewy; they are definitely the best vegan cookies I have ever had!! I cannot wait to make these more in the future! ☺️

I'm so glad I got to try this recipe.
I did make a few substitutions. I replaced cashew butter with tahini (and as per Lisa's suggestion I added a tad bit more flour bc tahini is runny compared to nut butter).
Also, I used coconut flour instead of almond (simply bc I didn't have almond on hand).
I put the dough in the freezer to chill down quicker.
Also, I don't own a microwave so I had to make the mochi on the stove top. I was super nervous bc I never made mochi before. But I just whisked all the ingredients in a saucepan and put it on low heat and kept it moving until it formed a ball.
Other than that I followed the recipe and it was SO delicious. The cookie dough on its own was super rich with tahini taste but the mochi really cuts that and evens it out. It was so delicious and decadent. 
My boyfriend and I ate them all within a few hours.
It was honestly so easy to make, I will definitely be making these again!
Thank you Okonomi Kitchen!

Omg these are the best cookies I've ever made!!!
I used peanut butter instead of cashew butter and the result was a gooey, peanut butter-y chocolatey cookie of deliciousness. I was a little intimidated about making the stovetop mochi, but it was surprisingly quick and easy to make. I'm definitely gonna make these again soon 🙌🏾🍪💗✨

These cookies are my new favorite omg! They are perfect &lt;3

Delicious chewy cookies. I was excited to try these and was not disappointed. They are so much better than I could even imagine. I love the added treat of the mochi in the middle and how it also helps keep the cookies soft and mellow flavor wise. Such a perfect combo of flavors and textures.

Thank you for blessing my life with this super delicious vegan cookie recipe, Lisa!! My friends and family LOVED them :D

Have been eyeing this recipe for so long and it totally was worth it! So good! I used regular all purpose flour and plant milk and they turned out great.

I made a small batch of these for fun and messed up a bit on the measurements but they still turned out great. I didn't have cashew butter so subbed it for tahini. Mochi + cookie = dream team! I'll have to make these again soon :)

https://content.jwplatform.com/videos/2vOsp3DI.mp4

These Mochi Stuffed Miso Chocolate Chip Cookies are out of this world incredible. Spiked with miso, crispy around the edges and extra chewy in the middle thanks to the mochi. (Vegan + gluten free!)

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Top 1 mochi cookies recipes from across the web

The most viewed mochi cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mochi Stuffed Miso Chocolate Chip C...

The most viewed mochi cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine