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!)
Say hello to the most epic chocolate chip cookie: Mochi Stuffed Miso Chocolate Chip Cookies. Yes, thats right. We're stuffing the popular Japanese dessert into everyones favourite classic chocolate chip cookie (AND salted with miso!).
I often get asked what my favourite dessert is and I always struggle to choose between mochi or cookies. Mochi is something I grew up eating and loving with fond memories of my family in Japan. But chocolate chip cookies are just a classic dessert that you can never go wrong with. Whats a girl to do?
Combine them into one. I mean, brookies and marshmallow stuffed cookies exist so it's not that out of this world... right?
Anyways, I'm jumping out of my chair with excitement so let's get straight to it!
How to Make Mochi Stuffed Chocolate Chip Cookies
I know, they look sorta intimidating and difficult to make but I can assure you, they're actually super easy to make. Cookies are easy to make. Mochi is easy to make. All there is to it is wrapping the mochi with the cookie dough!
The Ingredients
- Cashew Butter: It's neutral flavour doesn't overpower the miso or mochi flavour. However, you can also use almond butter or even tahini. You may need to add a bit more flour because tahini is quite runny.
- Aquafaba: My absolute favourite egg replacement for cookies! Keeps things nice and chewy.
- Maple Syrup: Helps hold the cookies together while giving some natural sweetness.
- Miso Paste: Gives these cookies that 'salted' vibe.
- Cane Sugar: You can use coconut sugar for a refined sugar free version but it does tend to have a stronger flavour to it.
- Gluten Free Flour Blend: We're using sweet rice flour, almond flour and oat flour in these cookies for the absolute perfect chewy middle and crispy edges.
- Shiratamako OR mochiko: Slightly different from sweet rice flour, these two Japanese sweet rice flours are ideal for mochi. I prefer to use shiratamako because it stays soft after cooling and I find is much easier to work with. Shiratamako is slightly more bouncy than mochiko but mochiko is more readily available. You can also use the sweet rice flour used in the gluten free flour blend but please do note that the flavour and texture will differ.
- Chocolate Chips
You'll also need baking staples like vanilla, baking powder, baking soda and salt.
The Directions
- Start by adding all the wet ingredients to a bowl and whisking it together. Then add in the dry ingredients and mix until combined. And then fold in the chocolate chips. Cover and chill while we work on the mochi.
- Add the shiratamako and sugar to a bowl and mix. Pour in the water and stir until smooth. And then cover and microwave on high for a minute. Mix again and microwave for another minute. It should start to look opaque and feel like mochi. Dust a plate with potato starch and then scoop it over the plate, dust a bit more potato starch on top and then let it cool.
- Back to the cookie dough, divide into 9 portions and place them on a parchment lined cookie tray. Flatten the mochi and then cut into 9 equal sized pieces.
- Take one piece of cookie dough, flatten it and then place a mochi in the middle. Lift the edges of the cookie dough toward the middle until covered and then roll into a ball. Place it back onto the cookie sheet and flatten it just a bit, gently with your fingers. Repeat for remaining dough and mochi. Leave 2 inches between each cookie as they do spread in the oven. Bake for 15 minutes, or until edges are golden. Let them cool for 5 minutes on the cookie sheet and then transfer them to a wire rack, letting them cool for another 5-10 minutes.
Annnnnd thats it!
Watch How to Make it
Tips & Tricks to Making Mochi Stuffed Cookies
- Work Quickly: The cookie dough is easier to handle once slightly chilled. If you find the cookie dough to be too sticky (this can be due to a humid kitchen), use a damp spatula/spoon and work directly on the baking sheet. Scoop some cookie dough onto the baking sheet, use a spoon and flatten the dough. Press the mochi in and fold the edges upwards to cover the entire piece of mochi.
- How to Store: Naturally, these cookies are best eaten the day of because mochi tends to get hard when left out, but they will last up to 2 days in the refrigerator and up to 1 month in the freezer. To make the mochi soft again, place in a conventional or toaster oven for 3-5 minutes at 350 F until warm again.
- Mochi Variations: Change up the mochi flavour by adding in matcha powder, black sesame powder, strawberry powder or even using coconut milk instead of water to cook the mochi!
I have no words to describe these cookies other than they are perfection.
Crispy on the edges. Like actually crispy (snappity snap crispy). But as you bite towards the middle it gets softer... and chewier and then you bite into that mochi... and it's so satisfying.
If you're a lover of mochi and cookies, this is absolutely the dessert for you. I hope you give these a try and love them as much as we do! ♡
More Vegan + Gluten Free Cookies to Try!
- Marbled Matcha Black Sesame Cookies
- Tahini Chocolate Chip Cookies
- Breakfast Banana Oatmeal Cookies
- Vegan Brown 'Butter' Chocolate Chip Cookies
- Vegan Matcha Chocolate Chip Cookies
- Cashew Butter Blueberry Oatmeal Cookies
- Date Sweetened Peanut Butter Cookies
If you recreate this Mochi Stuffed Miso Chocolate Chip Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Mochi Stuffed Miso Chocolate Chip Cookies (Vegan + Gluten Free)
- Total Time: 32 minutes
- Yield: 8 cookies 1x
Description
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!)
Ingredients
Cookies:
- ½ cup cashew butter (130g)
- 3 tbsp aquafaba (45g // or substitute with non-dairy milk)
- ¼ cup maple syrup (80g)
- 2 tsp vanilla extract (10g)
- 1 tsp miso paste (5g)
- 3 tbsp raw cane sugar (36g)
- 2 tbsp sweet rice flour 25g
- ⅓ cup almond flour (37g)
- ¼ cup fine oat flour (30g)
- ½ tsp baking powder (2.5g)
- ½ tsp baking soda (2.5g)
- ⅓ cup chocolate chips (60g)
Mochi:
- ⅓ cup shiratamako OR mochiko (60g // see blogpost for difference)*
- 2.5 tbsp raw cane sugar (30g)
- ½ cup water (115g)
- potato starch, for dusting (can also use corn starch or tapioca starch)
Instructions
- 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!!
Notes
- Helpful Equipment: spatula, mixing bowls, whisk, cookie baking sheet, small cookie scoop
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). Prep time does not include chilling time.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: dessert
- Method: baking
- Cuisine: vegan, gluten free, japanese, north american
Nutrition
- Serving Size: 1 cookie
- Calories: 263
- Sugar: 15.7
- Sodium: 126mg
- Fat: 11.5
- Saturated Fat: 2.2
- Unsaturated Fat: 7.7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1.9
- Protein: 5.7
- Cholesterol: 0
Keywords: mochi stuffed chocolate chip cookies, gluten free vegan chewy chocolate chip cookies, mochi cookies
SAVE IT FOR LATER! ↓
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Larissa says
Hey Lisa! I love mochi and chocolate chip cookies, so naturally I'd love to try making these cookies. However, I don't have access to a microwave, just stove and oven. Do you know of any way to make the mochi without a microwave?
Thanks a lot!
Larissa
Lisa Kitahara says
Yes you can do it on the stove! Add the mochi ingredients to a small non-stick saucepan (sift the mochiko so there are no lumps) and use a heat proof spatula and just keep mixing until it becomes mochi-like texture and almost translucent visually. Then just do the same and let it cool over a plate with potato starch on it 🙂
Eugenia says
This recipe was amazing! Surprisingly simple to make yet sooo delicious.
★★★★★
Avni says
This looks amazing! Can we use mochiko in the part of the recipe that calls for “sweet rice flour” too? I noticed the amazon links were different
Lisa Kitahara says
Hi Avni! So mochiko, sweet rice flour and shiratamako are similar... but just a tad different. Mochiko and shiratamako is best for mochi desserts, its soft and easy to work with. Sweet glutinous rice flour is similar just the flavour is slightly bit different and it gets hard a little quicker. You can use them interchangeably though!
Milla says
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!
★★★★★
Chantal says
This looks so yummy!! Can I replace the oat flour and almond flour with regular flour?
Lisa Kitahara says
Hi Chantal! I haven't tried but you may need to add more or less liquid since regular flour tends to be less absorbent. 🙂
Cari says
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 !
★★★★★
Avni says
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!!
★★★★★
Dominique/ eonmoony says
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! 🙂
★★★★★
Daoeats says
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)
★★★★★
Natasha says
This is the best chewy gooey cookie plus mochi in it !! It is very delicious, I’ve made this twice already 😍
★★★★★
Athena says
Love love love this recipe ❤️ Healthier and so delicious 💕
★★★★★
Nancy says
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.
★★★★★
Maitlyn says
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.
★★★★★
yams_not_spam says
Made these cookies and can I say how GOOD they are!! I love the little hint of miso in it as it balances out the flavour perfectly. Give them a TRY.
Kristy says
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!!!
★★★★★
Lisa Kitahara says
Yay! Happy to hear you enjoyed them 🙂
Melanie says
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! ☺️
★★★★★
Molly says
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!
★★★★★
Solange Aguilar says
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 🙌🏾🍪💗✨
★★★★★
Kiwi says
These cookies are my new favorite omg! They are perfect <3
★★★★★
Vanessa Farmer says
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.
★★★★★
Jennifer says
Thank you for blessing my life with this super delicious vegan cookie recipe, Lisa!! My friends and family LOVED them 😀
★★★★★
Stacy says
Hi, I was just wondering what options would there be to substitute aquafaba? Actual eggs? Almond milk (as I read in a comment)? Thank you so much for any suggestions. I LOVE mochi and can't wait to try to make these! 🙂
Lisa Kitahara says
I haven't tried so I can't guarantee results but you can try flax egg or eggs!
Leela says
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.
★★★★★
Ananya says
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 🙂
★★★★★
andy says
i loveeee this recipe, however the two times i’ve made it i had to add a lot more gf flour because the cookie dough was too liquid, but other than that i love these cookies !