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

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

1. 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.
2. 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.
3. 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.
4. 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)

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★★★★★

5 from 19 reviews

• Author: Lisa Kitahara
• Total Time: 32 minutes
• Yield: 8 cookies 1x

Print Recipe

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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!)

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Ingredients

Units USM Scale 1x2x3x

Cookies:

• 1/2 cup cashew butter (130g)
• 3 tbsp aquafaba (45g // or substitute with non-dairy milk)
• 1/4 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
• 1/3 cup almond flour (37g)
• 1/4 cup fine oat flour (30g)
• 1/2 tsp baking powder (2.5g)
• 1/2 tsp baking soda (2.5g)
• 1/3 cup chocolate chips (60g)

Mochi:

• 1/3 cup shiratamako OR mochiko (60g // see blogpost for difference)*
• 2.5 tbsp raw cane sugar (30g)
• 1/2 cup water (115g)
• potato starch, for dusting (can also use corn starch or tapioca starch)

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Instructions

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.
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. 
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.
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!!

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

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