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!
- 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.
- 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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