One-Bowl Vegan and Gluten-Free Mochi Cookies

Ingredients

• 2 cup mochiko (glutinous rice flour) (also known as sweet rice flour)
• 0.33 cup maple syrup (or sugar to taste)
• 0.5 tbsp baking powder
• ube extract (or any extract you'd like; optional)
• dried cranberries (recommended mix-in)
• pepitas (pumpkin seeds; recommended mix-in)
• 1.5 cup vegan milk (or water; add until mixture is runny, thick, and smooth (up to 2 cups))

Steps

1. 1

   Preheat your oven to between 425°F and 440°F (218°C - 227°C).

2. 2

   In a large mixing bowl, combine the mochiko (glutinous rice flour), maple syrup, and baking powder.

3. 3

   Add the ube extract (if using) and any mix-ins like dried cranberries and pepitas.

4. 4

   Gradually pour in the vegan milk or water, whisking as you go, until the mixture reaches a consistency that is runny but thick and smooth. Note: You may need between 1 1/2 to 2 cups of liquid.

5. 5

   Portion the batter onto a baking sheet. There is no need to chill the batter before baking.

6. 6

   Bake for 10-12 minutes. The cookies are done when the edges are golden brown and the centers are set.

7. 7

   Remove from the oven. Note that the tops will remain quite white (like white rice), but the bottoms and edges should be nicely browned.

Notes

The author notes that while 1.5 to 2 cups of liquid is suggested, a commenter found that 1 cup was sufficient for their flour; add liquid slowly until the 'runny thick' consistency is achieved. Avoid using white chocolate chips as they may leak and burn at these high temperatures.

Nutrition per serving

• dessert
• snack
• vegan
• gluten-free
• mochi
• korean
• baked