The Best Chocolate Chip Mochi Cookies Recipe Made Vegan!
Dec 09, 2023 • Updated Jun 17, 2024
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Delicious, gooey chocolate chip cookies stuffed with a soft and chewy mochi middle. The most delicious Asian-inspired cookie made right at home.
What Makes This Recipe Great
If you’ve never had a Mochi Cookie before, you are in for a real treat. You might be wondering what in the world a mochi cookie even is, and it’s actually a pretty simple concept. Think of your favorite chocolate chip cookie recipe stuffed with delicious chewy mochi in the middle, and that’s it!
Traditional mochi (Japanese rice cake) comes in so many forms– mochi ice cream, mochi ball, Sakura mochi, Kawisha mochi, mochi cake, and even mochi cornbread! I’m obviously very fond of this delicious treat, so making these mochi cookies was a must. The chewy texture of the mochi paired with the crisp cookie edges melted chocolate chips, and sweet flavor is just an absolute explosion of all beloved sweet treats in one.
I adapted this mochi cookie recipe to be completely vegan and gluten-free so you won’t find any large eggs, dairy, or regular butter in this recipe. It turns out, these cookies are AMAZING with easy vegan swaps. The gooey mochi middle is the star of the show in this recipe and I hope you enjoy making and eating them!
Ingredient Notes
Chocolate Chip Cookie
- melted vegan butter
- brown sugar
- aquafaba
- vanilla bean paste or vanilla extract
- gluten-free flour: I recommend using a gluten-free all-purpose flour blend, or use regular all-purpose flour if you aren’t gluten-free.
- baking powder
- baking soda
- sea salt
- dark chocolate chips or chunks
Mochi Recipe
- glutinous rice flour aka mochiko flour: This is a sweet rice flour that you can find at your local Asian grocery store.
- cornstarch
- organic cane sugar
- plant milk
- vegan butter
Step-by-Step Instructions
Prepare Chocolate Chip Cookie Dough
- In a mixing bowl, whip together vegan butter and brown sugar until smooth. Vigorously whisk up the aquafaba until nice and frothy, then add to the bowl of wet ingredients along with vanilla and whisk again.
- Sift in the dry ingredients: flour, baking powder, baking soda, and salt, then use a spatula to gently fold the flour mixture into the wet mixture until the batter is smooth. Fold in dark chocolate chunks and transfer this mixture into the refrigerator while you prepare the stretchy mochi filling.
Prepare Mochi Filling
- In a small, microwave-safe bowl, whisk together flour, cornstarch, sugar, and milk until smooth. Tightly cover with plastic wrap, leaving a small opening on one side of the bowl to allow steam to escape. Microwave for 30 seconds.
- Remove from the microwave and use the spatula to stir in between. Return to the microwave for another 30 seconds and repeat once more, for a total of 3 rounds in the microwave. The mixture should be mochi-like and pull away from the sides of the bowls. If not, return to the microwave and repeat once more.
- Finally, add vegan butter to the mixture and incorporate the spatula into the mochi dough. It may take a little bit of effort but it will eventually work its way into the mochi.
- Transfer the mochi to a nonstick baking mat or nonstick surface and divide mochi into 12 pieces. I found that working with about a tablespoon and a half of mochi works best and you may end up with a little bit of mochi leftover.
Finish Chocolate Chip Mochi Cookies
- Take the cookie dough out of the fridge and scoop 2-3 tablespoons of dough into your hand. Press a piece of mochi into the center and wrap the dough around the mochi to ensure it’s completely covered. Transfer the stuffed dough balls onto a nonstick baking mat-lined baking sheet (or use parchment paper) and repeat until all the dough has been used.
- Transfer the baking sheet to the fridge for at least an hour, or preferably overnight.
- Once ready to bake, preheat the oven to 375F. Leave a generous amount of space between each cookie, roughly 4 inches, and lightly press down the balls of dough before baking.
- Bake for about 15-20 minutes, until edges are golden brown, and sprinkle with flaky salt while hot, if desired. Keep in mind the cookie will continue to bake once pulled from the oven, as it cools. These are larger cookies, so it will feel like you’re baking them for longer than usual.
- Carefully transfer to a wire rack to cool, then serve while still a bit warm. The soft chocolate chip cookie with have crispy edges and gooey strands of mochi in the chewy center. YUM!
Secrets to Success
- This mochi filling recipe is adapted from the I am a food blog, with quantities slightly adjusted and modified to be vegan!
- I recommend using a non-stick baking mat or parchment paper for your prepared baking sheet. This ensures no sticking and easy cleanup.
Storage Tips
Store these mochi cookies in an airtight container at room temperature. Reheat for about 10-15 seconds in the microwave or in the air fryer and serve them warm.
More Vegan Cookie Recipes
White Chocolate Chip & Macadamia Nut Cookies
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
The Best Chocolate Chip Mochi Cookies Recipe Made Vegan!
Ingredients
Chocolate Chip Cookie
- 8 tbsp melted vegan butter unsalted
- 1 cup brown sugar packed
- 3 tbsp aquafaba liquid from can of chickpeas
- 1 tbsp vanilla bean paste
- 1 1/2 cups gluten free flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt kosher
- 1/2 cup dark chocolate chopped
Mochi Filling
- 1/2 cup glutinous rice flour
- 2 tbsp cornstarch
- 1 tbsp organic cane sugar
- 1/2 cup plant milk unsweetened
- 1 tbsp vegan butter room temperature
Instructions
Prepare Chocolate Chip Cookie Dough
- In a mixing bowl, whip together vegan butter and brown sugar until smooth. Vigorously whisk up the aquafaba until nice and frothy, then add to the bowl along with vanilla and whisk again.
- Sift in flour, baking powder, baking soda and salt, then use a spatula to gently fold into the wet mixture until batter is smooth. Fold in dark chocolate chunks and transfer this mixture into the refrigerator while you prepare the mochi filling.
Prepare Mochi Filling
- In a small, microwave safe bowl, whisk together flour, cornstratch, sugar and milk until smooth. Tightly cover with plastic wrap, leaving a small opening on one side of the bowl to allow steam to escape. Microwave for 30 seconds.
- Remove from the microwave and use the spatula to stir in between. Return to the microwave for another 30 seconds and repeat once more, for a total of 3 rounds in the microwave. The mixture should be mochi-like and pull away from the sides of the bowls. If not, return to the microwave and repeat once more.
- Finally, add vegan butter to the mixture and use the spatula to incorporate into the mochi. It may take a little bit of effort but will eventually work its way into the mochi.
- Transfer the mochi to a nonstick baking mat or nonstick surface and divide the mochi into 12 pieces. I found that working with about a tablespoon and a half of mochi works best and you may end up with a little bit of mochi leftover.
Finish Chocolate Chip Mochi Cookies
- Take the cookie dough out of the fridge and scoop 2-3 tablespoons of dough into your hand. Press a piece of mochi into the center and wrap the dough around the mochi to ensure it's completely covered. Transfer the stuffed dough ball onto a nonstick baking mat lined baking sheet and repeat until all the dough has been used.
- Transfer the baking sheet to the fridge for at least an hour, or preferably overnight.
- Once ready to bake, preheat the oven to 375F. Leave a generous amount of space between each cookie, roughly 4 inches, and lightly press down the balls of dough before baking.
- Bake for about 15-20 minutes, until edges are golden brown and sprinkle with flaky salt while hot, if desired. Keep in mind the cookie will continue to bake once pulled from the oven, as it cools. These are larger cookies, so it will feel like you're baking them for longer than usual.
Notes
Secrets to Success
- This mochi filling recipe is adapted from the I am a food blog, with quantities slightly adjusted and modified to be vegan!
- I recommend using a non-stick baking mat or parchment paper for your prepared baking sheet. This ensures no sticking and easy cleanup.
Storage Tips
Store the cookies in an airtight container at room temperature. Reheat for about 10-15 seconds in the microwave or in the air fryer and serve them warm.Nutrition information is automatically calculated, so should only be used as an approximation.
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