Gluten-Free Matcha Mochi-Stuffed Cookies

So I saw these matcha mochi-stuffed cookies on the subtle asian cooking facebook group page yesterday morning, and they looked too good not to make, so I made them last night! This is such a cool hybrid cookie and combines two staple Japanese ingredients–matcha and mochi!

I used gluten-free flour instead of all purpose flour for the cookie and subbed almond milk for milk in the mochi to make it dairy-free. I also added chopped white chocolate melts because I didn’t have white chocolate chips. Instead of steaming the mochi, I just microwaved it for two 30-second intervals. For the mochi, I recommend using Koda Farms rice flour!

Here is the original recipe (since it’s in a closed facebook group, you might not have access to it, but I wanted to give credit regardless). It is measured in grams and mL, so be sure to use a scale if you have one on hand, or use an online measurement converter.

These cookies are soft, pillowy, and moist! I love how the mochi surprises you in the center with a nice chew! They’re not overly sweet, which I like. Next I think I’ll make some adzuki red bean-stuffed matcha cookies!

Gluten-Free Matcha Mochi-Stuffed Cookies

Megan | May 3, 2020

• prep time: 45 minutes
• cook time: 10-12 minutes
• total time: 55 minutes

Servings:

Ingredients:

• Mochi
  • 70 g glutinous rice flour (I used Koda Farms)
  • 30 g cornstarch
  • 150mL milk of choice or water
  • 20 g sugar
  • 1 tsp vegetable oil
• Cookie
  • 180 g gluten-free flour
  • 100 g salted butter, softened
  • 100 g brown sugar
  • 2 tsp matcha
  • 1 tsp baking power
  • 1 egg
  • white chocolate chips

Instructions:

Mochi

1. Start by preheating the oven to 350ºF.
2. Whisk together all mochi ingredients, except oil, in a bowl until combined.
3. Microwave for two 30-second intervals until mixture sticks together.
4. Add in oil and mix until combined. Set aside.

Cookie Dough

1. In a new bowl, cream together sugar and butter with a hand/stand mixer until combined.
2. Add egg and mix until combined.
3. In a separate bowl, whisk the flour, matcha, and baking powder together.
4. Fold the dry ingredients into the wet ingredients.
5. Stir in white chocolate chips, if desired.
6. Cover cookie dough and place in the fridge for 30 minutes.

Assembly

1. Roll mochi into balls, about 1 inch in diameter.
2. Roll cookie dough into 1.5 inch balls and flatten with the palm of your hand.
3. Place the mochi ball onto the cookie dough and cover it up by pinching the dough together. Roll it between the palm of your hands to make the ball smooth.
4. Use your palm to flatten the ball a little bit and place on baking sheet.
5. Bake for 10-12 minutes, or until a toothpick comes out clean.

Nutrition:

Gluten-Free, Dairy Free