Description
Indulge in these delightful Mochi Cookies, boasting a chewy texture and a burst of sweetness in every bite. These gluten-free treats are perfect for satisfying your dessert cravings!
Ingredients
Scale
Dry Ingredients:
- 1 cup mochiko (sweet rice flour)
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips (or chopped chocolate)
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix milk, melted butter, egg, and vanilla extract. Add to dry ingredients and stir until dough forms.
- Add Chocolate: Fold in chocolate chips. Form dough into balls and place on baking sheet.
- Bake: Bake for 12–15 minutes until golden. Cool before dusting with powdered sugar.
Notes
- These cookies have a chewy, mochi-like texture and are naturally gluten-free.
- You can customize with matcha powder, cocoa powder, or shredded coconut for different flavors.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
