RICE FLOUR VEGAN COOKIES RECIPES

Name: Mochi Cookies
Total time: 50 min
Yield: 12
Cuisine: Japanese
Ingredients: 120 g of Glutinous Rice Flour (mochiko); 0.5 tsp of Baking Powder; 30 g of Starch (corn, tapioca, or arrowroot); 90 g of Sugar (or sugar-free erythritol); 60 g of Coconut Oil (softened at room temperature); 60 mL of Coconut Milk Drink (or oat, soy, or almond milk); 85 g of Glutinous Rice Flour (mochiko); 30 g of Icing Sugar (or sugar-free erythritol); 120 mL of Water; Maple Syrup (or honey) to taste; Desiccated Coconut to taste

VEGAN MOCHI COOKIES WITH MOCHI FILLING | FOODACIOUSLY

Vegan Mochi Cookies with Mochi Filling | Foodaciously image

Vegan and gluten-free, these irresistible mochi cookies combine an outer shell of crunchy cookie dough with a soft filling of Japanese mochi dough.

Provided by Foodaciously

Total Time 50 minutes

Yield 12

Number Of Ingredients 11

Ingredients

120 g of Glutinous Rice Flour (mochiko)
0.5 tsp of Baking Powder
30 g of Starch (corn, tapioca, or arrowroot)
90 g of Sugar (or sugar-free erythritol)
60 g of Coconut Oil (softened at room temperature)
60 mL of Coconut Milk Drink (or oat, soy, or almond milk)
85 g of Glutinous Rice Flour (mochiko)
30 g of Icing Sugar (or sugar-free erythritol)
120 mL of Water
Maple Syrup (or honey) to taste
Desiccated Coconut to taste

Steps:

Mix mochiko flour with baking powder, sifted starch, and caster sugar in a bowl. Then, incorporate the softened coconut oil, rubbing it with your fingertips.
Add in the milk and work the ingredients until you have a smooth and uniform dough that holds together when you press it.
Cook glutinous rice flour with icing sugar and water in a pot until smooth and stretchy.
Divide the chilled mochi cookie dough into 30g/1oz pieces, roll them into balls, and flatten them into discs. Then, put a 15g/0.5 oz piece of soft mochi dough in the centre of each disc.
Fold the cookie dough over the mochi filling, pinch it at the top to seal it, and then roll the cookie into a smooth ball.
Place the cookies on a tray lined with baking paper and chill them for 15 minutes in the fridge.
Bake the cookies at 180°C (355°F) for 15 minutes until lightly golden. To garnish, brush the top of the cookies with maple syrup and coat them with desiccated coconut or chopped nuts.

Nutrition Facts : Calories 155 calories, CarbohydrateContent 25 calories, FatContent 5 grams, FiberContent 0 grams, ProteinContent 1 grams, SaturatedFatContent 5 grams, SugarContent 10 grams, UnsaturatedFatContent 1 grams

VEGAN MOCHI COOKIES WITH MOCHI FILLING | FOODACIOUSLY

Vegan Mochi Cookies with Mochi Filling | Foodaciously image

Vegan and gluten-free, these irresistible mochi cookies combine an outer shell of crunchy cookie dough with a soft filling of Japanese mochi dough.

Provided by Foodaciously

Total Time 50 minutes

Yield 12

Number Of Ingredients 11

Ingredients

120 g of Glutinous Rice Flour (mochiko)
0.5 tsp of Baking Powder
30 g of Starch (corn, tapioca, or arrowroot)
90 g of Sugar (or sugar-free erythritol)
60 g of Coconut Oil (softened at room temperature)
60 mL of Coconut Milk Drink (or oat, soy, or almond milk)
85 g of Glutinous Rice Flour (mochiko)
30 g of Icing Sugar (or sugar-free erythritol)
120 mL of Water
Maple Syrup (or honey) to taste
Desiccated Coconut to taste

Steps:

Mix mochiko flour with baking powder, sifted starch, and caster sugar in a bowl. Then, incorporate the softened coconut oil, rubbing it with your fingertips.
Add in the milk and work the ingredients until you have a smooth and uniform dough that holds together when you press it.
Cook glutinous rice flour with icing sugar and water in a pot until smooth and stretchy.
Divide the chilled mochi cookie dough into 30g/1oz pieces, roll them into balls, and flatten them into discs. Then, put a 15g/0.5 oz piece of soft mochi dough in the centre of each disc.
Fold the cookie dough over the mochi filling, pinch it at the top to seal it, and then roll the cookie into a smooth ball.
Place the cookies on a tray lined with baking paper and chill them for 15 minutes in the fridge.
Bake the cookies at 180°C (355°F) for 15 minutes until lightly golden. To garnish, brush the top of the cookies with maple syrup and coat them with desiccated coconut or chopped nuts.

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