These viral mochi cookies are delightfully chewy on the inside with lightly crisp edges, making them a unique treat for cookie lovers. Inspired by Korean rice cake cookies, these gluten-free and vegan cookies come together in one bowl with simple ingredients and endless flavor possibilities. Whether flavored with ube extract for a beautiful purple hue or customized with chocolate chips and dried fruit, these cookies are quick, satisfying, and perfect alongside a warm cup of tea.
Why You’ll Love This Recipe
Easy one-bowl recipe with minimal cleanup
Naturally gluten-free thanks to glutinous rice flour
Vegan-friendly and easily customizable
Chewy mochi-like texture with crisp golden edges
Perfect for experimenting with different flavors and mix-ins
Quick to make in under 30 minutes
Great for tea time, dessert platters, or snacking
Beautiful color options using extracts like ube or pandan
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups mochiko or glutinous rice flour
1/3 cup maple syrup
2 cups vegan milk or water, added gradually as needed
1 teaspoon ube extract or any flavor extract of choice (optional)
1/3 cup dried cranberries, raisins, chocolate chips, chopped nuts, or a combination
1/2 tablespoon baking powder
Parchment paper for lining the baking sheet
The glutinous rice flour is the key ingredient that creates the signature chewy texture. Despite the name, glutinous rice flour does not contain gluten. Maple syrup adds natural sweetness and moisture, while vegan milk creates a smooth batter consistency. The baking powder helps give the cookies a slightly airy interior while maintaining their chewy bite.
Directions
Preheat your oven to 425°F and line a baking sheet with parchment paper. This high temperature helps create the lightly crisp exterior while keeping the centers soft and chewy.
In a large mixing bowl, combine the mochiko flour and maple syrup. Slowly pour in the vegan milk or water while stirring continuously. Mix until the batter becomes smooth, thick, and slightly runny. The consistency should resemble a thick cake batter.
Add the ube extract or your preferred flavor extract if using. Stir until evenly incorporated. Ube extract gives the cookies a lovely purple color and subtle sweet flavor, but vanilla, pandan, almond, or coconut extract also work beautifully.
Fold in your chosen mix-ins such as dried cranberries, raisins, chocolate chips, or chopped nuts. Be careful not to overmix the batter.
Add the baking powder and stir gently until fully combined. Allow the batter to rest for a few minutes so the flour can hydrate properly.
Using a cookie scoop or spoon, place portions of batter onto the prepared baking sheet. Leave some space between each cookie since they spread slightly during baking. You can shape them into large cookies around 3 inches wide for a bakery-style appearance.
Bake for 10 to 12 minutes or until the edges and bottoms turn lightly golden brown. The tops may remain pale due to the rice flour, but the cookies are done when the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes. The texture will continue to develop as they cool.
Serve warm or at room temperature with tea, coffee, or your favorite milk beverage.
Servings and timing
Servings: 4 large cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
For a chocolate version, add cocoa powder and chocolate chips to the batter. You can also use matcha powder for earthy green tea flavor or pandan extract for a fragrant Southeast Asian twist.
Swap the dried fruit for chopped walnuts, pistachios, or almonds for added crunch. Toasted coconut flakes also make an excellent addition.
If you prefer sweeter cookies, increase the maple syrup slightly or add a spoonful of sugar to the batter.
For a softer texture, use full-fat coconut milk instead of water or plain vegan milk.
Storage/Reheating
Store leftover mochi cookies in an airtight container at room temperature for up to 2 days. Because of their chewy texture, they are best enjoyed fresh on the day they are baked.
For longer storage, refrigerate them for up to 5 days. The cookies may firm up slightly in the refrigerator, but reheating restores their chewy texture.
To reheat, warm the cookies in a 300°F oven for about 5 minutes or microwave for 10 to 15 seconds until soft and warm.
You can also freeze the cookies in a sealed freezer-safe container for up to 2 months. Thaw at room temperature before reheating.
FAQs
What are mochi cookies?
Mochi cookies are chewy cookies made with glutinous rice flour, giving them a texture similar to Japanese mochi or Korean rice cakes.
Is glutinous rice flour gluten-free?
Yes, despite the name, glutinous rice flour does not contain gluten and is naturally gluten-free.
Can I use regular flour instead?
No, regular flour will not create the same chewy texture. Mochiko or glutinous rice flour is essential for this recipe.
What does ube extract taste like?
Ube extract has a mildly sweet and nutty vanilla-like flavor with earthy notes.
Can I make these cookies without extract?
Yes, the extract is optional. The cookies will still taste delicious with the natural sweetness of the maple syrup.
Why are my cookies too dense?
Too little liquid can make the batter overly thick. Add vegan milk gradually until the batter becomes smooth and slightly runny.
Can I add chocolate chips?
Absolutely. Chocolate chips pair wonderfully with the chewy texture of these cookies.
How do I know when the cookies are done?
The edges and bottoms should be lightly golden, and the centers should appear set.
Can I make smaller cookies?
Yes, simply reduce the baking time by a few minutes for smaller cookies.
Are these cookies best warm or cooled?
They are delicious both ways, but many people enjoy them slightly warm for the ultimate chewy texture.
Conclusion
These viral mochi cookies are a fun and easy dessert that combines crisp edges with irresistibly chewy centers. Made with simple pantry ingredients and customizable flavors, they are perfect for anyone looking for a gluten-free and vegan-friendly treat. Whether you choose classic chocolate chips, fruity cranberries, or vibrant ube flavoring, these cookies are guaranteed to disappear quickly from the plate.
These viral mochi cookies are chewy, soft, and lightly crisp around the edges with a unique rice cake-inspired texture. Made with glutinous rice flour, maple syrup, and customizable mix-ins, these gluten-free and vegan cookies are easy to prepare and perfect for tea time, dessert platters, or quick sweet cravings.
Total Time:25 minutes
Yield:4 large cookies
Ingredients
2 cups mochiko or glutinous rice flour
1/3 cup maple syrup
2 cups vegan milk or water, added gradually as needed
1 teaspoon ube extract or flavor extract of choice (optional)
1/3 cup dried cranberries, raisins, chocolate chips, chopped nuts, or a combination
1/2 tablespoon baking powder
Parchment paper for lining the baking sheet
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the glutinous rice flour and maple syrup.
Gradually add the vegan milk or water while stirring continuously until a smooth, thick, slightly runny batter forms.
Add the ube extract or chosen flavor extract if using and stir until evenly combined.
Fold in the dried cranberries, raisins, chocolate chips, nuts, or other mix-ins.
Add the baking powder and mix gently until fully incorporated.
Allow the batter to rest for a few minutes so the flour can hydrate properly.
Using a spoon or cookie scoop, portion the batter onto the prepared baking sheet, leaving space between each cookie.
Bake for 10 to 12 minutes or until the bottoms and edges are lightly golden and the centers appear set.
Remove from the oven and allow the cookies to cool on the baking sheet for several minutes.
Serve warm or at room temperature.
Notes
Glutinous rice flour is essential for the chewy mochi texture.
Despite the name, glutinous rice flour is naturally gluten-free.
Ube extract adds color and subtle sweet flavor but is optional.
Chocolate chips, dried fruit, and nuts all work well as mix-ins.
Full-fat coconut milk creates an even softer and richer texture.
The cookies are best enjoyed fresh while still chewy.
Reheat briefly to restore softness after refrigeration.
