The One-Bowl Mochi Cookies I always make for my son after school

Ghost mochi cookies by Kat Lieu

dear friend,

Are you looking for an easy one-bowl cookie recipe that will delight any child and your inner child? I have the perfect recipe for you! These “ghost” mochi cookies are vegan and gluten-free and you whip up the batter in one bowl. They are also highly customizable, and you can add whatever mix-ins your heart desires! Don’t like chocolate chips or blueberries? Use nuts instead!

These cookies are also not too sweet, crispy on the outside, and soft and chewy on the inside. They are mochi cookies after all! One thing of note is that you need to remove these cookies from the hot pan once you take them out of the oven. You don’t want them to get soft and mushy, so let them cool on a wire rack so that they will crisp up nicely!

well, happy baking fam and enjoy these fun and easy cookies! Perfect for Halloween too because you can make them look like ghosts!

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Yield 7 large cookies

Author Kat Lieu

Prep time

10 Min

Cook time

13 Min

Total time

23 Min

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Ghost Mochi Cookies Recipe

These vegan and gluten-free cookies are so fun and easy to make. You're going to want to make them again and again, for the kiddos in your life, and your inner child! One mochi cookie is never enough!

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Ingredients

• 1 cup Mochiki or glutinous rice flour
• 1/4 cup granulated sugar or organic sugar
• 1/2 teaspoon baking powder
• 1 cup of water
• 1/2 cup mix-ins of your choice, like vegan chocolate chips or blueberries

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Add the glutinous rice flour, sugar, and baking powder, and mix until combined. Add half of the water and mix. You want a cohesive batter that resembles mashed potatoes. Add a little more water at a time, but don't use all of it if the batter looks too runny.
3. Spoon rounds onto the baking sheet. You should have enough for about 7 large cookies. Give them each a little space. The cookies don't spread much. Top the cookies for your mix-ins.
4. Bake until the edges and bottoms are golden-brown, about 12 to 13 minutes.
5. Transfer the cookies to a wire rack to cool, so they don't continue steaming in the pan.
6. Store in an airtight container and reheat in toaster oven or oven for a few minutes at 350F the next day or so. They don't keep well for more than a few days because they are rice.

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