Make ghost mochi cookies that everyone will love this Halloween. These vegan and gluten-free cookies come together in one bowl with simple pantry ingredients. Each bite tastes soft, chewy, and slightly crisp on the edges. You can add your favorite mix-ins like chocolate chips, blueberries, or nuts to make them your own. Bake them fresh, let them cool on a wire rack, and enjoy a not-too-sweet treat that feels playful, cozy, and full of childhood joy.

Bring fall’s favorite drink, pumpkin spice latte, to your cookie table with these soft and lightly spiced Pumpkin Spice Latte Cookies. Made with real pumpkin puree, warm cinnamon, and a creamy mascarpone-whipped cream frosting, these delicious cookies are not too sweet, perfectly cozy, and easy to make for autumn gatherings and holiday parties. Like a warm sweater and hug with each bite, you might want to make these year-round, though we wait all year to make them!

Did you know you can make 2-ingredient cookies and pancakes with just ice cream and glutinous rice flour? This quick and easy recipe works for both chewy cookies and fluffy gluten-free pancakes—perfect for creative snacking. Customize with your favorite ice cream flavors, add baking powder for extra fluff, and enjoy endless variations from matcha to cookies-and-cream.

Make the viral Dubai chocolate cookies at home with this easy recipe! These not-too-sweet cookies are rich, fudgy, vegan, and gluten-free, made with mochiko, cocoa, pistachios, and your choice of cornflakes or kataifi for crunch.

These easy, one bowl vegan miso chocolate cookies are gluten-free, chewy on the inside, crisp on the edges, and perfectly balanced with a touch of savory umami. A simple recipe made with red miso, cocoa, and dairy-free chocolate chips, it is ideal for holiday cookie boxes, bake sales, or anytime you need a not-too-sweet treat.

These Ube Mochi Crinkle Cookies are chewy, coconutty, lavender-hued, and made with Trader Joe’s Ube Mochi Pancake & Waffle Mix. Just 4 ingredients, naturally vegan and gluten-free!

These ube crinkle cookies are a showstopper—crispy on the outside, soft and tender inside, with vibrant purple color and sweet nutty flavor. Made with ube halaya, miso, and lemon zest, they’re easy to make, not too sweet, and perfect for holiday cookie boxes or potlucks.

Give classic Rice Krispies treats a vibrant Filipino twist with ube extract, ube halaya, and a hint of red miso for balance. These no-bake bars are chewy, colorful, and irresistibly flavorful. They are perfect for quick desserts, potlucks, and summer snacking, or anytime you’re in need of something comforting and not too sweet.

These bold, Asian-inspired chocolate chip cookies feature a surprising twist—fish sauce! Balanced with brown sugar, dark chocolate, sesame seeds, and sea salt, this umami-packed cookie recipe is sweet, savory, and unforgettable.

These double chocolate chip cookies are everything: rich, melty, quick to whip up, and unforgettable. They straddle the line between cookie and brownie, with a deep chocolate flavor, a touch of tang from apple cider vinegar, and a savory kick from black miso that adds pure magic. They’re not too sweet, which makes them perfect for whenever you need a pick-me-up. I love topping them with sea salt flakes—and sometimes sesame seeds, dried cherries, or chopped walnuts for extra flair. Make a dozen now, freeze a few for later, and enjoy warm cookies whenever the craving hits.

Discover the ultimate Chili Crisp Peanut Butter Cookie recipe by James Beard-nominated pastry chef Clarice Lam. These chewy cookies blend sweet, nutty peanut butter with the bold, spicy umami kick of Lao Gan Ma chili crisp, inspired by the flavors of cold spicy peanut noodles. Perfect for adventurous snackers and spice lovers, this unique cookie recipe is easy to make, with rich molasses notes from dark brown sugar and a chewy center. Chill the dough overnight for best results and enjoy a modern Asian twist on a classic favorite. Great for pairing with takeout or sharing with fellow chili crisp fans!

These strawberry cake mix cookies are soft, chewy, and so easy to make! You only need four ingredrients ingredients and a few minutes of prep for the perfect pink cookie this summer. Great for beginners and busy bakers. Plus, customize with white chocolate, nuts, or sprinkles! 🍓✨

What if we take the viral Dubai chocolate but made it as a chocolate chip cookie filling? The result? A cookie I can’t stop making or eating!

If you’ve never baked with miso before, this is your sign to do so. I recently found a tub of black miso in a Japanese supermarket, and knew I had to bake with it. Black miso is brackish, with tangy and caramel notes, and it looks like a tub of chocolate cookie dough!

I made these delicious black miso chocolate chip cookies for you. They’re studded with semi-sweet and dark chocolates, which melt into beautiful pools. Plus, these cookies are not too sweet, with a hint of umami and tang that’s super pleasant, and one cookie will never be enough, I promise you.

Easy one-bowl or one blender ube Mochi Brownies recipe by Kat Lieu- A chewy, vibrant fusion of brownies and mochi with the irresistible flavor of ube halaya and ube extract. Perfectly spongey, toothsome, and topped with white chocolate chips for a unique holiday treat. These brownies are gluten-free and you can make them vegan as well!

Craving quick cookies, I whipped up these one-bowl wonders that perfectly hit the spot. Inspired by a viral reel from imchaee on TikTok, these cookies are not just easy to whip up, but they're also gluten-free and vegan. I adore their contrasting textures: a crispy exterior complemented by an irresistibly chewy, mochi-like interior. I chose to infuse mine with ube extract, lending them a delightful purple hue. But the beauty of this recipe lies in its versatility — feel free to get creative with mix-ins and various extracts to customize the flavor and color.

They disappeared from my plate so swiftly that I can't give you any storage recommendations just yet. Nonetheless, I urge you to give them a whirl! Make my version of the viral and trending Korean rice cake cookies, or call them mochi cookies!

We've all seen sweet potato brownies take over social media, but what you haven't seen yet is this: a vegan, gluten-free purple sweet potato mochi brownie. Yup, you read that right—this is a brownie that breaks all the rules and yet tastes like a dream.

I literally had a dream about these brownies.

And I made them for Kenji Lopez-Alt in my dream.

LOL. Learn how to make the best gluten-free and vegan mochi brownies using roasted sweet potatoes!

Let’s make a delicious and moist lemon loaf, except with yuzu and miso, to give Starbucks’ famous iced lemon loaf recipe a fun Asian spin! Bake this at home today with Kat Lieu’s amazing “copycat recipe.”

Here’s a simple gluten-free mochi brownies recipe by Kat Lieu, a little spicy and red velvet thanks to beet powder and doubanjiang

Let’s make Chinese peanut cookies for Lunar New Year, and cheat a little by using peanut butter with an amazing and easy recipe by Kat Lieu!