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Mocha Mochi Cookies
(Mocha Sweet Rice Flour Cookies)
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2 tbsp egg replacer
1/3 cup coconut milk
2 1/2 cups mochiko (sweet rice flour)
1 tbsp ground instant coffee
1 tbsp cocoa powder
2 1/2 tsp baking powder
1/2 tsp sea salt
1 cup vegan butter, softened
1 1/2 cups coconut sugar
1 tsp chocolate extract
1 tsp coffee extract
1 tsp pure vanilla extract
1/2 cup toasted black sesame seeds
1/2 cup toasted white sesame seeds
In a small bowl, whisk together the egg replacer and coconut milk. Set aside.
In a large glass mixing bowl, stir together the; mochiko, ground coffee, cocoa powder, baking powder, and sea salt.
In a medium-sized mixing bowl, cream together the vegan butter and coconut sugar. Add the chocolate extract, coffee extract and vanilla extract along with the “egg” mixture. Mix well.
Combine the wet ingredients with the dry ingredients. Fold in the black and white sesame seeds. Use hands to fully incorporate everything. Place batter in fridge for about 30 minutes.
Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.
Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.
Store in air-tight container. (Freezes nicely.)
Yields; about 2 1/2 dozen cookies.
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Remaking the same cake, 3 years later. Yes, they're in the right order. Yes, we did get worse at baking 😂
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Perfect day for an OMM (oat milk mocha 😎)
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Um mocha vegano pra adoçar a vida!
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