Earthy notes of premium matcha meet the indulgent pull of a hidden chocolate center in these unique Matcha & Chocolate Mochi Cookies. By pairing a protein-forward, crisp cookie exterior with a chewy, soft mochi core, you get a satisfying contrast in every bite that feels far more substantial than your standard afternoon snack.

Crafting these requires a bit of patience during the assembly, as the dough is designed to be sturdy enough to hold its shape while the mochi stays tender inside. Using a blend of soy protein and coconut flour creates a dense, satisfying crumb, while a subtle hint of salted caramel provides just the right amount of depth to balance the bitterness of the green tea powder.

These are best enjoyed warm, ideally alongside a fresh brew of coffee or tea once they have had a moment to set. While the shaping process takes a little extra attention, the payoff is a homemade treat that bridges the gap between a chewy dessert and a functional high-protein pick-me-up for those busy mid-week afternoons.

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If you enjoy the earthy profile of green tea paired with chewy textures, you might want to try these vegan matcha cookies with red bean filling for a different take on the classic mochi-cookie combination. For those mornings when you prefer a warm start, this baked chocolate chip pancake bowl offers a cozy, breakfast-friendly way to enjoy that signature matcha and chocolate pairing.

Key Ingredients

Matcha powder: Provides the distinct earthy tea flavor and signature green color of the cookie dough.
Soy protein isolate: Acts as the primary dry base to build the structure of the cookie dough.
Coconut flour: Used in both the cookie and mochi to absorb moisture and create a dense texture.
Psyllium husk: Essential for binding the mochi mixture into a chewy, elastic consistency.
Chocolate syrup: Sweetens the mochi center while contributing to its soft, gooey interior texture.
Apple puree: Functions as a moistening agent to bind the dry cookie ingredients together.
Chocolate chips: Added as a final topping to provide pockets of melted chocolate in every bite.

More Chewy and Chocolatey Treats

For a quick fix, this 60-second protein cookie provides a faster alternative when you need a chocolate hit without heating the oven.
If you love the base recipe but want to keep things simple, these classic matcha chocolate chip cookies remove the mochi layer while keeping the vibrant green tea flavor front and center.
To elevate your dessert game, try this chai-infused ice cream pie which utilizes a chocolate cookie crust to provide a satisfying crunch that complements the creaminess of the filling.

Matcha & Chocolate Mochi Cookie

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Ingredients For Matcha Cookie

4.5g egg white protein powder @julianbakery (or egg white but reduce 30g water// flax-meals)5g matcha powder6g unflavoured soy protein isolate @myvegan15g coconut flour18g salted caramel soy protein isolate @myvegan10g powdered almond/ peanut butter1g baking soda35-40g water/ milk40g apple puree/ greek yogurt (but more sweetener)2g Margarine/ Butter – see notes2g chocolate chips

Ingredients For Mochi

***see notes***3g coconut flour3g psyllium husk12g chocolate syrup @waldenfarmsinternational (or other syrups)50g water/ milk

Method

1. Mix ingredients together (except chocolate chips)2. Form the dough into 2 equal balls, wrap with plastic wrap and place into the fridge3. Mix ingredients for mochi in a microwave bowl, mix until no lumps left4. Microwave on high for 45 secs5. Wrap it and refrigerate for an hour6. Preheat oven to 170/ 160 (fan-forced)7. Flatten the 2 cookie doughs until enough to cover the mochi8. Cover mochi with cookie dough and shape with plastic wrap – see notes9. Place cookie on silicon mat/ baking paper, place chocolate chips on top and bake for 12-14mins (until the top is dry to touch)10. Take the tray out and let cool for at least 15 mins11. Enjoyyyy

Notes

1. I’ve used around 2/3 of the mochi only but it was still too big which make shaping really difficult. Therefore, I’ll suggest halving the ingredients2. I am using @marinfood_official Vegan Margarine coz it has less than 300kcal/ 100g3. Make sure the cookie dough is not too wet – just wet enough to stick everything together is FINE4. The shaping process takes time as the cookie dough is pretty dry and it keeps falling apart – but it’s alright if there are cracks on top, as long as there’s no holes in the bottom (so the mochi won’t stick baking sheet)5. The mochi will expand while baking so it’s fine if the cookie came out with cracks on top

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