Matcha & Chocolate Mochi Cookie

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