how to make lemon and blueberry mochi cookies with water

Kat Lieu's one-bowl cookies of the summer are vegan and gluten-free

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dear friend,

if you’ve been searching for the perfect summer cookie that’s also gluten-free, vegan, recession-proof, and quite woke (lmao), you’ve found them in my lemon and blueberry mochi cookies. *PS: they have fiber too!*

The outside is crispy while the inside is tender and chewy, like the finest boba or bounciest mochi.

This one-bowl recipe is relatively easy to perfect at home, though many have told me their batter ends up a little too runny or the cookies become too flat.

Here are some keys for success:

1. Don’t overmix the batter. You want it to be a mashed potato consistency. Once the batter is well-combined and reaches that consistency, stop mixing it. Let it rest for a few minutes on the counter.

2. Use mochiko or glutinous rice flour. I'm sorry, but if you use regular rice flour, you’ll have a very runny batter and a very flat cookie. Glutinous means sticky or glue-like by the way, not of gluten. These cookies are 100% gluten-free.

3. If the cookies are too sticky, grease your parchment paper. Because we’re adding blueberries, they will be stickier than my normal mochi cookies.

4. I will leave more tips and keys for success below for my premium subscribers.

Kat Lieu’s One-Bowl Vegan and Gluten-Free Mochi Cookies Recipes (LEMON and BLUEBERRY)

Makes about 10 to 12 large cookies
Prep Time: 10 minutes
Cook Time: About 14 minutes

Reel for reference:

katlieu

A post shared by @katlieu

Ingredients

For the cookies:

• 2 1/3 cups (about 350g) glutinous rice flour (like Mochiko)

• 2 cups (480ml) cold or room temp water

• 1 tablespoon neutral oil or olive oil (the oil keeps the cookies from sticking to the parchment paper)

• 1/3 to 1/2 cup (67g to 100g) granulated sugar, to taste (Sugar is the key to the crispness, by the way!)

• 1 1/2 cups (about 200g) mix-ins of your choice (chocolate chips, dried fruit, nuts, etc.) Here I used frozen blueberries and lemon zest. For more lemon flavor, add a tablespoon of lemon juice

• Note that a tablespoon of red or white miso will add a pleasant flavor, so feel free to also mix that in, or a little salt

For changing the cookie flavor

• 1 teaspoon ube or pandan extract

• or 1 tablespoon matcha powder

• Tips: You can divide the batter into separate bowls and add different extracts or powders to create fun, colorful flavor variations in one batch!

• Also, use dark brown sugar instead of granulated sugar if you want to have brown cookies instead of the plain white version.

Instructions

1. Gather your ingredients. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment paper. (Never wax paper! Silicone mats work too.)

3. Combine glutinous rice flour, water, oil, and sugar, and miso if using, in a large mixing bowl. Stir just until smooth, mashed potato consistency.

4. If using flavor add-ins like matcha or ube extract, mix them in now, once the batter is fully formed.

5. Fold in your mix-ins last.

6. Drop spoonfuls of batter onto your baking sheet. Use damp fingers or a spoon to round them into cookie shapes. Leave about 1 inch (2.5cm) between each cookie—they don’t spread much.

7. Bake for 13 to 14 minutes, or until tops are firm and slightly crisp, edges golden, and bottoms browned.

8. Immediately transfer cookies to a wire rack to cool. If left on the baking sheet, they may steam up and soften. Top with more lemon zest.

Storage: Keep cookies in an airtight container at room temperature for up to 2 days.
To refresh the crispiness, pop them in the toaster oven for a few minutes the next day.

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