how to make the best cookies with water

ready to bake up some magic at home? let's make my viral vegan and gluten-free mochi cookies

ANNOUNCEMENT

my dear friend, my next cookbook, 108 Asian Cookies, is coming this October, and if you preorder now, you will receive a year-long subscription to my premium substack (worth $70) and access to new recipes all year long! Preorders mean so, so much to underrepresented authors like me and show publishers and retailers that voices like mine deserve prominent spaces on the bookshelves! Thank you!

END OF ANNOUNCEMENT

dear friend,

I recently baked over a hundred cookies (all recipes from my upcoming cookbook, 108 Asian Cookies) for an event, and halfway through, I realized I had not made an allergen-free cookie. After a few minutes of deliberation and raiding my pantry to see what ingredients I had left to work with, I decided to make a few dozen of my viral mochi cookies.

Normally, I’d make them with oat or another plant-based milk, but groceries are getting expensive. So I decided to use water, yes, plain water, to make my mochi cookies, and luckily, they came out GREAT!!!

The cookies were crispy on the outside and chewy on the inside, like the best QQ mochi. They were also not too sweet. Plus, at first glance, they looked like cookies made with wheat flour. My son and mother both loved these cookies and kept coming back for more.

I also love that this is a gluten-free, vegan, and one-bowl recipe that you can customize and personalize. Almost any mix-ins, such as chocolate chips, nuts, and berries, work with these cookies. And let’s say you want ube or matcha-flavored cookies. You can mix either ingredient into the cookie batter and transform the cookies.

These cookies were also not flat like pancakes (or mousepads, as some people have called my mochi cookies in the past). Please note that this recipe is new, and perfected, so it is different from the previous version of my mochi cookies. This one uses no baking powder.

By the way, you don’t need to rest or chill this cookie batter. That’s right—no waiting around. Since no wheat flour or gluten is involved, there’s no need to relax any gluten strands. The dough holds together beautifully and bakes up immediately, which means you can satisfy that mochi cookie craving fast.

My dear friend, I did it. I’ve perfected my mochi cookies recipe and am happy to share it with you—well, with my premium Substack subscribers. Thank you so much for your love and support!!

So, gather your ingredients and let’s bake. But most importantly, let’s celebrate and show the world what Asian cookies can do.

Reel for reference:

katlieu

A post shared by @katlieu

Kat Lieu’s One-Bowl Vegan and Gluten-Free Mochi Cookies Recipes

Makes about 12 to 16 large cookies
Prep Time: 10 minutes
Cook Time: 12 to 13 minutes

Ingredients