Gluten-free Vegan Double Chocolate Mochi Cookies 無麩純素雙重朱古力麻糬曲奇
As a cookie and mochi lover, adding chocolate chips to chocolate cookies is not enough for me, so let’s stuff them with mochi! The joy is for everyone as these soft and chewy cookies are gluten-free+vegan!These mochi stuffed cookies are crispy on the edge, and they’re not only soft on the inside, but BOUNCY and ELASTIC! After tasting the first batch I baked, I truly thought that creating a gluten-free and vegan recipe for this popular dessert was one of the best things I’ve ever done! They were incredibly amazing!身為曲奇控和麻糬控，在朱古力曲奇加朱古力碎已經不夠滿足我了，將肥嘟嘟圓碌碌白雪雪(詞彙超豐富)的煙韌Q彈麻糬包進去吧! 這是所有人都能享受的超治癒甜品，因為它是無麩質+純素的!這些麻糬曲奇外脆，內軟之餘更是超級彈牙! 焗完第一批之後，我真心覺得為這個甜品製作一個無麩質+純素的食譜是我做過的最好的事情之一! 實在太好吃了!
Ingredients
For Cookie Dough
- 150 grams gluten-free plain flour 無麩質麵粉 I used Doves Farm
- 25 grams cacao powder 可可粉 1/4 cup
- 1/2 teaspoon xanthan gum 黃原膠 omit if your flour blend contains it 省略如你的麵粉中已含有
- 1 teaspoon baking powder 泡打粉
- 1/2 teaspoon baking soda 梳打粉
- 1 tablespoon ground flaxseed 亞麻籽細粉
- 3 tablespoon water 水
- 113 grams vegan butter 純素牛油 soften but not melted 軟化 - 1/2 cup
- 100 grams organic cane sugar 有機蔗糖 2/3 cup
- 1/2 teaspoon vanilla extract 雲尼拿香油
- chocolate chunks/chips 朱古力塊/碎 for topping 鋪面用
- sea salt flakes 海鹽碎 for garnishing 裝飾用
For Mochi
- 25 grams shiratamako 白玉粉 see blog for substitution 取代請見網誌內文
- 12 grams organic cane sugar 有機蔗糖 1 tablespoon
- 45 milliliter warm water 水 3 tablespoons
- potato starch/cornstarch 太白粉/鷹粟粉 for dusting 手粉用
Instructions
For Cookie Dough 製作曲奇皮
- In a small bowl stir ground flaxseed and water together to make a flaxseed egg. Let sit for about 10 to 15 minutes until the mixture develops a gel-like consistency. Meanwhile, in a separate bowl whisk together gluten-free plain flour, cacao powder, xanthan gum (if using), baking powder and baking soda. Set aside.在小碗中，將亞麻籽細粉和水拌勻，製成亞麻籽素蛋。靜置約10至15分鐘，直到混合物變成凝膠狀稠度。同時，在另一隻碗中，將無麩質麵粉、可可粉、黃原膠 (如使用)、泡打粉和蘇打粉拌勻備用。
- In a medium bowl, cream vegan butter and cane sugar using a hand mixer at low speed. Mix until the mixture is light and fluffy, then add the flaxseed egg and vanilla extract and mix them with a spatula. Add flour mixture and stir to combine. 在中型碗中，用手動攪拌器低速攪拌純素牛油和蔗糖，直至變成蓬鬆忌廉狀。然後加入亞麻籽素蛋和雲尼拿香油，用刮刀將其混合。再加入麵粉混合物，攪拌至無粉粒。
- Wrap the dough with cling foil and chill for 15 to 20 minutes to make it firm.用保鮮紙包起麵團，放入雪櫃冷藏15至20分鐘待其結硬。
For Mochi 麻糬製作
- While the cookie dough is chilling in the refrigerator. In a medium mixing bowl whisk together shiratamako and cane sugar. Pour warm water into the bowl and mix until combined. Steam for 10 minutes over medium heat until the batter becomes solid.當曲奇皮在雪櫃中冷藏時，在一個中等型碗中，將白玉粉 (shiratamako) 和蔗糖混合，然後倒入溫水，攪拌直至完全混和。用中火蒸10分鐘，直至麵糊凝結。
- Dust a non-stick working surface generously with cornstarch. Remove mochi from the heat and use a scraper to transfer the mochi to the working surface. While it becomes cool enough to work with, dust the mochi with more cornstarch again. Cut it into 18 equal portions (5-6 grams each).將鷹粟粉灑到不黏的工作面上。將蒸好的麻糬離火，用刮刀將麻糬轉移到工作面。當它變得不燙手時，便可以用更多的鷹粟粉撒在麻糬上，然後將麻糬切成18等份 (每份約5-6克)。
Assembling & Baking 包餡及烤焗
- Preheat the oven to 180°C (350F°) and line a baking sheet with parchment paper.焗爐預熱至180°C (350F°)，並在焗盤上鋪上牛油紙。
- Divide cookie dough into 18 small balls (around 20 grams each).將曲奇皮分成18個小麵團 (每個約20克)，搓圓。
- Flatten each cookie ball and place a mochi ball onto it. Seal the cookie by gathering all sides together. Roll it into a ball and press it gently into cookie shape. Press in chocolate chunks/chips.將曲奇小麵團壓平，然後在中間放上一顆麻糬球。將曲奇皮包住麻糬，封口，再將其搓成球狀，然後輕輕地壓平成曲奇形狀，最後朱古力塊/碎壓到曲奇表面。
- Bake for 15 to 20 minutes (I baked for 17 minutes). Let cool on the baking sheet for about 10 minutes before transferring to the cooling rack. Serve warm or at room temperature.放進焗爐焗15至20分鐘 (我焗了17分鐘)。出爐後讓其在烤盤上冷卻約10分鐘，然後才轉移到冷卻架上。趁暖或室溫吃暖最好!