Gluten Free Mochi Stuffed Chocolate Cookies

These gluten free mochi stuffed chocolate cookies are one of the best things I’ve made this year. Rich chocolate on the outside, chewy and stretchy mochi on the inside. Every bite is a surprise.

If you’ve never had mochi inside a cookie before, you’re in for a treat. The texture combo is honestly so good – soft, fudgy cookie with that signature mochi pull in the center.

The recipe is naturally gluten free, using almond flour and tapioca starch instead of regular wheat flour. You won’t miss the gluten at all here.

They’re not complicated to make either. The mochi filling comes together in the microwave in under two minutes, and the cookie dough is a pretty standard process.

You’ll want to eat these warm for the best experience. That’s when the mochi is at its stretchiest and the chocolate chips are still melty.

Why You’ll Love This Recipe

That Mochi Surprise Inside – Biting into a rich chocolate cookie and hitting a chewy stretchy mochi center is a texture experience you will not forget.

Naturally Gluten Free – Almond flour and tapioca starch replace regular flour so you get amazing cookies without any gluten free taste compromises.

Warm Gooey Perfection – Served warm these cookies have an incredible molten mochi pull that makes every single bite feel like a special treat.

Textures You Can’t Get From a Normal Cookie – Crispy edges plus a soft chocolate shell plus a stretchy chewy mochi core make this unlike any cookie you have tried.

Ingredients

For the Mochi Filling

• 1/2 cup Sweet Rice Flour (mochiko)
• 3 tbsp Granulated Sugar
• 1/3 cup Whole Milk
• 1 tbsp Unsalted Butter, melted

For the Chocolate Cookies

• 1 1/4 cups Almond Flour
• 1/3 cup Cocoa Powder
• 1/4 cup Tapioca Starch
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Brown Sugar, packed
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1/2 cup Semi-Sweet Chocolate Chips

How to Make

Step 1

Start with the mochi filling. In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and milk until smooth. Microwave for 1 minute, stir well, then microwave for another 30 seconds. Stir in the melted butter until the mixture forms a smooth, stretchy dough.

Step 2

Let the mochi cool slightly until you can handle it. Divide it into 12 equal pieces and roll each into a small ball. Place them on a parchment-lined plate and freeze for at least 30 minutes until firm.

Step 3

In a medium bowl, whisk together the almond flour, cocoa powder, tapioca starch, baking soda, and salt. Set aside.

Step 4

In a large bowl, beat the softened butter and brown sugar together until fluffy, about 3 minutes. Add the egg and vanilla extract and beat until well combined. Gradually mix in the dry ingredients until a thick dough forms, then fold in the chocolate chips.

Step 5

Scoop about 2 tablespoons of cookie dough, flatten it in your palm, and place a frozen mochi ball in the center. Wrap the cookie dough completely around the mochi, sealing it shut and rolling it into a smooth ball. Repeat with the remaining dough and mochi. Place them on a parchment-lined baking sheet and refrigerate for 20 minutes.

Step 6

Preheat your oven to 350F (175C). Bake the cookies for 11 to 13 minutes until the outsides are set but the centers still look soft. Do not overbake because the mochi centers need to stay chewy and stretchy.

Step 7

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm for the best mochi pull and gooey center.

My Tips

Dust Your Hands When Rolling Mochi

Mochi is incredibly sticky, and if you try to roll it into balls with bare dry hands, it will stick to everything and frustrate you. Dust your hands with a little sweet rice flour or tapioca starch before handling it.

This also applies to the surface you’re working on. A light dusting on parchment paper makes dividing the mochi into 12 pieces way easier and cleaner.

Make Sure the Mochi Is Fully Frozen

Don’t rush the freezing step. If the mochi balls are still soft when you try to wrap cookie dough around them, they’ll squish and stick to the dough instead of staying as a separate filling inside.

Give them at least 30 minutes in the freezer, but 45 minutes to an hour is even better. You want them to feel like firm little marbles when you pick them up. This makes wrapping them so much easier.

Seal the Cookie Dough Completely

When you wrap the cookie dough around each mochi ball, make sure there are no gaps or thin spots. If there’s even a small opening, the mochi will push through while baking and create a sticky mess on your baking sheet.

After sealing, roll the ball between your palms a few times to smooth everything out. The dough should be an even thickness all the way around the mochi.

If the dough feels too soft or sticky to work with, pop it in the fridge for 10 minutes to firm it up before wrapping.

More Tasty Recipes

• Gluten Free Caramel Stuffed Chocolate Cookies
• Gluten Free Browned Butter Mochi Cake
• Gluten Free Cookie Butter Stuffed Cookies
• Gluten Free Nutella Stuffed Cookies
• Gluten Free Chocolate Crinkle Cookies

FAQ

Can I make the mochi filling without a microwave?

Yes, you can make it on the stovetop instead. Just combine the sweet rice flour, sugar, and milk in a small nonstick saucepan over medium-low heat and stir constantly until the mixture thickens and pulls away from the sides of the pan. Then stir in the melted butter.

It takes about 3-5 minutes and works just as well. The key is to keep stirring so it doesn’t stick or get lumpy.