Black Sesame Mochi Cookies (Gluten Free)

Nutty black sesame cookies stuffed with soft and chewy mochi. Every single cookie bite is a surprise combo you didn’t know you needed!

It’s no secret that I LOVE mochi. I would eat mochi in every shape and form all the time when I was living in Taiwan or visiting Japan. Something about the sticky and chewy texture is both heavenly and addicting. I try to incorporate mochi in a lot of my dessert recipes. These Black Sesame Mochi Muffins and Miso Tahini Muffins are some of the most popular recipes on the blog!

It is also pretty obvious that I love making stuffed cookies. So I thought why not combine two of my favorite things? And guys, let me tell you! These cookies are out of this world! Not only are they crumby and chewy, they also have an intense nutty flavor from the roasted sesame seeds. And that’s not it! These cookies are also gluten-free. But if you do not have diet restriction, you can certainly use regular all purpose flour.

BLACK SESAME PASTE

You can use either store bought or homemade black sesame paste. If you can’t find Chinese black sesame paste, you may use black tahini as substitute. However, there is a difference between tahini and black sesame paste.

Tahini is a made from raw sesame seeds whereas Chinese sesame paste is made from toasted black sesame seeds. Chinese black sesame paste has a darker, nuttier, and stronger flavor than tahini.

GLUTINOUS RICE FLOUR

To make traditional mochi, steam rice is smashed and pounded continuously with a wooden mallets in a mortar. It is an extremely labor intensive process. To make things easier at home, you can buy glutinous rice flour or sweet rice flour from Asian grocery store or online, and use a microwave.

To make mochi the quick and easy way, simply combine glutinous rice flour, sugar and milk in a microwave-safe bowl. Whisk them together until no lumps are visible.

Microwave the bowl on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl. Be very careful as mochi can be very hot and sticky. Let cool for 10 minutes.

To shape mochi, grease your hands with butter or cooking spray. Divide mochi into 18 equal portions and use your palms to roll them into balls.

Fresh mochi is soft, sticky, and chewy, and it is best to be eaten on the same day. It has a tendency to harden very quickly. If the mochi is left out for too long, it becomes dry and hard. 

HOW TO STUFF MOCHI INTO COOKIES?

1. Scoop 2 TBSP of the chilled black sesame cookie dough
2. Roll dough into a ball
3. Flatten it out, and make a dent in the middle
4. Top with a mochi ball, then use your hands to seal the dough edges around the mochi until it is completely covered
5. Sprinkle and gently press some black sesame seeds on top if desired.
6. Repeat until all dough is used (yield about 18 cookies)

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Black Sesame Mochi Cookies (Gluten Free)

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★★★★★

5 from 1 reviews

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 12 mins
• Total Time: 57 mins
• Yield: 18 cookies 1x

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Description

Nutty black sesame cookies stuffed with soft and chewy mochi. Every single cookie bite is a surprise combo you didn’t know you needed!

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Ingredients

Scale 1x2x3x

• 2 ½ cup gluten free flour (or all purpose flour)
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• ¾ cup brown sugar
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 ½ cup black sesame paste (store bought or homemade)

Mochi

• ⅔ cup glutinous rice flour
• 2 tbsp granulated sugar
• ⅔ cup milk

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Instructions

Mochi

1. In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.
2. Microwave on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl (very sticky and hot, be careful!). Let cool for 10 minutes.
3. Grease your hands with butter or cooking spray. Separate mochi into 18 equal portions and roll them into balls. Set aside.

Black Sesame Cookies

1. In a large mixing bowl, add butter, brown sugar and granulated sugar. Using a electric mixer with paddle attachment, beat butter and sugars together until smooth and creamy. Then add eggs, one at a time. Then add black sesame paste and continue mixing until combined.
2. In a separate bowl, combine flour, baking powder, baking soda, and salt together.
3. Add the dry flour mixture into the wet ingredients, mix until just combined.
4. Chill the dough in the refrigerator for about 15-30 minutes.
5. Preheat the oven to 375°F. Line baking sheets with parchment paper or grease with cooking spray.
6. ASSEMBLY: Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Top with a mochi ball, then use your hands to seal the dough edges around mochi until it is completely covered. Add some black sesame seeds on top if desired. Repeat until all dough is used (yield about 18 cookies).
   
7. Place cookies onto the prepared baking sheets, leaving about 2 inches apart.
8. Bake for 12-13 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!

Notes

Cookies can be stored in an air tight container for up to 3 days.

 

Fresh mochi is soft, sticky, and chewy, and it is best to be eaten on the same day. It has a tendency to harden very quickly. If the mochi is left out for too long, it becomes dry and hard. 

• Category: Dessert
• Cuisine: American, Chinese, Japanese

Keywords: almond cookies, black sesame, mochi