With mochiko being a new-found flour friend, I’ve been on the hunt for good mochi cookie recipes. Not really seeing anything super exciting, yet while also being taunted by Pumpkin Mochi by justJENN recipes, I came up with a theory.
Pumpkin cookies are often super cakey, and mochi is wonderfully chewy. What if you just replace the regular flour in pumpkin cookies with mochiko? Answer: Jessica worries and spends lots of quality time with google.
The solution that I was happiest with and ended up using came from Joy of Baking, where it’s suggested to use 7/8 cup rice flour to 1 cup all-purpose flour. Mochiko is actually sweet rice flour (or glutinous rice flour), but I decided to give it a shot anyway. To make life easier, I went with her recipe for pumpkin cookies. 2 cups all-purpose flour? 1 3/4 cups mochiko! Maybe too easy?
My uneasiness with flour experimentation and the lack of daylight at 1 a.m. means no process photos. You can see that they turned out looking like totally legit cookies, though! They tasted like totally legit delicious cookies, too.