Gluten-free Vegan Double Chocolate Mochi Cookies

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.

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.

Wrap the dough with cling foil and chill for 15 to 20 minutes to make it firm.

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. (shiratamako)

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).

Preheat the oven to 180°C (350F°) and line a baking sheet with parchment paper.

Divide cookie dough into 18 small balls (around 20 grams each).

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.

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.