Chewy Red Bean Cookies with Pandan Mochi Pieces
- 1 cup of pandan mochi or any flavor you’d like to use
- 1 cup of sweetened red beans
- Alternatively, you can soak a cup of red beans in water overnight and add a tablespoon of honey. You could also try this recipe with other beans, such as black beans or mung beans.
- 2 tablespoons olive oil
- 2 tablespoons almond butter
- You can also use peanut butter, sunflower butter, or basically any nut butter.
- 2 tablespoons oat milk
- I used oat milk, but you could use almond milk, coconut milk, cashew milk, etc.
- 1/2 cup granulated sugar
- 1/2 cup sesame seeds
- 1/4 cup rice flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- First, let’s make some mochi, using this recipe for Easy Homemade Mochi or buy some from your local grocery store. Cut up the mochi into tiny pieces, similar to the size of chocolate chips.
- Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.
- In a bowl of a stand mixer, add red beans, olive oil, almond butter, and oat milk. Mix on medium high speed until combined.
- In a food processor (or mini blender), grind sesame seeds into flour. Add sesame seed powder, granulated sugar, rice flour, tapioca starch, baking powder, and salt. Mix on medium speed for 5 minutes or until combined. The texture of the batter should be thick, but scoopable by spoon and not too wet.
- Add in mochi pieces and fold into the batter with a spatula.
- Using a spoon, scoop the batter onto the cookie sheet. Make sure you spread them out a bit (3 inches apart) because these probably will spread.
- Bake at 375 degrees for about 20 minutes or until golden brown, and then you’re done!
Chewy Red Bean Cookies with Pandan Mochi Pieces is my first ever attempt at creating a gluten-free, dairy-free, egg-free cookie recipe from scratch. These are so delicious to eat straight out of the oven, since the mochi pieces are still all nice, warm and chewy. Let’s make putting beans in cookies a thing!