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For Matcha Cookie Dough
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 F.
Line a baking sheet with parchment paper, set aside.
For mochi: In a medium microwave safe mixing bowl, add mochiko flour, sugar and Country
Crock Plant Cream, and whisk until no lumps remain.
Cover the bowl with plastic wrap and microwave on high for 2 minutes.
Uncover, and mix the mochi filling with a spatula and set aside for 10 minutes to cool.
Once the mochi is cool enough to handle, grease your hands with Country Crock Plant Butter,
then make 12 equal portions of mochi and roll them into balls, set aside.
For matcha cookie dough: in a large mixing bowl, beat Country Crock Plant Butter, sugar, and
brown sugar, until smooth and creamy.
Now add the egg (or egg replacer) and mix until combined.
Add flour, baking soda, salt and matcha powder to the Plant Butter-sugar mixture, mix until fully
combined. Do not overmix.
Once the dough is ready, fold in the chocolate chips and refrigerate the dough for at least 30
Divide the cookie dough into 12 equal portions and fill each portion with mochi and roll into a ball,
until mochi is completely covered with the cookie dough.
Bake the mochi matcha cookies for 10-12 minutes.
Remove the cookies from the oven but let them sit on the baking sheet for 10-15 minutes before
transferring on a cooling rack.
Serve once cooled and best enjoyed when fresh. Enjoy!
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