Vegan Mochiko Butter Cookies


  • 1/2 pound Earth Balance vegan butter (2 Earth Balance Buttery Sticks)
  • 3/4 Cup sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1-1/2 Cups flour
  • 1 teaspoon fine sea salt
  • 1/2 Cup mochiko flour
  • 1-2 Cups Erewhon Corn Flakes cereal, crushed fine (use a food processor or blender, not a rolling pin)
  • 1 Cup chopped macadamia nuts (optional) You could even use less. I think chopped pecans would also be good, for a butter-pecan flavor.


  1. Set vegan butter in large mixing bowl to soften. (I lined my baking sheets with parchment paper, but it is possibly not necessary)
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Add sugar to butter, and mix with electric mixer until light and fluffy.
  4. Add vanilla and nuts, and beat again.
  5. In a separate bowl, put flour, baking soda, salt, and mochiko.
  6. Dry whisk the dry ingredients to thoroughly blend.
  7. Add dry ingredients to butter/sugar mixture, and mix until well incorporated.
  8. Chill dough for at least one hour.
  9. Using a level teaspoon or a slightly rounded teaspoon, measure out cookies, roll into balls, and then roll balls into crushed Corn Flakes.
  10. Place cookie balls onto cookie sheet and bake approximately 15 minutes depending upon your oven. I have an electric oven and found that 15 minutes worked for me.

VARIATION: If you wish to make jam thumbprints, use 2 teaspoons of dough per cookies, roll in balls, roll in corn flakes and then make your thumbprint and fill scantily with jam of your flavor. I'll make a note here to try my favorites, either raspberry or guava jam.

NOTES: Keep in mind that these cookies will harden as they continue to cool, and becomes pleasingly crisp. Do not over bake.

Source: Amanda at Peaceful Table