Snacks 🤖 AI Generated

Mochi Stuffed Lava Cookie | 40% Fewer Calories

Chewy mochi center baked inside a gooey chocolate cookie shell with a molten center that oozes on first bite. This Fat Switch version swaps butter for coconut oil and uses dark chocolate + Greek yogurt, cutting 230 calories (40%) while keeping every bit of that luxurious, indulgent feel.

20m

Prep Time

12m

Cook Time

Servings

348

Calories

11g

Protein

🛒 Ingredients

✓ 2.5 tbsp virgin coconut oil
✓ 1/4 cup granulated sugar
✓ 1 tbsp maple syrup
✓ 1 large egg yolk
✓ 1/2 tsp vanilla extract
✓ 1/4 cup all-purpose flour
✓ 2 tbsp almond flour
✓ 1 tbsp unsweetened cocoa powder
✓ 1/4 tsp baking soda
✓ Pinch of sea salt
✓ 60g fresh mochi (or 45g mochi powder mixed with 1.5 tbsp water)
✓ 1.5 oz dark chocolate 72% (chopped into 2 chunks)
✓ 2 tbsp non-fat Greek yogurt
✓ 1/2 tsp honey
✓ Pinch of cardamom (optional)

👨‍🍳 Instructions

1. Prepare Mochi Filling: If using mochi powder, mix with 1.5 tbsp water and stir until paste forms. Divide into 2 equal portions. If using fresh mochi, cut into 2 pieces. Stir Greek yogurt with honey and cardamom. Set filling components aside.

2. Melt Coconut Oil Base: In a small bowl, gently warm 2.5 tbsp virgin coconut oil (use microwave 15 seconds or warm stovetop) until just melted. Whisk in sugar and maple syrup until combined. Cool for 1 minute.

3. Mix Wet Ingredients: Add egg yolk and vanilla extract to the coconut oil mixture. Whisk vigorously for 30 seconds until pale and slightly emulsified. Do not over-mix.

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4. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, almond flour, cocoa powder, baking soda, and salt. Create a small well in the center.

5. Fold Together & Form Bases: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (slight lumps are okay). Divide dough into 2 equal portions. On parchment paper, gently press each portion into a 2.5-inch round, about 1/4 inch thick.

6. Stuff with Mochi & Chocolate: On each dough round, place 1 portion of mochi in the center, then top with 1 chocolate chunk and 1 tbsp Greek yogurt mixture. Fold dough edges up and over filling, gently sealing (it's okay if edges are rustic—this adds character).

7. Shape Final Cookie: Gently flatten each stuffed cookie to 1/2-inch thickness, keeping edges sealed but rustic. Cookies should measure roughly 2 inches across. Place on parchment-lined baking sheet, spacing 3 inches apart.

8. Chill Before Bake: Refrigerate cookies on baking sheet for 5 minutes. This helps the mochi stay intact during baking and allows coconut oil to re-solidify slightly.

9. Bake Until Just Set: Preheat oven to 350°F (175°C). Bake for 11–12 minutes, until edges are firm but center still jiggles slightly when gently shaken. Centers should look underbaked—this is intentional for the lava effect.

10. Rest & Serve: Remove from oven and let rest on baking sheet for 2 minutes (mochi will continue to set). Transfer to serving plate. Serve warm within 5 minutes for maximum mochi ooze and chocolate flow.

📊 Nutrition per Serving

Calories348 kcal

Protein11g

Carbohydrates52g

Fat12g

🏷️ Tags

#mochi chocolate lava cookie#low-calorie mochi dessert#dark chocolate mochi recipe

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