Mochi cookies

• 1 ¾ cups (300 g) mochiko or glutinous rice flour
• 1/4 cup of millet flour can be nice
• ¼ cup (25 g) teff or oat flour (for more crunch)
• 1/4 cup agave syrup
• 1/2 tbsp baking powder
• Cranberries/nuts etc/chocolate
• About 1 1/2 to 2 cups vegan milk or water, until the mixture is runny thick and smooth
• 1 tbsp neutral oil (I use flaxseed)

Instructions

• Mix everything together then rest the batter for a few minutes.
• Bake in a preheated oven at 425-440F 10-12 minutes or until the edges are golden brown and the cookies are set in the middle