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 favorite