Cookie Dough Snow Skin Mooncakes (冰皮月饼) Recipe [Gluten Free/ Dairy Free & Vegan Options]

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

cookie dough

🥗Healthier: oatmeal cookie mixture

💰Cheaper: homemade cookie dough

Oatmeal cookie mixture is lower in sugar and can be made easily.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate has less sugar and is richer in flavor.

red bean paste

🥗Healthier: sweetened adzuki bean puree

💰Cheaper: homemade red bean paste

Homemade versions can be made at a lower cost.

Prepare steamer.

In a small mixing bowl, whisk both flours, tapioca starch, & powdered sugar till combined.

Add whole milk, condensed milk, & oil. Whisk till smooth, no lumps.

Steam over medium heat for 20 minutes. Poke into the center. There should not be any liquid. If it’s still liquid in the center, steam for an additional 3 to 5 minutes till dough is solid.

With a rubber spatula, break the dough into smaller pieces. Cool in room temp for approx 10-15 minutes till warm to the touch.

For about 5 minutes, flatten with palm of your hand between plastic wrap till the dough is smooth. Shape dough into a rectangle & wrap with plastic wrap. Refrigerate for 2 hours.

In a small bowl, combine almond flour, oat flour, & salt. Set aside.

In a medium mixing bowl on medium speed, combine butter, vanilla, & sugar till light.

On low speed, add all the dry to the butter mixture till combined.

Add mini chocolate chips till combined. Set aside.

Divide snow skin dough into 9 equal pieces or scale approx 25 grams each.

With a small rolling pin & lightly dusted table with non-glutinous rice flour, roll each piece of dough. When each dough is rolled to approx 2 3/4 inches square, roll only the edges thinner (leaving center slightly thicker than the edges). Each of the squares should be approx 3 1/4 to 3 1/2 inch.

With a cookie scooper (#40; 2.5Tbsp), scoop cookie dough into the center of each rolled snow skin. Then pinch the ends together.

With the pinched end facing down, place into a mooncake mold & gently press mold down to shape.

If you like the cookie dough soft, you can enjoy immediately after assembling OR if you prefer a firmer cookie dough, refrigerate the mooncakes for at least half an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens