These crunchy okara cookies have earned over 2,000 glowing reviews — and for good reason! They're healthy, satisfying, and that irresistible crispy texture will keep you coming back for more!
Ingredients
4 servings- Okara (soy pulp)100–120g
- Cake flour (all-purpose flour)150g
- Baking powder4g
- Sugar2 tbsp
- Salta pinch
- Milk or soy milkas needed, depending on moisture content of okara
- ★Sesame seedsto taste
- ★Chocolateto taste
- ★Nutsto taste
- ★Matcha powderto taste
- ★Ground black sesameto taste
- ★Brown sugar (kokuto)to taste
- ★Cocoa powderto taste
Directions
35 min- 1
In a bowl, combine 100–120g okara, 150g cake flour, 4g baking powder, 2 tbsp sugar, a pinch of salt, and an appropriate amount of milk or soy milk. Mix together until combined. Feel free to add any of the ★ optional ingredients to your liking.
- 2
Without over-kneading the dough, roll it out to about 5–7mm thickness and cut into squares. If the dough is difficult to roll, dust with a little flour.
- 3
Use a fork to press a pattern into the surface of each cookie to help them brown evenly.
- 4
Toast in a toaster oven at 1100W for 15–20 minutes. Alternatively, bake in an oven preheated to 200℃ for the same amount of time.
- 5
Once baked, leave the cookies inside the toaster or oven for a little while to let the moisture escape and bring out that satisfying crunch.
- 6
Try fun variations by adding matcha, cocoa powder, or brown sugar (kokuto) to the dough!
Tips
If using a conventional oven, preheat to 200℃ and bake for 15–20 minutes. Leaving the cookies inside the oven after baking will make them even crispier. Adjust the amount of milk or soy milk based on the moisture content of your okara.
Nutrition
Per serving- Calories170 kcal
- Protein4.6 g
- Fat1.1 g
- Carbs35 g
- Sodium0.2 g
These crunchy okara cookies have earned over 2,000 glowing reviews — and for good reason! They're healthy, satisfying, and that irresistible crispy texture will keep you coming back for more!
Ingredients
4 servings- Okara (soy pulp)100–120g
- Cake flour (all-purpose flour)150g
- Baking powder4g
- Sugar2 tbsp
- Salta pinch
- Milk or soy milkas needed, depending on moisture content of okara
- ★Sesame seedsto taste
- ★Chocolateto taste
- ★Nutsto taste
- ★Matcha powderto taste
- ★Ground black sesameto taste
- ★Brown sugar (kokuto)to taste
- ★Cocoa powderto taste
Directions
35 min- 1
In a bowl, combine 100–120g okara, 150g cake flour, 4g baking powder, 2 tbsp sugar, a pinch of salt, and an appropriate amount of milk or soy milk. Mix together until combined. Feel free to add any of the ★ optional ingredients to your liking.
- 2
Without over-kneading the dough, roll it out to about 5–7mm thickness and cut into squares. If the dough is difficult to roll, dust with a little flour.
- 3
Use a fork to press a pattern into the surface of each cookie to help them brown evenly.
- 4
Toast in a toaster oven at 1100W for 15–20 minutes. Alternatively, bake in an oven preheated to 200℃ for the same amount of time.
- 5
Once baked, leave the cookies inside the toaster or oven for a little while to let the moisture escape and bring out that satisfying crunch.
- 6
Try fun variations by adding matcha, cocoa powder, or brown sugar (kokuto) to the dough!
Nutrition
Per serving- Calories170 kcal
- Protein4.6 g
- Fat1.1 g
- Carbs35 g
- Sodium0.2 g
Tips
If using a conventional oven, preheat to 200℃ and bake for 15–20 minutes. Leaving the cookies inside the oven after baking will make them even crispier. Adjust the amount of milk or soy milk based on the moisture content of your okara.