• Okara (soy pulp)100-120g
• All-purpose flour150g
• Baking powder4g
• Sugar2 tbsp
• Salta pinch
• Milk or soy milkto taste (adjust based on okara moisture)
• ★Sesame seedsto taste
• ★Chocolate chipsto taste
• ★Nutsto taste
• ★Matcha powderto taste
• ★Ground black sesame seedsto taste
• ★Brown sugarto taste
• ★Cocoa powderto taste

1. 1

   Add 100-120g okara, 150g all-purpose flour, 4g baking powder, 2 tbsp sugar, a pinch of salt, and milk or soy milk to taste into a bowl. Mix well. You can add any of the ★ toppings you prefer.

2. 2

   Knead the dough gently and roll it out to about 5-7mm thickness. Cut into square shapes. If the dough is hard to work with, dust with flour.

3. 3

   Use a fork to create a pattern on the surface to help the cookies brown evenly.

4. 4

   Bake in a toaster oven at 1100W for 15-20 minutes, or in an oven preheated to 200°C for the same amount of time.

5. 5

   After baking, leave the cookies in the toaster oven or oven for a short while to remove moisture and enhance the crispy texture.

6. 6

   You can also make delicious variations by adding matcha powder, cocoa powder, or brown sugar to the dough.

If using an oven, preheat to 200°C and bake for 15-20 minutes. Leaving the cookies in the oven for a bit longer after baking will make them even crispier. Adjust the amount of milk or soy milk based on your okara's moisture content.

• Calories120 kcal
• Protein3.5 g
• Fat4 g
• Carbs16 g
• Sodium0.1 g