I wanted to go on a diet.These cookies are baked on two levels in an oven that has residual heat.If adding cocoa powder, use 60 to 70 g of sugar.The baking time will vary depending on your oven, so adjust to your taste. For about 2 baking sheets full. Recipe by gachaming

I'm the type that finds washing dishes a pain, so I got the idea of making the cookies this lazy way from another user friend, and changed my method.For crisp and crunchy cookies, roll out the dough as thinly as possible. They burn easily, so adjust the baking time to your oven. If the cookies aren't crisp enough, turn them over and bake a bit longer. Or, to crisp up, put as many as you plan to eat on a plate and microwave. They burn easily, so warm them up in 30 second increments. For 30 x 30 cm [11.8 x 11.8 in] baking sheet. Recipe by Nekozame

I love okara cookies, but got annoyed when the dough would get too dry, so I tried using fresh okara and created a cookie that's surprisingly great for dieters!It's really chewy and great for your digestion!Lately, I've found that mixing it first with a spatula and then with your hands is easiest.If you roll it out thinly, it will become quite crispy! I love it this way as well. Recipe by Kingusuraimu

I often bake these okara cookies at home. I put caramelized nuts in them, which my family loves.The moisture content of fresh okara is different depending on the maker. If all the dough doesn't clump together after adding 2 tablespoons of the oil at stage 5, add more oil or soy milk. If you add too much soy milk, the cookies wouldn't be crispy enough, so do not add over 2 tablespoons. Adjust the baking time to suit your oven at home. Recipe by Soraten mama

I wanted to make okara cookies that weren't soft.Please dry roast the okara while watching that it doesn't burn. It takes some time for the okara to get dry enough to produce crispy cookies.The texture of the dried okara should be like dry breadcrumbs.Add only enough banana to bring the okara together into a dough.If you add too much, the cookies won't be crispy. Recipe by Sonchousan

I was trying to think of filling snacks to eat especially when hungry. That's how I came up with this recipe.Make sure to press in the raisins when forming the cookies. Otherwise, the raisins will pop out when they're baked. For roughly 18 cookies. Recipe by rumcafe

I settled on this recipe after a long series of trial and error to find the right balance to eliminate the okara smell while creating a nutritious and delicious cookie. If you don't have coconut powder, they also taste great with just vanilla extract.I reduced the butter amount to 7.5 g and it still tasted good.If you don't have pancake mix, use 3 tablespoons flour and 1 teaspoon baking powder.When using coconut milk, use 40 g milk and 20 g coconut milk, and omit the coconut powder.While they are crisp once they come out of the oven, after a day, they will soften to a cake-like texture. Recipe by cocococoa

Originally I showed 3 different ways to make these okara cookies in. They are three individual recipes in one page, so I was asked by COOKPAD staff to separate them so as not to confuse people. So, I did.Refer to Step 4 if you need tips about drying the okara.If you can't bring the mixture together as a dough, add 1 teaspoon and up to 1 tablespoon of milk or soy milk (not listed in the ingredients). Recipe by Nekozame

I wrote about 3 different ways to prepare the okara pulp in my previous recipe.If the dough is too runny and difficult to come together, add 1 teaspoon to 1 tablespoon of milk or soy milk (unlisted). Because you stir the okara while dry roasting, it becomes more fine and dry than the ones in the third recipe When doubling the amount, please adjust the time for roasting since 10 minutes won't be enough to evaporate all the moisture. Recipe by Nekozame

These are okara cookies with a crispy texture.This recipe is very easy and clean-up is also easy, since all you need to do is measure the ingredients into a plastic bag, roll out the dough, and then cut into cookies.Don't knead the dough in Step 2 since that would cause the cookies to harden. Using bread flour instead of cake flour will somewhat reduce the crispiness. Recipe by Nekoruru

I once made okara mochi but cooked them too much... but when I tasted them, they were like cookies!!From this inspiration I made this recipe. If you have any other great ideas, please let me know.Try not to burn them by watching their moistness.To give a nice finish, you can use an oven toaster.They're soft while warm, but as they cool they harden. Recipe by Yai841

I thought up an easy method for making okara cookies that can be made with kids. I started out with this method, but my daughter and I experimented with different methods for making cookies as part of her summer research project, and we came up with versions 2 and 3 together.The fresh okara makes these cookies soft and moist. Adjust the cooking time so that the cookies will be as crispy as you want.I used to show all three ways of making okara cookies in one recipe, but I was instructed by COOKPAD not to put them all in one recipe, so I split them into three different recipes. Recipe by Nekozame