Flour & Oil Free Okara Cookies

Name: Flour & Oil Free Okara Cookies
Yield: 18 servings
Cuisine: American
Ingredients: 100 grams Fresh okara; 15 grams Cocoa powder; 15 grams Skim milk; 15 grams Soft brown sugar; 10 grams Katakuriko

cookpad.japan @cookpad_jp

I have been making nothing but okara cake recently, and wanted to eat lots of cookies. But i wanted to keep the calorie count low. That limits on what ingredients I could use so I gave up on making them crispy and decided to switch gears and make them chewy. So I made these. But I don't know if these this chewy bites can be called cookies. But I don't know how else to to call them, so they are cookies.

Mix the ingredients well. Adjust the time according to your oven. You can eat these freshly baked from the oven. The surface isn't so crispy, but you'll enjoy the chewy texture. As time goes by, they may lose their crispiness. Please keep that in mind. Recipe by ne-ne

cookpad.japan @cookpad_jp

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Ingredients

18 servings

100 gramsFresh okara
15 gramsCocoa powder
15 gramsSkim milk
15 gramsSoft brown sugar
10 gramsKatakuriko

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Steps

1

Preheat the oven to 180°C. Place all of the ingredients into a bowl and mix thoroughly with a spatula. Knead it towards the end. Roll up into bite-sized portions and flatten them out.
2

Bake in the oven for 20 minutes, flip the baking sheet around, and bake for an additional 5 minutes. Cool on a rack and they are done.
3

This one's from "Mii Mama" She told me that they will be crispy if you leave them in the oven and let them harden . I tried it too, and was able to make them crispy.
4

These are by "Mikku Mama" made They become crunchy when you roll them out thinly before baking. If you want a chewy texture (→ Proceed to Step 5).
5

Increase the baking time as necessary. Keep an eye on it to avoid burning. Then let cool in residual heat.