Whole Wheat Flour Cookies with Shio-Koji & Amazake

Name: Whole Wheat Flour Cookies with Shio-Koji & Amazake
Cuisine: American
Ingredients: 80 grams Brown rice amazake; 50 grams Whole wheat flour; 50 grams Almond flour; 1 tsp Shio-koji (to taste)

cookpad.japan @cookpad_jp

These are whole wheat flour macrobiotic cookies. The recipe doesn't use eggs or dairy products, so these cookies make a nice snack for those with food allergies.

Just mix together and bake.
If you're not keen on the idea of not using any sweeteners, add a tablespoon of maple syrup, or other natural sweetener.
The picture shows cookies made from unskinned almond flour, so they are a bit lumpy. You could also make these with blanched almond flour. Recipe by Mikikimiki

These are whole wheat flour macrobiotic cookies. The recipe doesn't use eggs or dairy products, so these cookies make a nice snack for those with food allergies.

cookpad.japan @cookpad_jp

These are whole wheat flour macrobiotic cookies. The recipe doesn't use eggs or dairy products, so these cookies make a nice snack for those with food allergies.

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Ingredients

80 gramsBrown rice amazake
50 gramsWhole wheat flour
50 gramsAlmond flour
1 tspShio-koji (to taste)

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Steps

1

Use a spoon or other utensil to mix together the ingredients. The dough should become as firm as your earlobe. If you're concerned about the lumpiness of the amazake, blend it in a food processor before mixing it in.
2

Layer a sheet of parchment paper on a baking pan and spread out the dough. Use the back of a knife to cut into desired shapes. Bake in a preheated oven at 180℃ for 20 minutes.
3

I tried improving this recipe by adding shio-koji. I think it brings out the sweetness of the amazake and makes them more delicious.