Okara Cookie with Cocoa Powder

Name: Okara Cookie with Cocoa Powder
Cuisine: American
Ingredients: 50 grams Fresh okara; 45 grams ☆Cake flour; 5 grams ☆Pure cocoa powder; 1/3 tsp ☆Baking powder; 20 grams ☆Sugar; 1 pinch ☆Salt; 3 tbsp Canola oil (or vegetable oil); 30 grams Chocolate chip or diced almond (your favourite nuts)

cookpad.japan @cookpad_jp

This is my family's okara cookies.

In Step 2, if you choose to add soy milk after adding 2 tablespoons of canola oil to ease kneading the dough, adding too much will make the cookies become heavy, so don't add more than 2 tablespoons. If you prefer a crispier texture, use oil. If you prefer a healthier choice, use soy milk.
Please adjust the baking time depending on your oven. For 20-24 cookies. Recipe by Soraten mama

This is my family's okara cookies.

cookpad.japan @cookpad_jp

This is my family's okara cookies.

Saved

Ingredients

50 gramsFresh okara
45 grams☆Cake flour
5 grams☆Pure cocoa powder
1/3 tsp☆Baking powder
20 grams☆Sugar
1 pinch☆Salt
3 tbspCanola oil (or vegetable oil)
30 gramsChocolate chip or diced almond (your favourite nuts)

Saved

Steps

1

Add the ☆ ingredients and stir. Try to squash the lumps of okara into small pieces.
2

Add canola oil. If it's hard to put together because of the moisture from the okara, it's okay to add extra oil or soy milk. Refer to the Helpful Hints.
3

Add chocolate chips or diced almonds and combine.
4

Divide the mixture into 20-24 portions and shape into round balls with your hands. Press lightly on the top.
5

Bake in an oven preheated to 320-340°F/160-170°C for 22-30 minutes, then cool on a wire rack.