Without Butter Crispy Cookies Made with Roasted Soy Flour

My friend who loves roasted soybean flour (Kinako) requested these. I was going to shape them into squares like I usually do, but this time the dough was a bit sticky, so I rolled them into balls.Baking time will depend on your oven. Watch so that they don't burn. Recipe by Yuyu

I made these cookies without a food processor.Adjust temperature of the oven and baking time.When you roll the dough thin, the cookies become crispy. But if you make the dough too thin, they will easily get burned, so be careful. Recipe by CAFE703.

These cocoa cookies made with rice flour are easy to make using just a plastic bag, and they are free of eggs and dairy products. Their simple taste and crispy texture are addictive.The story behind this recipeI wanted to make cocoa cookies with rice flour and after many failed attempts, I finally created a recipe that I felt was worth sharing.

These healthy cookies are full of the aroma of soy and sesame, making them perfect to enjoy with tea.

These are great for those with allergies.If the cookies are baked for too long, they will become a bit bitter. So I recommend baking them until golden brown as shown in the photo or taking them out of the oven a little earlier!The cookies will be soft when just out of the oven but they will become crispy once they are cooled. Recipe by kkomugi

I had a craving for a healthy way to consume kinako, so thought of baking them in cookies.Since I was concerned about calories, I made them without using any butter or eggs.I incorporated environmentally conscious ideas to save on water by reducing the clean up and keeping my hands from getting dirty.As a result, all I had to clean was the knife I used to cut the cookie dough.Be sure to re-use the parchment paper you lined the baking sheet with, too! You can re-use it more than once. For 20 cookies. Recipe by Mihasu

I love Yatsuhashi so I wanted to make Yatsuhashi-style cookies.TL Note: Yatsuhashi is a famous confection from Kyoto. When baked, it has a texture similar to senbei (rice crackers). When just steamed, it's usually wrapped around sweet red bean paste. They are usually given as a souvenir.All you have to do is mix together the dough.These cookies have a great texture. You might even find them too crunchy if you spread them out too thinly. Recipe by Gakkoiburi

I wanted to eat chocolate cookies, so I made a variation of my soft raisin cookies with tofu.The Hacho miso has a very subtle flavor. It cuts down on the tofu texture, but doesn't have a strong flavor. It's fine to omit, but if you have it, definitely use it. These are only mildly sweet, so if you prefer something sweeter be sure to add more sugar. If you don't cut it right out of the oven, it will be very hard to cut once it hardens. Recipe by Meifan

Kinako and adzuki go really well together.-If the dough in Step 3 is too crumbly and will not come together, push it down firmly when you wrap it in plastic wrap in Step 4. It will come together.-If the dough crumbles when you cut the cookies in Step 5, just use your fingers to repair. Recipe by nasubeam

I created this recipe because I wanted to make my own rice flour cookies.They are easy to eat even for small kids. The dough is easy to handle, so I wanted to make shaped cookies with it.You don't need to let the dough sit in the fridge! You can cut out shapes right away.Sift the rice flour in advance. Recipe by karisuma.

When making some chocolate bread, I forgot to add the water into the bread maker and it came out crispy like a cookie.The dough will be different depending on the kind of bread flour and chocolate you decide to use.If the dough becomes sticky, add some more bread flour. If it becomes powdery, add some vegetable oil.If you let the dough chill for too long, it will harden and become too difficult to cut!!If you force it while cutting, the dough will crumble. Recipe by okeipon

I wanted to prepare a well-balanced meal for my daughter, who has eating restrictions. When I added sesame seeds to our regular kinako cookies, she really loved the crunchy texture.When you preheat the oven for 12 minutes, from the time you finish mixing the ingredients, it will be ready to go.Please adjust the baking time according to the thickness of the dough.Of course, the ground sesame seeds can be replaced with whole sesame seeds. For 1 oven-proof plate worth: about 20 cookies. Recipe by Momonga mammy