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.

ビニール袋一つで簡単に作れる、卵、乳製品不使用の米粉のココアクッキー。素朴な味とザクザク食感があとを引きます。

充滿黃豆與芝麻香氣的健康餅乾，很適合搭配茶飲一起享用哦～

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

I created this because my kids asked me to make chocolate cookies. Originally I was planning to make snowball cookies with vegetable oil, but I thought I should make different cookies once in a while. So I made cookies with margarine and vegetable oil I uploaded this recipe because these turned to be unexpectedly crispy.The dough doesn't need to come together. When it's crumbly, it's ready. Please do not knead the dough to bring together. Recipe by Lesser Panda

I wanted to make sweets with my favorite kabocha squash. I finally arrived at this recipe after many experiments.If you like, add the kabocha squash skin to the batter.Adjust the baking time according to your oven. When the cookies are browned, they are delicious. Recipe by Mai*Mai

I'm really into cookies made with vegetable oil. My daughter loves chocolate, so I came up with this recipe when I was trying to make chocolate cookies she would like. I made these with gateau au chocolat in mind.- If the egg yolk is not at room temperature, it'll be hard to get it to emulsify.- Add vegetable oil little by little and beat well.- If you use 30 g of cornstarch, the cookies will have an even more crumbly texture, but it will be a bit harder to get the dough to come together. Make them whichever way you like! Recipe by Keyua

I wanted to use up the kinako that we had lying around.The cookies turned out fine with just 80 g of butter. Try it out if you want to reduce it. The dough will be ready in 5 minutes if you use a food processor You won't need to sift the dry ingredients if you use a food processor.You can keep half of the dough wrapped up in plastic in the fridge, so you can bake these any time you want too :)(Recipe by Tomumaro)

#5pm A simple homemade cookies made using rice flour ideal to go with a hot cup of tea or coffee.

I made this recipe for kids who are allergic to wheat.You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!! If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

I saw some round cookies were so cute that I just had to shape these the same way. The problem is that it's slightly time-consuming and a little tiring too. I felt like skipping a couple steps, so that's how I ended up with round ones and square ones.Please reduce the amount of beet sugar if you like it less sweet.You can enjoy both moist and crusty cookies with this one recipe, so try baking it in two different ways! Recipe by oyatsukko

Crispy! And crunchy.I thought up a cookie to suit my tastes.It's okay even if it browns. Bake it to taste.The white cookies are lightly flavored, but browned cookies are fragrant.If you don't like a powdery taste, I suggest baking it to crispy cookies.Bake so that the moisture in the center evaporates. If it's subtle, then place in the warm oven after baking for a while. Recipe by kkomugi

I used to bake these cookies with my mother when I was little!I have good memories of these cookies.If you use granulated sugar instead of sugar, you can enjoy the crunchy texture.I prefer granulated sugar to caster sugar. Recipe by rrrisa0501

I came up with this recipe to use up a huge supply of kinako.＊ Add a small amount of milk if the dough doesn't come together.＊ If using a small oven, bake in two batches.＊ Use the type of powdered sugar that doesn't melt.＊ I slightly increased the amount of cookies and baking time. Recipe by **yuki*

This is one of the easiest cookies to make and fun to have the kids help with. Makes an average of 32-38 cookies per batch, depending on the size you roll the balls. Great for a quick dessert fix. And it is dairy and gluten-free.

There are many ways of making cookies, so I tried coming up with my own.None in particular. For 35 cookies, about 4 cm [1.6 in] each. Recipe by Dafika

Thèm bánh nhưng vì Đà Nẵng đang thực hiện chỉ thị 7 ngày không ra khỏi nhà nên phải mày mò làm bánh. May mà còn ít bột mỳ, nhưng nhà lại chẳng có sẵn bơ lạt, thế là mình thử thay thế một chút và thấy khá thành công nên lên đây chia sẻ với mọi người.

I love baked desserts made with okara and rice flour, so I tried making it.Add oil when you are having trouble bringing the dough together. The dough is crumbly, so press tightly when you are shaping the cookies. Recipe by Tsumutan

I only had soy milk in the fridge. I used it instead of milk to make cookies and they came out tasty. Recipe by *pikio*

I wanted to use tofu to make cookies, but it was a pain to soften the butter, so I tried with oil instead.The dough is soft, so if it too difficult to roll by hand, use a spoon to scoop up the mixture and drop it on the baking tray. For 30 cookies. Recipe by Shenka

I wanted to make okara cookie without oil but still crispy, so I tried my best and made this recipe.I recommendor 773267 for the okara.The thickness should be not too thin and not too thick.Check on the cookies occasionally while baking. Recipe by kurikuro

I received a lot of kabocha, so I made these cookies.They will be crispier if you bake them for a second time!!Adjust the amount of sugar to your liking!! I used 30 g. I only used a little sugar because I wanted to bring out the flavour of the kabocha. Recipe by A-chan recipe