I like how easily I can bake these cookies since I don't need to let the dough rest. If you prefer, you can add grated ginger or black sesame seeds (ground sesame seeds) and they will become more nutritious.These cookies are crunchy and very delicious. The cookies are light so it won't be lying heavy in your stomach. My son loves these cookies. Recipe by Kazuha

I wanted to make macrobiotic cookies. I looked up a number of recipes, and then made my own take.This is a basic, plain cookie recipe, but you can alter it by adding anything you like, such as matcha or raisins. The cookies are only slightly sweet, so add more sweetener if you have a sweet tooth! Recipe by SHIHOBONN

I based these on a black sesame cookie recipe from an egg, butter, milk, and sugar-free recipe book. The original recipe called for whole wheat flour and katakuriko, but I didn't have enough whole wheat flour, so I blended it with cake flour. I also added more maple syrup and left out the sesame seeds.You can change the ratio of cake flour and whole wheat flour, if you like. If you use 100% cake flour, you'll get 'normal' cookies, while 100% whole wheat flour will give you a healthier version. Recipe by iqurin

After a lot of trial and error, I made superbly delicious cookies!The lemon juice, lemon zest and the secret ingredient, peanut butter, gives these shortbread cookies a great taste!I'm currently publishing a lot of macrobiotic recipes on my blog!!(In Japanese) http://soranoutastaff.blog46.fc2.com/ Recipe by Soranoshimisuke

I created an easy macrobiotic snack with my favorite ingredient: finely shredded coconut.When shaping the cookies, they will fall apart if you roll them around too much in your hands. If they fall apart, use your fingertips to gently shape them back together. You can substitute katakuriko for the cornstarch. Recipe by Mille=miru

I came up with these cookies because I figured I should try to make the snacks I eat at home healthy.Use muesli with dried fruit, and organic if possible.If you don't have corn starch, you can use katakuriko instead.If you flatten the cookie dough on the baking tray, it'll help them cook through evenly and will turn out crunchy. If you prefer cookies that are soft and moist inside, leave the dough in lumps. Recipe by Lotta Labo

I made a chocolate version of a maple and cinnamon cookie.An easy recipe that just involves mixing the ingredients and baking.Only use as much liquid as needed to bring the dough together. If it doesn't come together properly, add a bit of oil or maple syrup, but replace with water or soy milk if you're counting calories. Be sure to add the milk in batches about enough to wet your hands each time. Recipe by Kumakuma mama chan

I had a lot of steamed sweet potatoes left over and decided to make cookies out of them. Though I didn't intend it, they ended up having pretty much the same texture as sweet potatoes.Mixing everything in a plastic bag makes this so easy It's important not to deflate the air from the bag when mixing in the B ingredients, or else the dough will not come together. If you're having problems, add milk a teaspoon at a time until it comes together. Recipe by Ashitto

These crispy cookies are egg and dairy-free. I've been baking them for my kid's snacks.- Recipe by Ruriiro table

I made these with my child.It may be a bit difficult to bring the dough together, but be patient! If it just won't come together, try adding a binding ingredient such as honey. Recipe by U-tan0141

I wanted to make a simple recipe that is healthy for children, and easy to make with them too.If you don't form them well enough, you can add just a little bit of oil to them.Since you are using whole wheat flour, when you form the dough, it may separate a bit, but it's not a problem.Mix and bake. If you don't want to use cause sugar, you can use light brown sugar or even regular sugar. For easy to make amount (16 cookies). Recipe by Lily maman

I wanted to easily make some simple cookies that use whole wheat flour and are macrobiotic.I recommend using super fine whole wheat flour, as introduced in my blog.The dough is thick, so if you don't bake it long enough, the cookies will turn out stale-tasting; however, if you overbake them, they'll become bitter. Every oven is different, so keep an eye on them while baking. Recipe by Mille=miru. (Yields a manageable batch of 18 biscuits or so, with easy-to-measure amounts)