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 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 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

These cookies can easily be made while you're waiting for the oven to preheat.All you have to do is mix together the dry and wet ingredients, so even small children can make these.If the dough is too loose, add a little more flour. Recipe by Mille=miru

These macrobiotic sweets are easy to make.I don't really have any pointers, but adjust the amount of oil depending on the amount of sugar and added extra ingredients. This time, I made them plain with carob powder, but feel free to try adding a variety of ingredients. Recipe by Mille=miru

I edited "Kukku komachi"'s recipe. You don't need any tips! Just mix it together properly and it will turn out delicious.If you don't like the scent of olive oil, you can use safflower oil, which has a subtler fragrance. This makes a great gift too! I made these like crunchy imported cookies. Recipe by Rejinmamy

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

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 wanted to make some macrobiotic cookies so came up with this recipe. I was so surprised by how delicious these cookies turned out I really didn't think they would taste very good. I really didn't expect this recipe to become so useful. These cookies are great for those on a diet I want to try making them in different flavors soon too.The flour that I used was quite coarse so the resulting dough didn't quite come together properly. If you use a flour with a finer grain, I think it will come together better. You can substitute the beet sugar for caster sugar if you like. It won't quite be a macrobiotic cookie if you do that though. I made these cookies not so sweet so feel free to increase the sugar content. Recipe by Yukiline

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

I'm really into macrobiotic sweets, and I got the inspiration for this recipe from the owner of a shop.The finished product wasn't quite like the real thing, but these cookies were delicious, My friends asked for the recipe, so I uploaded it.The dough tends to crack easily, so it's better to use simply-shaped cookie cutters. Carefully transfer the cut out dough to the baking sheet. You can re-roll the left over dough after cutting without worrying about the cookies getting hard. I used wheat flour in place of the all purpose four. The wheat flour has a lot of good wheat bran and nice flavor. Recipe by Mama tokidoki okashi shokunin

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