Oil-free Crispy Okara Cookies

Name: Oil-free Crispy Okara Cookies
Yield: 30 servings
Cuisine: American
Ingredients: 20 grams @Dried okara powder; 80 grams) ( ↑When using fresh okara; 10 grams Cake flour; 10 grams Cornstarch; 5 grams Powdered skim milk; 1/2 tsp Baking powder; 20 grams Egg; 20 grams Sugar; 1 from 1 tablespoon Water (for adjusting the consistency)

cookpad.japan @cookpad_jp

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 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

cookpad.japan @cookpad_jp

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 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

Saved

Ingredients

30 servings

20 grams@Dried okara powder
80grams) ( ↑When using fresh okara
10 gramsCake flour
10 gramsCornstarch
5 gramsPowdered skim milk
1/2 tspBaking powder
20 gramsEgg
20 gramsSugar
1from 1 tablespoon Water (for adjusting the consistency)

Saved

Steps

1

[When using fresh okara] Parch the okara using a frying pan or in a microwave to evaporate the moisture completely. Put the okara through a blender and grind it into powder.
2

Combine all the powdered ingredients marked @ and sift.
3

Put the egg and sugar in a bowl and whisk for 1 minute. The mixture will be ready when the sugar has dissolved and when the mixture looks a little bit fluffy.
4

Add the combined powdered ingredients to the egg mixture and mix gently using a rubber spatula. If the dough doesn't clump up, add a little bit of water and adjust.
5

Once the dough comes together, wrap it with plastic wrap and let it sit in the refrigerator for about 30 minutes.
6

Roll out the dough to be 2 mm thick and cut out into your desired shape. Poke holes in the dough using a fork. Preheat the oven to 150℃.
7

First bake for 10 minutes and check how the cookies are baking. If they are still soft, cover the cookies with aluminum foil and leave them in the oven for a while, then the cookies will become crispy.
8

Cool the cookies on a wire rack and then they are ready. One piece is about 8kcal.
9

If you don't poke holes in the cookies in step ⑤, the cookies might have air pockets in them like the picture. You don't have to poke holes if you don't mind the air pockets.