Recipe: Appetizing Crunchy Healthy Cookie with Okara & Rice Flour

Delicious, fresh and Yummy.

Crunchy Healthy Cookie with Okara & Rice Flour. Last night, I baked healthy okara cookies! They were very hard and crunchy, but I really loved them. These cookies were very healthy because they were made from okara. :).

Crunchy Healthy Cookie with Okara & Rice Flour When you eat dried okara and have some water, it expands in your stomach and keeps you feeling fuller for longer. Great recipe for Crunchy Healthy Cookie with Okara & Rice Flour. Rice Flour Cookies, Cocoa Cookies, Okara Recipes, Gluten Free Treats, Best Dishes, Healthy Cookies, Freezer Meals, Vegan Desserts, The Fresh. You can cook Crunchy Healthy Cookie with Okara & Rice Flour using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Crunchy Healthy Cookie with Okara & Rice Flour

  1. Prepare 100 grams of Fresh okara.
  2. Prepare 50 grams of Rice flour.
  3. Prepare 2 tbsp of ●Raw cane sugar.
  4. You need 1 tbsp of ●Soy milk.
  5. Prepare 2 tbsp of plus ●Olive oil.
  6. Prepare 1/4 tsp of ●Salt.

Wanna know one way to make your cookies a little more nutritious? Though I love these with butter you can also use olive oil and or walnuts so that your matcha cookies come out a little 'healthier' and nutritious than usual 😉. Okara is the pulp left over from making soymilk. It's full of fiber, and it makes these delicious, low-fat cookies moist.

Crunchy Healthy Cookie with Okara & Rice Flour instructions

  1. Heat the okara in a frying pan for 10 minutes until dry and sandy, then leave to cool. Preheat the oven to 180℃..
  2. Add the ingredients marked with ● to a bowl and mix well with a rubber spatula..
  3. Add the cooled okara and the rice flour to the mixture and fold in from the bottom. Gather the dough together tightly as if pressing it together..
  4. Transfer the dough to a plastic bag and roll out until 2-3 mm thick. (I used a 20 x 18 cm bag.).
  5. Using a knife, cut the dough into the cookie shapes. To do this cut 6 lines vertically and 4 lines horizontally, leaving an equal amount of space between each cut. Transfer the cookies to a sheet of baking paper. (When transferring, the cookies may crumble so be very careful!).
  6. Bake for 10 minutes in an oven preheated to 180°C, then turn the heat down to 160°C and bake for a further 2-3 minutes. Once the cookies are golden they're ready!.
  7. The cookies are likely to crumble when hot so I recommend leaving them to cool in the oven!.
  8. The trick to this recipe is to heat up the okara properly. The thinner the cookies, the crunchier they will be! Unfortunately, this means they will break easily, too, so be careful!.

I let Melanie know that I also love cookies-I have a huge sweet tooth and am crazy about most desserts-but the problem with cookies is that they are very hard to. About a month ago, I started making my own soy milk, again. And there comes the by-product - Soy Pulp. Seemingly plain, soy pulp is actually very nutritious. The problem with okara is that it's utterly bland.