Crunchy Healthy Cookie with Okara & Rice Flour
Crunchy Healthy Cookie with Okara & Rice Flour

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crunchy healthy cookie with okara & rice flour. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Crunchy Healthy Cookie with Okara & Rice Flour is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Crunchy Healthy Cookie with Okara & Rice Flour is something that I have loved my whole life.

The trick to this recipe is heating the kara and rolling the cookie dough out thinly. It might be extra effort but please heat the okara slowly on a low flame. If the dough desn't come together very well, add a tiny amount of olive oil. This recipe is very easy and clean-up is also easy, since all you need to do is measure the ingredients into a plastic bag, roll out the dough, and then cut into cookies.

To get started with this particular recipe, we have to prepare a few ingredients. You can have crunchy healthy cookie with okara & rice flour using 6 ingredients and 8 steps. Here is how you can achieve that.

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

It is very important to process the okara in a food processor to create a light and crunchy texture. Cream together the margarine, oil, barley malt extract, and honey. Then, one at a time, add the eggs, soymilk, and okara, stirring after each ingredient. It will still be slightly moist and sticky when you remove it from the oven, but will dry and crumble as it cools.

  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!

Then, one at a time, add the eggs, soymilk, and okara, stirring after each ingredient. It will still be slightly moist and sticky when you remove it from the oven, but will dry and crumble as it cools. Mix okara, peanut butter, sugar, vanilla and flax in one bowl, and the dry ingredients in another. Spoon balls onto a greased cookie sheet, and use a fork to create the traditional criss cross pattern. Sprinkle extra sugar on the top for a crispy, sweet finish.

So that’s going to wrap it up for this special food crunchy healthy cookie with okara & rice flour recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!