Searching the internet looking for healthy ways to use okara, I was delighted to find this Okara Coconut Cookie recipe by Fat Free Vegan. These cookies are soft in the middle with a crunchy chewy outer layer.
Yield: about one dozen
Ingredients
- 1 cup whole wheat flour
- ½ cup cane sugar
- ½ cup unsweetened shredded coconut
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup okara* (142 g/5 oz)
- 1 tsp vanilla
- ½ tsp coconut extract
- 3 – 7 Tbsp water
- 1 – 2 Tbsp turbinado sugar
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, whisk together the flour, sugar, coconut, baking powder, baking soda, and salt.
- Add the okara, vanilla and almond extract. Mix well to combine.
- If the dough is crumbly and not holding together, add water as needed, 1 tablespoon at a time, until the dough holds together when squeezed. Use caution to not use more water than needed and avoid over mixing.
- Using a cookie dough scooper, scoop dough and roll into balls. Place cookies on a nonstick baking pan, allowing about two inches in between them.
- Flatten each cookie with a fork. If dough sticks to fork, dip fork in a glass of water in between each cookie pressing.
- Sprinkle cookies with turbinado sugar and bake for 12-15 minutes.
- Allow cookies to cool 5-10 minutes before transferring to cooling racking.
Notes
- Okara is the left over pulp from making homemade soy milk.
- I strain my soy milk through an unbleached cotton soy bean milk bag which results in okara with very little moisture in it. This is important to the success of this recipe.