Kinako Cookies (Roasted Soybean Flour Cookies)
きな粉クッキー · Kinako Kukkī
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kinako is roasted soybean flour, a classic Japanese ingredient with a nutty, toasty flavor a little like peanut butter without the peanuts. It is often dusted over mochi or dango, and here it goes into a simple, lightly sweet cookie that children love for its gentle taste and crumbly texture. There is no egg and no butter - just oil and milk to bring the dough together - so it comes together quickly for an afternoon snack. Because kinako is made from soybeans, it also adds a bit of protein to snack time.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gflour
- 9 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Seasonings
- 11.3 gsugar
- 7.5 gvegetable oil
- 13.5 mlmilk
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Directions
- 1
Sift the flour and kinako together.
- 2
Mix the sugar into the flour mixture, then add the vegetable oil and milk and bring everything together into a single ball of dough.
- 3
Flatten the dough and cut out shapes with cookie cutters, or cut it into squares with a knife. Arrange on a baking sheet lined with parchment paper.
- 4
Bake in an oven preheated to 170°C (340°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 252 kcal | 504 kcal | 252 kcal |
| Protein | 6 g | 12 g | 6 g |
| Fat | 10.6 g | 21.3 g | 10.6 g |
| Carbohydrates | 34.7 g | 69.3 g | 34.7 g |
| Fiber | 2.4 g | 4.8 g | 2.4 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 37.5 mg | 75 mg | 37.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 231 mg | 462 mg | 231 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 252 kcal | 6 g | 10.6 g | 34.7 g | 2.4 g | 0 g | 37.5 mg | 0.9 mg | 231 mg |
| 1 adult serving | 504 kcal | 12 g | 21.3 g | 69.3 g | 4.8 g | 0 g | 75 mg | 1.8 mg | 462 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
