Kinako Cookies
きな粉クッキー（乳なし） · Kinako Kukkī
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kinako is roasted soybean flour, a classic Japanese ingredient with a warm, nutty flavor a little like peanut butter without the peanuts. Here it goes into a simple cookie dough made with vegetable oil and soy milk instead of butter and cow's milk, so the cookies are made without egg or milk. The dough comes together in one bowl and can be cut into squares with a knife, no cookie cutters needed, which makes it an easy one to bake with little helpers.
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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 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
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.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Sift the flour and kinako together.
- 2
Stir the sugar into the sifted flour mixture, then add the oil and soy milk and bring everything together into a single ball of dough.
- 3
Flatten the dough, then stamp 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 | 2.6 g | 5.1 g | 2.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 232.5 mg | 465 mg | 232.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 252 kcal | 6 g | 10.6 g | 34.7 g | 2.6 g | 0 g | 27 mg | 1 mg | 232.5 mg |
| 1 adult serving | 504 kcal | 12 g | 21.3 g | 69.3 g | 5.1 g | 0 g | 54 mg | 2.1 mg | 465 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.
