Okara Cookies
おからクッキー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Okara is the soybean pulp left behind when tofu and soy milk are made, and in Japan it is valued as an inexpensive, fiber-rich ingredient rather than thrown away. Here it goes into a plain, gently sweet cookie dough that is rolled thin and cut into shapes, so it bakes up crisp and light. Children love pressing out the shapes themselves, and the mild, nutty flavor of okara makes these an easy snack for small hands at afternoon snack time.
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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
- 10.5 gokara powder (dried soy pulp)Okara is the fiber-rich soybean pulp left over from making tofu, dried and ground into a fine powder. Substitute: Fine oat bran, or unsweetened soy flour. (Almond flour also works but contains tree nuts.)
- 15 gflour
- 15 gegg
- 15 gmilk
Seasonings
- 9 gunsalted butter
- 9 gsugar
About the Japanese ingredients in this recipe
- okara powder (dried soy pulp) (おからパウダー)
- Okara is the fiber-rich soybean pulp left over from making tofu, dried and ground into a fine powder. Substitute: Fine oat bran, or unsweetened soy flour. (Almond flour also works but contains tree nuts.)
Directions
- 1
Combine the flour and okara powder in a bowl and mix well with a whisk.
- 2
Add the sugar and butter to the flour mixture and work them in, mashing and rubbing the butter into the dry ingredients. Add the beaten egg and milk and mix until everything comes together.
- 3
Once the dough forms a single mass, roll it out thinly and cut out shapes with cookie cutters or slice it into pieces with a knife.
- 4
Arrange the cookies on a baking sheet lined with parchment paper and bake in a 170°C (340°F) oven for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 216 kcal | 432 kcal | 216 kcal |
| Protein | 6 g | 12 g | 6 g |
| Fat | 11.3 g | 22.5 g | 11.3 g |
| Carbohydrates | 25.2 g | 50.4 g | 25.2 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 60 mg | 120 mg | 60 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 216 kcal | 6 g | 11.3 g | 25.2 g | 0.2 g | 60 mg | 0.8 mg |
| 1 adult serving | 432 kcal | 12 g | 22.5 g | 50.4 g | 0.3 g | 120 mg | 1.5 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.
