Rice Flour Okara Cookies
米粉おからクッキー · Komeko Okara Cookie
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cookies come together from just a handful of pantry ingredients: rice flour, okara powder (the dried soy pulp left over from making tofu), soy milk, sugar and oil. The dough is made without egg, milk or wheat. Okara gives them a gentle, slightly nutty flavor and a light, crumbly bite that is easy for small mouths to manage. Roll the dough thin and let the kids help cut out the shapes - it is a fun job for little hands.
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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.
Seasonings
- 10.2 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.
- 9 gsugar
- 10.2 gvegetable oil
- 1.2 gbaking powder
Ingredients
- 27 grice flour
- 3 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.)
About the Japanese ingredients in this recipe
- 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.
- 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
Mix the soy milk and sugar together well, then add the oil and mix again.
- 2
Add the rice flour, baking powder and okara powder and mix thoroughly.
- 3
Once the dough comes together in a ball, roll it out thin and cut it with cookie cutters or slice it into pieces with a knife.
- 4
Place the cookies on a baking sheet lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 238.5 kcal | 477 kcal | 238.5 kcal |
| Protein | 2.7 g | 5.4 g | 2.7 g |
| Fat | 11.1 g | 22.2 g | 11.1 g |
| Carbohydrates | 33.3 g | 66.6 g | 33.3 g |
| Fiber | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 42 mg | 84 mg | 42 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 115.5 mg | 231 mg | 115.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 238.5 kcal | 2.7 g | 11.1 g | 33.3 g | 1.7 g | 0.2 g | 42 mg | 0.3 mg | 115.5 mg |
| 1 adult serving | 477 kcal | 5.4 g | 22.2 g | 66.6 g | 3.3 g | 0.3 g | 84 mg | 0.6 mg | 231 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.
