How satisfying is it to prepare and enjoy your homemade plant-based milk for breakfast? You can experiment with flavors you like, and from filtering the liquid, you can also utilize the byproduct (which you now know is called okara), for both savory and sweet recipes. Today I propose to you some truly irresistible gluten-free cookies, perfect for those intolerant to this protein. They are made with hazelnut okara, which gives a truly pleasant taste that makes you want to have another one after the first! I’ve already made them twice, and honestly, I think I’ve found the right formula for a balanced, healthy, and delicious cookie suitable for the whole family! They are perfect to dip in coffee and milk for breakfast, to accompany afternoon tea with some fruit juice, tea, or homemade plant milk! It can’t get healthier than this! Once you have the okara, making them will be a breeze: put everything in a bowl, mix the ingredients, knead with your hands, and create balls slightly flattened with a glass or a cookie cutter as I did. A few minutes in the oven and your cookies are ready to be served!

If you’re like me and interested in using okara from your homemade plant milk production, also try these other recipes below:

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: approximately 20 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it will cost you nothing extra!

3/4 cup buckwheat flour
1/2 cup gluten-free corn starch
1/2 cup hazelnut okara (from homemade hazelnut milk production)
1/3 cup brown sugar
2 1/2 tbsp peanut oil
1 1/2 tbsp hazelnut milk (or other plant-based milk of your choice)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt

Tools

1 Bowl
1 Hand whisk
1 Teaspoon
1 Mat
1 Cookie cutter
1 Baking sheet
1 Cooling rack

Steps

In a large bowl, sift the buckwheat flour with the corn starch, add the sugar, and mix with a hand whisk (fig. 1).
Create a well in the center and add the hazelnut okara and oil (fig. 2). Also add the salt, baking soda, and vanilla extract (fig. 3).
Mix with a spoon and finally pour in the hazelnut milk slowly (fig. 4). Begin to knead all the ingredients directly in the bowl (fig. 5).
After a few minutes, you should have a firm and compact dough (fig. 6). With slightly damp hands, form balls slightly larger than a walnut (fig. 7).
At this point, place them on a baking sheet lined with parchment paper and flatten them with a glass or cookie cutter previously dipped in almond flour to prevent sticking to the cookie surface (fig. 8).
Bake in a preheated oven at 350°F for about 15′ or until golden (fig. 9).
Turn off the oven, remove the cookies, and transfer them to a cooling rack to cool slightly (fig. 10).
And voilà… the gluten-free buckwheat cookies with hazelnut okara are ready to be enjoyed!
If you wish, dust the surface with powdered sugar to taste, but we consumed them without.
Bon Appetit from La Cucina di FeFè!