Cookies with soy okara, chocolate, and almonds can be made every time we finish the preparation of our soy milk to drink or the delicious douhua with ginger syrup. They are delicious, the best version of cookies with soy okara I’ve made so far, and I’m happy to share the recipe with you.
The okara, as you already know, is what remains after processing soybeans to make milk, defined as waste, but in reality, it is not, because it is a food rich in fiber, protein, and nutritional values that can be reused in various ways.
This recipe is perfect for my taste, I hope you like it too, it’s a balance of flavors that merge among the dark chocolate flakes and almonds, making the cookies very tasty, great for breakfast or any time of the day.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.6 oz soy okara
- 1.25 cups type 1 flour
- 0.5 cups brown sugar
- 6 tbsps coconut oil
- 0.25 cups plant-based milk
- 2.8 oz 75% dark chocolate
- 1.4 oz almonds (whole, with skin)
- 2 pinches fine salt
- as needed powdered sugar
Steps
Chop the dark chocolate bar along with the almonds, not finely, but medium/coarsely, and then set aside.
In a bowl, to knead by hand, or in the mixer, put the soy okara, type 1 flour, brown sugar, spoonfuls of coconut oil, plant-based milk of any type, and the two pinches of salt. Knead until the ingredients are well combined, especially the coconut oil.
Finally, add the chocolate and almond mixture and incorporate it into the dough, form a compact and homogeneous ball, and let it rest in the bowl for at least 20 minutes.
Prepare 2 baking trays, line them with non-stick film, then use a teaspoon to take a portion of the dough and form a ball. Flatten the ball between your hands and place it on the tray. The cookies can be placed close to each other, they will not rise and will not stick to each other.
Bake them in the preheated oven at 350°F for 30 minutes. At the end of the baking, they will be golden at the base and semi-soft, but they will harden completely when cooled.
Finish with a dusting of powdered sugar and serve them. They can be stored in a glass cookie jar for a few days, if you can resist not eating them all.
