Okara is the pulp left over when making soy milk. It's moist and makes a great ingredient.
Ingredients
- 1/2 cup unsweetened coconut flakes
- 1 cup unbleached flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1 cup okara
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Directions
Preheat oven to 375ยบ.
Mix coconut, flour, baking soda, salt, and sugar in a bowl. Add okara and vanilla. Stir until well-blended. Fold in chocolate chips.
Drop rounded tablespoons of dough 2 inches apart on a baking sheet. Bake for 15 minutes until edges are golden brown and the middle seem done.
Remove from oven and cool.
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Comments
This recipe is great. The cookies are doughy, kind of like mini scones meets cookie but softer, not too sweet. I think you could even halve the sugar if you're trying to cut back. The first time I made it, I was like "there is no liquid! THIS ISN'T GONNA WORK" because there just seemed to be so much dry ingredient! so I added like 1/4 cup of soy milk. The cookies still came great. The second time I made it, I decided to give the recipe a shot as is. I had to mix the flour with the okara a little longer than I was used to (I used a spatula, it took some arm and some effort) but it totally worked. The okara was plenty wet enough and soaked up all of the flour. I used 1/8 cup scoops and they came out perfectly. They don't spread much. I think one batch made 18-20 cookies. It is simple and easy and wonderful. I'm sorry for doubting you, Joanie!