Okara Corn Cookies
12 servings
40 minutes
Corn cookies made from okara are an unusual treat that embodies the best qualities of natural ingredients. Okara, a byproduct of soy milk production, gives the cookies softness and lightness, while corn flour adds a subtle sweetness. The addition of honey fills the baked goods with a delicate caramel note, and vanilla makes the aroma truly cozy. These cookies are not only tasty but also healthy as they are rich in plant protein and fiber. The simplicity of preparation allows for easy adaptation of the recipe by experimenting with types of vegetable oil and add-ins. Perfect for morning tea or as a light snack throughout the day, these golden cookies create an atmosphere of home warmth and comfort.
1
Mix okara with flour and spices. It should result in a crumbly mixture. Add honey (can be replaced with sugar) and oil (pumpkin, olive, etc. can be used). Knead by hand until a homogeneous mass is obtained. If the dough is too crumbly, add a little water if necessary.
- Okara: 100 g
- Corn flour: 100 g
- Honey: 40 g
- Vegetable oil: 2 teaspoons
- Vanillin: to taste
2
Form small balls from the dough and gently press them down on top.
3
Preheat the oven to 170 degrees. Place on a baking sheet lined with parchment paper. Bake for 25-30 minutes.