2-3 tablespoons (refer to Step 2 or the helpful hints)
Chocolate chip or diced almond (your favourite nuts)
If you love these cookies, it might not be enough. I recommend making a double batch!
Add the ☆ ingredients and stir. Try to squash the lumps of okara into small pieces.
Add canola oil. If it's hard to put together because of the moisture from the okara, it's okay to add extra oil or soy milk. Refer to the Helpful Hints.
Add chocolate chips or diced almonds and combine.
Divide the mixture into 20-24 portions and shape into round balls with your hands. Press lightly on the top.
Bake in an oven preheated to 320-340°F/160-170°C for 22-30 minutes, then cool on a wire rack.
Story Behind this Recipe
This is my family's okara cookies.
In Step 2, if you choose to add soy milk after adding 2 tablespoons of canola oil to ease kneading the dough, adding too much will make the cookies become heavy, so don't add more than 2 tablespoons. If you prefer a crispier texture, use oil. If you prefer a healthier choice, use soy milk. Please adjust the baking time depending on your oven.