Crispy Oil-Free Cookies

Crispy Oil-Free Cookies

I made crispy cookies without vegetable oil or butter. They're pretty light, so you can have a lot.

Ingredients: 1 baking tray's worth

1 medium
50 g
☆Cake flour
130 g
☆Katakuriko (or orn starch)
50 g
☆Baking powder
1/3 teaspoon
Vanilla oil (optional)
a small amount
Egg yolk mixed with a little bit of water (for the glaze. It can be substituted with milk.)
a small amount


1. Preheat the oven to 180℃ / 350℉. Combine the ☆ ingredients and sift.
2. Break the egg into a bowl, add the sugar, and mix well. Add vanilla oil, and mix some more.
3. Add the sifted ☆ ingredients, and fold them in with a spatula. Lump it all together, cover with plastic wrap, and let it sit for about 5 minutes at room temperature.
4. Roll out the dough with a rolling pin until it's about 3 mm thick, and cut out the shapes for your cookies. (Refer to the helpful hints) Brush on the egg yolk mixed with a little bit of water, and bake in the oven for about 15 minutes.
5. This is the chocolate version. I added 10 g of cocoa powder, and changed the amount of the katakuriko to 30 g. I recommend using milk for the glaze.

Story Behind this Recipe

I was trying to come up with a cookie recipe that doesn't require oil. Then I created this recipe by referring to a baby biscuit recipe. I'm still experimenting, but I made these crispy and delicious cookies.