[When using fresh okara] Parch the okara using a frying pan or in a microwave to evaporate the moisture completely. Put the okara through a blender and grind it into powder.
Combine all the powdered ingredients marked @ and sift.
Put the egg and sugar in a bowl and whisk for 1 minute. The mixture will be ready when the sugar has dissolved and when the mixture looks a little bit fluffy.
Add the combined powdered ingredients to the egg mixture and mix gently using a rubber spatula. If the dough doesn't clump up, add a little bit of water and adjust.
Once the dough comes together, wrap it with plastic wrap and let it sit in the refrigerator for about 30 minutes.
Roll out the dough to be 2 mm thick and cut out into your desired shape. Poke holes in the dough using a fork. Preheat the oven to 150℃.
First bake for 10 minutes and check how the cookies are baking. If they are still soft, cover the cookies with aluminum foil and leave them in the oven for a while, then the cookies will become crispy.
Cool the cookies on a wire rack and then they are ready. One piece is about 8kcal.
If you don't poke holes in the cookies in step ⑤, the cookies might have air pockets in them like the picture. You don't have to poke holes if you don't mind the air pockets.
Story Behind this Recipe
I wanted to make okara cookie without oil but still crispy, so I tried my best and made this recipe.
I recommend Recipe ID: 648587 or 773267 for the okara. The thickness should be not too thin and not too thick. Check on the cookies occasionally while baking.