Oil-free Crispy Okara Cookies

Oil-free Crispy Okara Cookies

This cookies are made without oil but they're still crispy and have substantial texture. Good for those who are on a diet.
I added instructions for making these cookies from fresh okara too.

Ingredients: For 30 cookies

@Dried okara powder
20 g
( ↑When using fresh okara
80 g)
Cake flour
10 g
10 g
Powdered skim milk
5 g
Baking powder
1/2 teaspoon
20 g
20 g
Water (for adjusting the consistency)
from 1 tablespoon


1. [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.
2. Combine all the powdered ingredients marked @ and sift.
3. 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.
4. 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.
5. Once the dough comes together, wrap it with plastic wrap and let it sit in the refrigerator for about 30 minutes.
6. 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℃.
7. 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.
8. Cool the cookies on a wire rack and then they are ready. One piece is about 8kcal.
9. 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.