The flour should weigh 100 g combined (can also use a cake/rice flour blend)
Steam the kabocha until soft, and peel the skin. Preheat the oven to 180℃.
Add the kabocha and liquids marked ■ to a bowl. Mash the kabocha with a fork and mix.
Add the flour, okara, almond flour and salt to the dough. Mix together to form a soft dough, a little softer than your earlobe. If it is too hard/soft, user water/flour to adjust as necessary.
Roll the dough to a 4-5 mm thickness, and stamp out the cookies with cookie cutters. Kids love helping with this part. If you don't have halloween themed cutters, you can just cut them into squares with a knife.
Line a baking tray with parchment, and arrange the cookies on top. Bake for 20-25 minutes at 180°C.
Adjust the temperature and baking time according to the thickness of the cookies.
Story Behind this Recipe
I wanted a recipe for Halloween themed cookies that my kids could help me make. I had some leftover okara, so I went ahead and added it into the dough. My kids had a great time cutting them out! A healthy macrobiotic kabocha cookies without egg, sugar, or dairy products.
If it's too much trouble to steam the kabocha, you can use kabocha powder instead (they taste best with actual kabocha.) If using powder, you will need to add extra flour to achieve the desired texture. You can make this easy and fun cookie recipe at any time of the year, not just Halloween!