Sweets and drinksBaked GoodsEurope and North AmericaAbout 30 minutes
Okara oat cranberry cookies put the pulp left over from straining soy milk to good use. The tricky part is moisture, because okara that is not wrung out properly makes the cookies dense.
Wring the okara completely dry before it goes into the butter mixture and beat until combined. Shaping small rounds in your palm and pressing them flat is what gets them to bake through evenly.
This batch weighs about 472g, at roughly 414 calories per 100g.
Method
Heat the oven to 200 degrees C.
Put 100g softened unsalted butter and 72g kOBE Monk Fruit Blend in a bowl and beat at high speed for about 2 to 3 minutes.
Add 100g okara wrung completely dry to the butter mixture and beat until combined.
Mix 100g all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt together, add them to the bowl and beat until combined.
Stir 30g oats, 50g chopped walnuts and 20g dried cranberries into the dough.
Line a tray with parchment paper. Shape the dough into small rounds in your palm and press them flat.
Bake in the middle of the oven for about 12 to 15 minutes, until the cookies turn golden brown.
Cool them on a rack, then store them in a sealed jar.
Tips
Wring the okara completely dry before mixing, because that is what keeps the cookies from going dense.
Cookies that are slow to color need another 1 to 2 minutes to reach a proper golden brown.
Pressing the rounds flat before baking lets them cook through to the middle.
A sealed jar after cooling keeps the cookies crisp for longer.
Okara still holds moisture, so these bake more slowly, and the moment to take them out is when the edges have set firm.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.