November 7, 2011

oatmeal-okara cookies

These oatmeal cookies are based on last month's delicious pumpkin cookies, only lacking the pumpkin and spices. Makes about 33 cookies.

oatmeal okara cookies

In a bowl, thoroughly combine
1 cup white whole wheat flour
1/2 cup oats (quick-cooking)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts
3/4 cup chocolate chips


In a second bowl, whisk
3/4 cup sugar
1/3 cup canola oil
1/2 cup okara
1 Tablespoon molasses
1/2 tsp. vanilla

until thoroughly emulsified.

Add wet ingredients to dry ingredients and stir until they are thoroughly incorporated. Drop by the Tablespoonful onto a cookie sheet that has been lightly misted with vegetable spray. They don't spread out too much; I liked them best when I didn't flatten them out and instead let them stay in little rounded domes.

oatmeal okara cookies

Bake for 14-15 minutes at 350 degrees Fahrenheit.

14 comments:

  1. I made these using slivered almonds instead of walnuts and 1/2 cup golden raisins instead of the chocolate chips. Yum! I often don't care for molasses, but here it adds nice dimension to the flavor.

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    1. Yay! I'm glad it worked out. I don't use molasses very often, either.

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  2. I love this recipe! I use it all the time (around 5 times so far), to use up the okara left at the end of the day. Although, for me, I omit chocolate chips, walnuts, and molasses. And I often add a bit more okara, if only a little bit is left. Personally, I cannot endure the extreme sweetness of supermarket frosting, so I knew that 3/4 cup sugar would be way overboard for me. Not a single cookie would be touched if I used that much sugar. So I reduced it to 1/2 cup, but., still, I found it too be a bit excessive. 1/3 cup sugar, if you are like me, and prefer mildy sweet things. Think traditional Asian cuisine-- the sugar is merely sprinkled into the food. This cookie is soft, moist, and has a wonderful slightly hardened shell, providing a little crisp. The vanilla and sugar (turbinado or dark brown) combine wonderfully, and the taste is very warm and comforting. It's not really vanilla or sugar-- it's something different, like a contented sigh you can taste. :) Thanks for the recipe!

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    1. Just wanted to add that I have made this using molasses, but I didn't care for the it's deeper complex flavor. It was an umbrella casting a dark shadow over the bright vanilla. Though only a touch of molasses was added, the vanilla could not shine through, and I was disappointed. This isn't a molasses cookie, and if it is trying to be, it is not succeeding. I like it much much more without molasses-- just sugar, okara, vanilla, and salt to flavor. :)) hope that was helpful.

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    2. I'm glad this worked out for you as a template to adjust to your own tastes! Thanks for sharing your changes so that people whose sweet tooths aren't as out of control can make something more to their liking.

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  3. Looks like a great recipe. how long and at what temperature should I bake them?

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    1. Thanks! At the bottom of the post, it says, "Bake for 14-15 minutes at 350 degrees Fahrenheit."

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  4. This comment has been removed by the author.

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    1. Okara is very moist, so it will make chewy cookies rather than crispy cookies.

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  5. Cookies came out fabulous. How long can I store it in my shelf

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  6. just had one for my supper fresh out of the oven. Used less sugar and I used brown rice syrup instead of molasses with cranberries and pecans. Very nice. Thank you for the recipe.

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  7. Hi! Love your blog. Do you use cooked okara or raw okara?

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    1. Unless otherwise specified, it's straight out of the soymilk machine, well-drained. There's a description in the sidebar.

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  8. Used brown sugar and olive oil. Added 1/4 tsp baking powder. Turned out good. Will make again.

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