Okara cookies - vegan and gluten-free recipe

Name: Okara cookies - vegan and gluten-free recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Cuisine: En
Ingredients: 3.5 oz okara; 3/4 cup gluten-free flour (store-bought mix or a blend of your own gluten-free flours); 1/3 cup cane sugar; 1 tsp baking powder; 2 Tbsp olive oil; 1/3 cup almond milk; 1.7 oz chocolate chips; 1 pinch of salt

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Snacks

Very Easy

22 min

If you've tried making homemade almond milk, you probably have leftover almond pulp, also known as 'okara'. What to do with it? It would be a shame to throw it away, and at Ptitchef, we hate waste! So, prepare some cookies :-) This recipe is a family favorite for snacks! Here’s a gluten-free and vegan version to please those with allergies/intolerances! Follow the easy steps to make these super soft cookies. It's a great opportunity to try new eating habits :-)

Ingredients

3.5 oz okara
3/4 cup gluten-free flour (store-bought mix or a blend of your own gluten-free flours)
1/3 cup cane sugar
1 tsp baking powder
2 Tbsp olive oil
1/3 cup almond milk
1.7 oz chocolate chips
1 pinch of salt

Materials

bowl, baking tray, parchment paper, oven

Preparation

Preparation10 min

Cook time12 min

Once you have filtered the almond milk, there will be leftover almond pulp in the bag, known as okara. Squeeze out the excess milk and place the okara in a bowl.
Add the flour, baking powder, salt, and mix well. Then add the oil and milk, and mix again. Finally, add the chocolate chips and mix everything with your hands.
Using a tablespoon, form uniform balls and place them on a baking tray lined with parchment paper. Flatten the balls to form cookies (they will not spread further during baking).
Bake for 12 minutes at 180°C (350°F).
Let the cookies cool down and enjoy them for a snack! Bon appétit :-)

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