Okara cookies - vegan and gluten-free recipe

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Snacks

6 servings

Very Easy

22 min

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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

• 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 :-)

PetitChef_Official

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