Egg/Gluten/Milk/Oil-Free Puff Ball Cookies

1. 1

   Mix the katakuriko and sugar, gradually add soy milk to form the dough into a ball.

2. 2

   Line the rolled balls on a baking tray (if they're too big they may not cook through, so it's best if they're the size of your finger tip).

3. 3

   Bake for about 8 minutes.

4. 4

   When the balls are slightly brown, they're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.