Oil-free Macrobiotic Kinako Cookies – a delicious recipe with flour, Whole wheat flour, sugar, Salt, Kinako, Sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix water and soy milk.
2
Add all dry ingredients to the bowl.
3
Whisk well until airy and light.
4
Now add the powdered mixture into the water and soy in small batches.
5
Mix lightly with a fork.
6
When the dough is crumply and hard, take it out.
7
With a rolling pin, spread out the the dough out until it's about 4 mm thick.
8
Fold the dough into thirds and roll it out again.
9
Repeat this twice.
10
Slice off the edges and cut the dough into a square.
11
Roll up the edges into balls roughly the size of a soya bean.
12
Bake in a 160C preheated oven for 30-35 minutes to finish!
13
These cookies are really flavorful and crunchy.
14
I baked the smaller round cookies for 25 minutes at 170C and they turned out nice and moist.
151
kcal
Calories
3
g
Fat
28
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 grams Cake flour, 70 grams Whole wheat flour (or cake flour), 40 grams Beet sugar, 1 pinch Salt, and more.
Yes, Oil-free Macrobiotic Kinako Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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