Okara and Banana Cookies, Version 2

1. 1

   Dry roast the fresh okara in a pan.

2. 2

   Take care not to let it burn.

3. 3

   When the okara is dry, transfer to a bowl and leave to cool.

4. 4

   (250 g of fresh moist okara became 150g this time.)

5. 5

   Add the bananas to the okara and mix well.

6. 6

   Adjust the amount of banana so that the dough doesn't become too soft.

7. 7

   By using very ripe bananas, the cookies will be sweet even if you add just a small amount.

8. 8

   When the dough comes together, wrap it up in plastic wrap and let rest for about 2 hours.

9. 9

   (If you freeze it for too long, it will become too hard to cut, so check on it.)

10. 10

    Slice thinly, spread out on a baking sheet, and bake in a preheated 340F/170C oven for 20 to 25 minutes.

11. 11

    If the cookies aren't crispy enough at that point, bake at 320F/160C for another 20 minutes or so.

12. 12

    Done!

13. 13

    Adjust the cooking time by checking on the cookies.

* Per serving · 4 servings · Values may vary.

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