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1
Put butter in a bowl, and microwave for 40 seconds to melt (It's easier to mix if you melt the butter completely.)
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2
Add the okara and pancake mix.
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3
Put a plastic bag over your hands, and knead the dough through the bag.
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4
When the dough comes together, hold it and flip the bag inside out.
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5
The dough will now be inside the bag.
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6
Knead the dough some more through the bag.
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7
Keep kneading until the butter is evenly distributed throughout the dough.
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8
Preheat the oven to 350F/180C (The cookies will bake for 15 to 20 minutes.)
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9
Roll the dough out as thinly as possible while it's still in the bag.
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10
Cut the dough over the bag into whatever shapes you like.
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11
(The knife won't get dirty.)
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12
Cut the bag open and remove the dough.
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13
Put a piece of kitchen parchment paper on a baking sheet.
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14
Invert the baking sheet with the paper on top of the dough.
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15
You can move the dough onto the baking sheet without it falling apart this way.
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16
Bake the cookies in a 360F/180C oven for 15-20 minutes.
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17
If you leave the cookies in the oven after they're baked, they'll become crispy.
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18
They can be snapped apart where you have scored them.
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19
This is a related recipe, number 2, for crispy okara cookies using okara that's been dry roasted in a pan.
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20
Another related recipe, number 3, for crispy okara cookies using okara that's been dried in the microwave.
