Okara and walnuts vegan cookies


A lot of times when making soy milk, I felt “sorry” for the puree I had to throw to the garbage, I somehow felt there is something good I’m throwing out, and no wonder I did! Okara, the puree left over after the soy milk is done, is really of a good value. I’ve made a delicious pasta with parsley leafs, virgin sun flower oil, green onions and salt and black pepper and these cookies were the second recipe. I like trying out new things, and these are somehow different from the usual crispy biscuits recipes, because they don’t have any additional fat added, therefor they are softer and healthier. I’m not saying that one is better than the other, they are just different. If you are on a diet, but you still want to enjoy cookies, these are a good alternative. I’ve tried to replace the sugar also with something with less or 0 calories, and I’ve used a natural extract from a plant called Stevia, largely used in Japan and more and more added in different products nowadays after relative recently being accepted as safe sweetener by the US and Europe. But what I didn’t know, is that Stevia is not stable over 212 F, and my cookies were not very tasty, but I still like to use it for shakes, teas, sour fruits like grapefruits, and all kind of foods that don’t need cooking afterwards. These cookies don’t have a large quantity of sugar anyway.

Vegan cookies with okara and walnuts
1 cup grated walnuts
1 cup whole grain flour
1/2 cup sugar
1 vanilla bean core
1/2 tsp baking soda
1/4 tsp salt
2/3 cup okara
1 tablespoon water

Place the cookies, shaped by hand, on a tray covered with baking paper. Add to the oven at 375 F for 12-15 minutes.