Easiest Way to Make Appetizing For Halloween! Kabocha Okara Cookies

For Halloween! Kabocha Okara Cookies. I wanted a recipe for Halloween themed cookies that my kids could help me make. I had some leftover okara, so I went ahead and added it into the dough. My kids had a great time cutting them out!

My kids had a great time cutting them out! A healthy macrobiotic kabocha cookies without egg, sugar, or dairy products. I had some leftover okara, so I went ahead and added it into the dough. You can have For Halloween! Kabocha Okara Cookies using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of For Halloween! Kabocha Okara Cookies

1. Prepare of ■Peeled, steamed kabocha squash.
2. It's of ■ Rice syrup (or honey).
3. Prepare of ■Canola oil.
4. Prepare of Whole wheat flour.
5. You need of All-purpose flour.
6. You need of The flour should weigh 100 g combined (can also use a cake/rice flour blend).
7. Prepare of Almond flour.
8. Prepare of Fresh okara.
9. You need of Salt.

My kids had a great time cutting them out! A healthy macrobiotic kabocha cookies without egg, sugar, or dairy products. I had some leftover okara, so I went ahead and added it into the dough. My kids had a great time cutting them out!

For Halloween! Kabocha Okara Cookies step by step

1. Steam the kabocha until soft, and peel the skin. Preheat the oven to 180℃..
2. Add the kabocha and liquids marked ■ to a bowl. Mash the kabocha with a fork and mix..
3. Add the flour, okara, almond flour and salt to the dough. Mix together to form a soft dough, a little softer than your earlobe. If it is too hard/soft, user water/flour to adjust as necessary..
4. Roll the dough to a 4-5 mm thickness, and stamp out the cookies with cookie cutters. Kids love helping with this part. If you don't have halloween themed cutters, you can just cut them into squares with a knife..
5. Line a baking tray with parchment, and arrange the cookies on top. Bake for 20-25 minutes at 180°C..
6. Adjust the temperature and baking time according to the thickness of the cookies..

A healthy macrobiotic kabocha cookies without egg, sugar, or dairy products. I decided to make this Halloween Kabocha Cheesecake and made sure that it was gluten and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in savoury dish and so on.. Okara to kinoko-iri kabocha no korokke / pumpkin croquettes with soybean pulp and mushrooms Savory and sweet pumpkin croquettes.