If you make almond or soy milk at home, you’ve probably ended up with a leftover pulp called okara after straining your drink. Don’t waste it! By repurposing okara, you’re not just reducing food waste, but also adding a nutritional boost to your meals. Reusing your okara by making these ultra-soft chocolate chip cookies is a perfect and easy way to start.
Okara, the fiber-rich pulp left over after making soy milk or tofu, is a nutrient-rich ingredient that deserves a second life. It’s packed with nutrients and functional benefits:
✅ High in Fiber – Helps digestion, supports gut health, and keeps you full longer.
✅ Protein-Rich – A great plant-based protein source (around 20–25% protein).
✅ Rich in Minerals – Contains calcium, iron, magnesium, and potassium, essential for bone and heart health.
✅ Low in Calories & Fat – A great way to add texture and nutrients without excess calories.
✅ Antioxidant-Rich – Contains isoflavones, plant compounds linked to hormonal balance and potential cancer-fighting properties.
And what better way to use it than in these deliciously soft and chewy cookies? Perfect for an afternoon snack, these okara cookies are guaranteed to be a hit!These cookies are relatively rich due to the butter, chocolate, and almond flour but provide a good mix of fats and proteins! Let me know if you need any modifications or further breakdowns.
Other ways to use Okara
Instead of throwing it away, you can incorporate okara into all kinds of recipes:
🍛 Savory Dishes – Mix into burgers, meatballs, dumpling fillings, or veggie patties.
🥣 Smoothies & Oatmeal – Blend into shakes or stir into porridge for extra protein.
🍚 Rice & Grain Dishes – Mix with rice or quinoa for added texture.
🥛 Dairy-Free Creaminess – Use it to thicken soups, sauces, or plant-based dips.
How to make cookies from soy okara, step by step:
- Whisk soft butter with sugar, until creamy. Then add your okara and mix again.
2. Add all the flours, mix well then add the chocolate chips.
3. Scoop the dough into 12 parts, then roll with your hands. Sprinkle with some sea salt then bake.
Soy okara chocolate chip cookie
12
servings10
minutes12
minutes22
minutesKeep the screen of your device on
Ingredients
1 stick – 1 tbsp soft butter (100 g) or coconut oil
1 cup okara pulp (150 g)
¼ cup brown sugar (60 g)
1 cup chocolate chips or chopped chocolate (150 g)
1 medium egg
3 tbsp rice flour (25 g)
3 tbsp almond flour (25 g)
3 tbsp buckwheat flour (25 g)
½ tsp baking powder
a pinch salt (optional)
How to
- Pre-heat your oven to 350°F (180°C).
- Let the butter come to room temperature, then cut it into cubes.
- In a mixing bowl, beat the butter and sugar together until smooth and creamy.
- Add the egg and beat again until fully incorporated.
- Mix in the okara, followed by the flours, almond flour, baking powder, and salt. Stir well to combine. If you used coconut oil, allow the dough to rest in the fridge for at least 30 minutes. If using butter, proceed to next step.
- Line a baking sheet with parchment paper or lightly grease it.
Using your hands, form small dough balls and place them on the baking sheet, leaving space between each one. - Bake at 350°F (180°C) for 10–12 minutes, until the edges are lightly golden.
- Let cool slightly, then enjoy—preferably dipped in homemade milk!
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