Nutty and Nutritious! Soybean Milk Bean Cookies
Healthy and Delicious Bean Cookie Recipe Using Jungfood Soy Milk
Crispy bean cookies that even kids will love! Make these nutty and nutritious bean cookies at home with ease, using Jungfood soy milk, beans, and okara. You can enjoy two flavors: black bean and white bean.
Essential Ingredients- 2 cups cake flour (approx. 200g)
- 1 Tbsp baking powder (approx. 10g)
- 2 Tbsp sugar (approx. 30g)
- 2 Tbsp grapeseed oil (approx. 30ml)
- 1/3 cup Jungfood soy milk (approx. 80ml)
- 1 egg
- 20g black beans (Seoritae)
- 20g white beans (Chickpeas)
- 1/2 tsp salt (approx. 2-3g)
- 1/2 tsp black pepper (approx. 1-2g)
- 1 cup okara (drained, approx. 100g)
Cooking Instructions
Step 1
To create a delicious treat that even children who dislike beans will enjoy, I’ve made nutty bean cookies using Jungfood soy milk. Since Jungfood soy milk comes in black bean and white bean varieties, I decided to make two types of cookies: black bean cookies and white bean cookies.
Step 2
First, prepare the black beans (Seoritae) and white beans (chickpeas) for the cookies. After washing the beans thoroughly, soak them in water for about 3 hours. Soaking makes the beans tender, ensuring they mix well with the cookie dough and have a pleasant texture.
Step 3
Place the soaked beans in a pot with a little water and a pinch of salt. Cook them for 20 minutes until they are completely tender. It’s crucial to cook them thoroughly to avoid any ‘beany’ taste.
Step 4
Drain the cooked beans and let them cool. Slice them or cut them into appropriate sizes so they can be easily incorporated into the cookie dough without being crushed.
Step 5
In a bowl, combine 2 Tbsp of grapeseed oil and 2 Tbsp of sugar. Whisk them together until well blended. Once the sugar is somewhat dissolved, add 1 egg and whisk again with a whisk until smooth and frothy. (While traditional recipes use butter, I’ve substituted grapeseed oil to reduce calories. You can certainly use butter if you prefer.)
Step 6
In a separate bowl, sift together 2 cups of cake flour and 1 Tbsp of baking powder at least twice. Sifting the dry ingredients helps create a smooth dough without lumps and ensures the baking powder is evenly distributed, leading to better cookie rise.
Step 7
Now, let’s prepare the special ingredient for these cookies: okara. You can use store-bought okara or leftover okara from making tofu at home. Since okara is quite moist, adding it directly to the dough can make it too wet. Therefore, spread the okara in a frying pan and cook over medium heat until the moisture evaporates, then let it cool completely and process it into a powder.
Step 8
Add 1 cup of the dried okara powder to the egg and oil mixture from step 4. Mix well until the okara powder is evenly incorporated into the batter.
Step 9
Divide the batter into two equal portions. To each portion, add 1/3 cup of Jungfood soy milk. For the black bean cookie dough, use black bean soy milk, and for the white bean cookie dough, use white bean soy milk. This enhances both the color and flavor. Mix the soy milk into the batter until smooth.
Step 10
Add the prepared beans to their respective doughs. Mix the sliced black beans into the black bean dough and the sliced white beans into the white bean dough. Use a spatula or your hands to combine them, forming a cohesive dough with the beans evenly distributed.
Step 11
Wrap each portion of cookie dough tightly in plastic wrap and freeze for 30 minutes. Chilling the dough makes it firm, allowing you to slice it cleanly without it crumbling and maintain a nice shape.
Step 12
Remove the chilled dough from the freezer and slice it into approximately 1cm thick pieces. Cutting them a bit thicker helps them hold their shape beautifully and achieve a pleasant texture when baked. Start by slicing the black bean dough.
Step 13
Slice the white bean dough to the same thickness of about 1cm. Having two different colored cookies side-by-side makes them look more appealing.
Step 14
Line a baking sheet with parchment paper or a silicone baking mat. Place the sliced cookie dough pieces onto the sheet, leaving ample space between them, as they will spread while baking. Sprinkle a little coarse salt and black pepper on top of the cookie dough. The pepper helps to cut through any potential beaniness and adds a nice flavor. (This step is optional.)
Step 15
Bake in a preheated oven at 180°C (350°F) for 15 minutes. Adjust the baking time and temperature according to your oven’s specifications.
Step 16
After 15 minutes, check if the cookies are golden brown. Be careful not to overbake, as the bottoms can burn quickly. Once baked, remove them from the oven and let them cool completely on a wire rack. They will become crispier as they cool.
Step 17
And just like that, your delicious bean cookies are ready! Since they’re cookies, even children who usually avoid beans will likely enjoy them without hesitation.
Step 18
The cookies made with black bean soy milk and added black beans are visually more appealing and offer a richer, nuttier flavor.
Step 19
These cookies made with Jungfood soy milk are wonderfully subtle and delicious. Personally, I found the white bean cookies with chickpeas to be my favorite. They are easy to make, packed with nutrition from soy milk, beans, and okara, making them a truly wholesome treat! It seems there’s nothing you can’t make with Jungfood soy milk.
