Prep 10 mins
Cook 15 mins
Whole wheat and rolled oats lend lots of fiber to these tasty cookies, along with a little-known ingredient, okara. Okara is soybean meal, a natural by-product of tofu. It is usually available in Asian markets that sell fresh tofu and health food stores. You may substitute chocolate chips for the carob chips and use what ever nuts suit your fancy. http://homecooking.about.com/od/cookierecipes/r/blcookie30.htm
- 1 cup okara (soybean meal)
- 1⁄2 cup whole wheat flour
- 1 1⁄2 cups rolled oats
- 3⁄4 teaspoon baking soda
- 1⁄4 cup vegetable oil
- 1⁄2 cup honey
- 1 teaspoon pure vanilla extract
- 1⁄4 cup carob chips (may substitute chocolate chips)
- 1⁄4 cup sunflower seeds, pistachios or 1⁄4 cup chopped walnuts
- Preheat oven to 350°F Line cookie sheets with Silpat baking liners or parchment paper.
- Stir together okara, whole wheat flour, rolled oats, and baking soda in a medium bowl.
- In a small bowl, whisk together vegetable oil, honey, and vanilla extract.
- Add wet ingredients to the dry ingredients, stirring with a large fork until combined. Fold in carob chips or chocolate chips, along with sunflower seeds or nuts.
- Drop by the teaspoonful on to prepared cookie sheets. Flatten slightly with the back of an oiled fork to about 1/2-inch thickness.
- Bake 12 to 15 minutes.