- 1 c. okara
- 1 c. whole wheat flour
- 1/4 c. oil
- 2/3 c. honey
- 2 t. almond extract
- 1/2 t. baking soda
- Preheat oven to 350º F.
- Combine liquid ingredients with the baking soda and quickly add to the flour and okara.
- Drop by tablespoons or ice cream scoop onto oiled or sprayed cookie sheet and flatten to 1/2″ thick.
- Place whole or slivered almond in center of each cookie and bake 12 – 15 minutes until golden brown. Makes 18 cookies.
We attempted to locate Kathy Hoshijo for the purpose of gaining permission to share these recipes, but were met with no success.