Kinako Rice Flour Cookies

Kinako Komeko Cookies

  • By
    Rie Nakamura
  • Time
    25 minutes
Kinako Rice Flour Cookies

Have you ever tried kinako? It's toasted soybean flour, and it's a popular ingredient for Japanese sweets. What's more, you can make gluten-free cookies with it. Follow this recipe and you'll have mildly sweet cookies with an addictive crunch.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


    • A
    • 1.76  oz rice flour
    • 0.71  oz kinako (soy flour)
    • 0.35  oz potato starch
    • B
    • 1.06  oz sugar
    • 2.2  tbsp white sesame oil
    • 1.96  tsp milk


Step 1

Preheat the oven to 338 °F (170°C).

Step 2

Combine ingredients A in a bowl and whisk.

Kinako Rice Flour Cookies

Step 3

In a separate bowl, combine ingredients B and whisk.

Kinako Rice Flour Cookies

Step 4

Add bowl B to bowl A and mix to make the dough.

Kinako Rice Flour Cookies

Step 5

Place the dough on a sheet of parchment paper and stretch it out to 2 inch/5 mm with a rolling pin. Use a cookie cutter to cut the dough into your preferred shapes. Bake in the oven for 13-15 minutes.

Kinako Rice Flour Cookies


These crunchy cookies have just a hint of sweetness. Children are sure to love them!

Cooking Tips

  • Vegetable oil, rice oil, and rapeseed oil can substitute for white sesame oil.
  • You can use soy milk in place of milk.
  • If the dough doesn't hold together, increase the amount of milk.
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.