Taste of Japan in Your Kitchen
Taste of Japan in Your Kitchen
by Rie Nakamura
Tips!
These crunchy cookies have just a hint of sweetness. Children are sure to love them!
Crispy! Gluten-Free 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.
Cooking time
25 min
Total Calories
177 Kcal
Ingredients
6
by Rie Nakamura
Tips!
These crunchy cookies have just a hint of sweetness. Children are sure to love them!
Ingredient
4
A
Rice flour
50g
Kinako (Soy Flour)
20g
Potato starch
10g
B
Sugar
30g
White sesame oil
30g
Milk
10g
Nutrition
Calories
・・・ 177 Calories
Sodium
・・・ 1 mg
Fat
・・・ 9 g
Protein
・・・ 3 g
Carbonhydrates
・・・ 21 g
Fiber
・・・ 1 g
Cholesterol
・・・ 1 mg
STEP 1
Preheat the oven to 338 °F (170°C).
STEP 2
Combine ingredients A in a bowl and whisk.
STEP 3
In a separate bowl, combine ingredients B and whisk.
STEP 4
Add bowl B to bowl A and mix to make the dough.
STEP 5
Place the dough on a sheet of parchment paper and stretch it out to 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.
  • 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.