Okara biscuits recipe. Easy to do and rich in fibre and protein


Our gluten-free okara biscuits are vegan biscuits made with okara, which is the dry residue left over after preparing homemade soy milk. Okara is rich in fibre and protein, used to create a variety of sweet and savoury vegan dishes.

Soy is naturally gluten-free, so okara cookies are also ideal for coeliacs. These easy biscuits take around 30 minutes to prepare. They are crunchy on the outside and soft on the inside, with a unique flavour that is somewhat reminiscent of hazelnuts.

An ideal option for breakfast or a healthy snack. On to the recipe!

Ingredients for 4 people

  • 200 grams of okara
  • 100 grams of brown rice flour
  • 70 grams of cornmeal
  • 60 millilitres of extra virgin olive oil
  • 3 teaspoons of treacle
  • 6 teaspoons of  brown sugar
  • 2 teaspoons of brewer’s yeast
  • 1 pinch of salt
  •  cinnamon as needed


1.Prepare the okara in a bowl. Pour the brown rice flour into another bowl. Add the yellow cornmeal and 60 ml of extra virgin olive oil.


2. Add three tablespoons of treacle (you can also use honey, but the biscuits will no longer be vegan). Add the raw cane sugar to boost the colour and crunchiness of the biscuits. Finally, add two teaspoons of brewer’s yeast powder.


3. Now add the okara and start mixing to combine all the ingredients well. You can also add a pinch of salt and cinnamon to really bring out the flavour. The mixture should be compact and homogeneous. Prepare your pastry bag with a star tip. Fill the bag halfway and squeeze the top firmly to push the mixture towards the tip. The dough begins to thicken over time, so you have to work fairly quickly.

Grease the tray with a little oil or line it with parchment paper. Pipe stars in your preferred size. I made them not too big so I could eat them in two bites. Remember to leave a space between each biscuit: they don’t spread much, but they do increase in volume and need some room. Bake the biscuits in a preheated oven at 180 °C  for about 20 minutes.


Remove from the oven, allow them to cool, and serve your delicious gluten-free okara biscuits.

Tips and tricks

  • You can add raisinschocolate chipsunsweetened cocoa powder or shredded coconut to your biscuits.
  • Store the biscuits in an airtight container. Okara cookies tend to absorb moisture and become less and less crunchy over time.
  • As a treacle alternative, you can use agave syrup, stevia, grape juice or apple syrup to sweeten your biscuits.

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