For Halloween! Kabocha Okara Cookies. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. Scoop out the Kabocha flesh with a spoon.

When you eat dried okara and have some water, it expands in your stomach and keeps you feeling fuller for longer. Not only that, okara is also high in fibre and contains minerals and protein. Wanna know one way to make your cookies a little more nutritious? You can have For Halloween! Kabocha Okara Cookies using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of For Halloween! Kabocha Okara Cookies

It's 100 grams of ■Peeled, steamed kabocha squash.
You need 3 tbsp of ■ Rice syrup (or honey).
It's 3 tbsp of ■Canola oil.
Prepare 40 grams of Whole wheat flour.
It's 60 grams of All-purpose flour.
You need of The flour should weigh 100 g combined (can also use a cake/rice flour blend).
You need 35 grams of Almond flour.
Prepare 100 grams of Fresh okara.
You need 1 dash of Salt.

Though I love these with butter you can also use olive oil and or walnuts so that your matcha cookies come out a little 'healthier' and nutritious than usual 😉. Mix granulated sugar and water in a saucepan by tilting the pan. This Halloween, Kabocha, since she has a sweet tooth, decided that she wants to eat more candy this time around than all of the other Halloweens she experienced. For October, a made-for-the-project character named Kabocha, a pumpkin ghost girl, was thought up of to enjoy the Halloween festivities!

For Halloween! Kabocha Okara Cookies step by step

Steam the kabocha until soft, and peel the skin. Preheat the oven to 180℃..
Add the kabocha and liquids marked ■ to a bowl. Mash the kabocha with a fork and mix..
Add the flour, okara, almond flour and salt to the dough. Mix together to form a soft dough, a little softer than your earlobe. If it is too hard/soft, user water/flour to adjust as necessary..
Roll the dough to a 4-5 mm thickness, and stamp out the cookies with cookie cutters. Kids love helping with this part. If you don't have halloween themed cutters, you can just cut them into squares with a knife..
Line a baking tray with parchment, and arrange the cookies on top. Bake for 20-25 minutes at 180°C..
Adjust the temperature and baking time according to the thickness of the cookies..

A flavorful fall kabocha squash soup made by roasting the squash and pureeing it with fresh ginger and topping it with a sesame quinoa granola. The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies). Kabocha is notorious for its really tough green skin. When you cut the green kabocha squash in half, it's almost a surprise the incongruity of the bright orangey flesh. Kabocha is naturally sweet, much sweeter than butternut squash or sweet potatoes.