Gluten-free Vegan Tofu corn flakes Cookies
Hi, everyone.
Today I am going to be making crowd-pleasing Tofu corn flakes cookies.
This is a delicious cookie with a crunchy texture that contains plenty of corn flakes that everyone loves.
I am introducing how to make delicious vegan Japanese cuisine using fermented food each week on my YouTube channel.
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It’s gluten-free and all made of healthy ingredients, so it’s guilt-free.
It’s a very simple recipe, so I made these cookies with my son.
It was very fun and delicious.
Please give it a try!
Ingredients ★For 6 cookies with a diameter of 8 cm
Here’s how to make it. ⬇
Gluten-free Vegan Tofu corn flakes Cookies
This is a delicious cookie with a crunchy texture that contains plenty of corn flakes that everyone loves.
Equipment
- bowl
- spatula
- Oven
Ingredients
- 45 g Rice flour
- 30 g Potato starch
- 2 g Baking powder
- 45 g Coconut sugar
- 30 g Silken tofu
- 1/2 tsp Shio Koji
- 45 g Coconut oil （melt）
- 45 g Cornflakes
Instructions
- Preheat the oven to 160 degrees Celsius. （320F°）
- Put Rice flour, Potato starch and Baking powder in a bowl and stir with a whisk.
- You can substitute cornstarch with potato starch, but the tastes will be a little bit powdery.
- Put Coconut sugar, Silken tofu, Shio Koji and Coconut oil in another large bowl and mix well with a whisk.
- When the dough becomes glossy , add corn flakes and mix gently.
- If the dough doesn't come together, add a little soymilk.
- Line a piece of parchment paper on a baking tray. Divide the cookie dough into six.
- At this point, gently shape thecookies with a spoon so that the cornflakes are not collapsing as much aspossible.
- Bake in an oven at 160 degrees for 25 minutes. （320F°）
- The cookies are soft when taking those out from the oven, but theywill set while cooling.
- If you overcook it, it will become very hard, so be careful.
- After baking, place them on a cake cooler and let themcool.
- It's done.