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.