For 100 Cookies:
50 g almonds, (blanched and peeled for finer dough)
50 g hazelnuts
200 g all purpose flour
80 g whole wheat flour
20 g corn starch
1 dash sea salt
34 g date sugar
15 g maple syrup
2 tbs of egg replacer in 6 tbs warm water
150 g Coconut milk
1 tsp Vanilla Aroma
1/3rd cup powder sugar
1 bag of vanilla sugar
Grind almonds and hazelnuts in a food processor.
In a mixing bowl blend all dry ingredients, flour, salt, sugar and the ground nuts.
Mix the egg replacer in warm water and blend in other wet ingredients: maple syrup, coconut milk and vanilla aroma. Blend dry and wet ingredients to a firm dough. Wrap in plastic bag or foil and rest in refrigerator for min. 2 hours.
Preheat oven to 325˚F and roll out the dough to pencil thick rolls. Cut in 2 inch length pieces and shape half moons. Place on a baking paper covered baking sheet. Bake 10-15 minutes or until cookies start turning brown (watch, they burn faster from below).
Dust the cookies with a mix of strained powder sugar and vanilla sugar while still warm and keep them out of your reach. ©Mighty Forks 2013
If you have some leftover okara, you may add some to your dough mix, replacing flour by weight. With the soy pulp, the cookies become a bit more manageable and firmer.©2013Sabineart.com