

Soy Cookies
Soy cookies with a spicy twist of soy sauce and a hint of vanilla! The cranberries and hazelnuts add a delightful crunch, and a touch of sea salt makes them absolutely irresistible.
Preparation
Step 1

180 g all-purpose flour – 100 ml rolled oats – ½ tsp baking powder – 115 g unsalted butter, at room temperature – 150 g brown sugar – 50 g sugar
Preheat the oven to 200°C (390°F) and line baking sheets with parchment paper.
In a small mixing bowl, combine the flour, oats, and baking powder. In a separate mixing bowl, use a hand mixer on medium speed to cream the butter, sugar, and brown sugar together.
Step 2

2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp vanilla extract – 1 egg
Stir in the soy sauce and vanilla extract. Add the egg and whisk until just combined.
Step 3
50 g dried cranberries – 50 g hazelnuts
Gradually whisk the flour mixture into the wet ingredients until combined. Stir in the cranberries and hazelnuts. Chill the dough for 20-40 minutes.
Step 4
Roll the dough into 5 cm balls and place them on the baking sheet with 5 cm spacing between each.
Step 5
¼ tsp flaked sea salt
Bake for 12 minutes, or until the edges are golden brown. Immediately sprinkle with flaked sea salt.
Step 6
Cool on the baking sheet for 10 minutes. Transfer to a cooling rack to cool completely.
Recipe-ID: 1428
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