Okara Cookies with Coconut and Cinnamon

Okara is the pulp left over after soaking and blending soybeans, almonds or other ingredients with water to make plant milk.

This is a very simple and tasty recipe that turns what would otherwise be a considerable amount of waste into delicious cookies.
In this case I had made soy milk, so the okara comes from organic yellow soybeans.

150 g okara (roughly what is left from making 1 litre of soy milk)
150 g type 0 flour
100 g sunflower oil
1 teaspoon baking powder
1 cup coconut flour
100 g cane sugar
2 teaspoons ground cinnamon
soy milk (if needed)

Put all the ingredients in a bowl and mix well. The dough should be soft: add a little soy milk if needed. Transfer it to a piping bag. Line a baking tray with baking paper and pipe cookies about 5 cm wide. Bake in an oven preheated to 180°C for about 20 minutes. Take them out, let them cool and dust them with coconut flour.