This is the cookie I invented while making my green pea cookies. While making that cookies, I remembered I still have half a bottle of dry roasted Edamane in my pantry. This is definitely a great way to finish my roasted Edamane as this cookie is delicious, way better than munching the roasted Edamane alone. This is an Asian Chinese style cookie. The cookie is very delicate and when you bite into it, it is crunchy with bits of Edamane and yet it has the melt-in-the-mouth feel. Sooooo good! Now, I am going to use my unfinished roasted Edamane to make this delicious cookies, it will make such a great gift for my healthy friend too. If you love dry roasted Edamane, you will love this cookie, go ahead give it a try! :) My girls and I totally loved this cookies.
Ingredients:
1 1/2 cups lightly salted dry roasted Edamame
(A)
1 cup all-purpose flour
3/4 cup icing sugar
(B)
1 tsp. pure vanilla extract
130ml canola oil
Method:
1. In a food processor, process the dry roasted Edamame until fine. Pour into a big glass bowl.
2. In the big glass bowl, add (A) and stir with a spatula until combined. Then, add (B) and mix with your hand until a dough is formed or stick together when squeeze with your palm. Use a small cookie scoop and scoop even sizes of cookie dough on parchment paper lined baking sheet about 1/2 inch apart. After that, flatten the cookies with a fork in a circular motion like picture above.
3. Bake in preheated 350'F oven for 12-13 minutes. Cool on wire rack completely before storing them in an air-tight container.
~Yield about 31 cookies with the small cookie scoop. This recipe can easily be double to make more cookies.
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