I haven't done much baking since moving to Japan because we have some fantastic bakeries here, but one thing we don't have is good cookies. Crinkle cookies are one of my favorites because you can give them almost any flavor, which they coyly reveal through cracks in their crisp sugar crust.
I based this on my Matcha Crinkle Cookie Recipe, but using Kinako or roasted soybean powder gives the cookies a rich, nutty flavor that tastes way better than it sounds. You can check out my Kinako recipe to find out how to make it, but it's as simple as roasting the beans and grinding them into a fine powder with a coffee grinder. The soybeans give off a sweet buttery aroma as they brown, and once powered, the kinako tastes a lot like peanut butter. This makes it a perfect nut-free alternative packed with protein and fiber.
As an added perk, the batter must be chilled, making this the perfect prepare-ahead treat.
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