For the first time in my 26 years, I am truly feeling the festive spirit of Christmas — and this year, I wanted to share an easy kinako cookie recipe with a Japanese twist. Growing up in Iran, I never celebrated Christmas, so the holiday always felt a little foreign to me. That changed when my family moved to New Zealand. Everyone around us got excited about the season, so I often felt a bit left out.
Over the years, even as Christmas came and went, my family treated it mainly as a public holiday. Things started to change when my sister married a Kiwi who celebrated Christmas. Suddenly, my family joined in a little more, and I began to experience the joy of decorating, baking and giving gifts.
Looking back, my favorite Christmas was actually spent in Japan. It was a white Christmas, surrounded by Japanese friends and my visiting sister and brother-in-law. What I love most about the season, wherever I am, is the tradition of giving and receiving love. As part of sharing this festive joy in Japan, I would like to introduce one of my favorite Japanese ingredients: kinako.
What Is Kinako?
Image: iStock: inewsistock
きな粉 (Kinako; “roasted soybean flour”) is a traditional Japanese ingredient made by roasting soybeans and grinding them into a fine, golden powder. It has a nutty, subtly sweet flavor and a naturally fragrant aroma, making it a staple in many Japanese sweets, from mochi and dango to cookies and wagashi.
Beyond its delicious taste, kinako is also packed with nutrients — it’s high in protein, fiber and isoflavones, which are plant compounds linked to various health benefits, including supporting bone health and balancing hormones. Its delicate yet rich flavor pairs perfectly with simple cookie recipes, like the easy Kinako cookie recipe below.
So, without further ado, here is a wholesome and straightforward kinako cookie recipe for you to share with your friends, colleagues and loved ones this festive season.
Easy Kinako Cookie Recipe
Ingredients (Makes about 12 kinako cookies. Double or triple the ingredients to make more. This recipe is: dairy-free and vegan.)
- 70g regular cake flour
- 20g brown sugar
- 10g kinako
- 20g olive oil
- 5g vanilla essence
- A pinch of salt
Instructions
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