Vegan Korean Red Bean Paste Cookies (Sangtugwaja)
Ingredients
- 300 g sweetened red bean paste (koshi an)
- 1 Tbsp unsweetened almond milk
- 1 Tbsp tapioca flour
- ¼ cup almond flour
Instructions
- In a clean bowl, mix sweetened white bean paste with 1 Tbsp milk, tapioca flour and almond flour
- Mix together until smooth. Add 1 Tbsp more almond milk if batter seems too thick for piping
- Prepare a piping bag with a French Star shaped piping tip (I used Ateco 869 size 9)
- Pipe small dollops of the cookie dough onto a parchment lined cookie pan
- Bake in a 350F preheated oven for 15-20 minutes, or until the tops are dry.
- Carefully remove the cookies when cool enough to handle. Enjoy!
Video
Nutrition
Calories: 42kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 1mgFiber: 1gSugar: 6gCalcium: 6mgIron: 1mg***Net Carbs: 7g
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