The present invention relates to a method for making cookies using pureed soybean soup and cookies made using pureed soybean soup by the method. A cookie dough is prepared by homogeneously mixing, on the basis of the entire weight of the final cookie, 17-21 wt% of sugar, 20-25 wt% of pureed soybean soup, 1-4 wt% of vanilla, 2-5 wt% of egg yolk, 0.5-2 wt% of cinnamon, and 22-25 wt% of wheat flour. The prepared cookie dough is molded into a desired shape, and the molded products is put in an oven and burned at a temperature of 300°C for 10 minutes. As for the specific description by steps, first, 25 wt% of pureed soybean soup and 17 wt% of sugar are put in a vertical type blending machine with a blender therein, and then primarily homogeneously mixed through the operation of the blender. Here, it is preferable that the sugar is slowly divided and put so as not to become lumpy during the sugar input procedure. Thereafter, 2 wt% of vanilla, 3 wt% of egg yolk, and 0.5 wt% of cinnamon are additionally put thereto, and then secondarily homogeneously mixed. Here, it is preferable that the rotation speed of the blender is adjusted so as not to cause egg bubbles. Thereafter, 25 wt% of wheat flour is additionally put thereto, and then homogeneously mixed, thereby preparing cookie dough. Thereafter, the molded products are put in the oven, and burned at a temperature of 300°C or 10 minutes.COPYRIGHT KIPO 2016본 발명은 콩비지를 이용한 쿠키의 제조방법 및 그에 의해 제조된 콩비지를 이용한 쿠키에 관한 것으로서, 최종 쿠키 조성물 전체 중량 기준에서 설탕 17∼21중량%, 콩비지20∼25중량%, 바닐라1-4중량%, 계란노른자 2∼5중량%, 계피 0.5∼2중량%, 밀가루 22∼25 중량%, 균질 혼합하여 쿠키 반죽을 제조하게된다.만들어진 쿠키 반죽을 원하는 모양으로 성형시켜 성형된 성형물은 오븐에 넣고 300 C의 온도로 10 분간 소성하면 된다.이를 공정별로 상세히 설명하면,우선 내부에 브렌더(blender)를 가지는 수직형 배합기에 콩비지25중량%,설탕 17중량%를 넣고 브렌더를 가동하여 1차로 균질 혼합하게 되는데, 이때 설탕은 투입 과정에서 덩어리가 지지 않도록 서서히 나누어 투입하는 것이 좋다.이후 바닐라 2 중량%,계란노른자3중량%, 계피0.5중량%, 추가로 투입하여 2차로 균질 혼합하게 되는데 이때에는 계란이 거품이 발생하지 않도록 브렌더의 회전속도를 조절하여 주는 것이 바람직하다.이후 밀가루 25중량%, 을 추가로 투입한 후 균질 혼합하여 쿠키 생지를 제조한다.그후 성형된 성형물은 오븐에 넣고 300℃의 온
