Update: I came up with a different oatmeal/okara cookie recipe that I think is much better than this one.
In a bowl, mix together
1 1/2 cups whole-wheat pastry flour
1 cup chocolate chips
1 cup chopped walnuts
3/4 quick-cooking oats
1/2 tsp. salt
3/4 tsp. baking soda
1 1/2 tsp. espresso powder
and mix until well incorporated.
In another bowl, whisk together
2/3 cup canola oil
2/3 cup maple syrup
1 tsp. vanilla
1/2 cup okara
Add wet ingredients to dry ingredients and stir together thoroughly. The dough will seem sticky and wet. Refrigerate cookie dough for 15 minutes -- this will allow the oats to absorb some of the liquid, resulting in a firmer dough.
Drop cookies onto a lightly oiled cookie sheet by the Tablespoonful. Flatten down with a fork or your finger tips.
Bake for 350 degrees Fahrenheit for 13 minutes. Let cool off on pan for a few minutes before transferring cookies to a wire cooling rack. This recipe makes about three dozen cookies.
Verdict: I really liked the flavor of these cookies. The espresso powder gave it a nice dimension, but I might not have noticed its flavor if I didn't know it was there. If you want something that is more overtly coffee-flavored you'll probably want to increase the amount of espresso powder. Although I liked the flavor, I thought the cookies were a little bready. They didn't quite have that cookie feel.