When your husband becomes a homebrewer, you end up with an almost endless supply of spent grains. It seemed wasteful to get rid of the grains, so I decided to re-purpose them. Half of the grains from a batch get dried out to be baked with, and the other half of the mash gets used to add nutrients to the garden and distract the birds from the seeds.

This cookie recipe was made with grains from a red my husband brewed. They have a darker profile than your average ale, and are a great way to counter balance a sweet cookie.

RECIPE: Spent Grain Cookies
Lots of Cookies

SUPPLIES NEEDED:
Mixer & Bowl
Measuring Utensils
Cookie Scoop
Baking Sheets
Oven heated to 375
Spatula
Cooling Rack

INGREDIENTS:
1 Stick Butter
1 Cup Sugar
1/3 Cup Peanut Butter
2 Eggs
1 1/2 Cups Spent Grains
2 Cups Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Chocolate Chips

DIRECTIONS:
1) In the mixer, cream together the butter and sugar.
2) Add the peanut butter and eggs, and mix until incorporated.
3) Mix in the spent grains, flour, baking soda, and salt. A dough should form.
4) Stir in the chocolate chips.

5) Scoop the dough onto the ungreased baking sheet.
6) Bake for 8 to 10 minutes before transferring to a cool rack.
7) Let the cookies cool completely before storing. I do recommend eating at least one cookie warm and fresh from the oven!

 The combination of chocolate, peanut butter, and spent grains was out of this world! The grains add a bit of chewiness to the cookies that is amazing. I can’t wait to make these cookies again!