Paul brews a lot of beer, which means we end up with  a lot of spent grain. Usually it gets added to  our compost heap, feeding the starving bunnies in our backyard. Every once in a while, we will reserve some of the grain for me to play with. So far this time, I have made breakfast cookies and dried out a large gallon sized bag of grains for later. The breakfast cookies are great, filling and very fiberous (if that is a word). But I have no clue how I made them. I think I added half of the kitchen into them, so I will never be able to recreate them. I tend to do this quick often. But this time, I actually used a recipe. The kids liked the cookies and they can be made vegan very easily.

Spent Grain Chocolate Chip Cookies

1/3 cup peanut butter
1 tablespoon vegetable oil
3/4 cup brown sugar
1/3 cup milk
1 tsp vanilla
1 cup white whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1.5 cups spent grains (wet)
1/2 cup chocolate chips
1/2 cup m&ms (optional instead of chocolate chips)

Combine the peanut butter, oil, sugar, milk and vanilla. Add the flour(s), baking soda and salt. Mix in the spent grain and chocolate chips or m&ms.

Use a cookie scoop and put about 12 on silpat covered cookie sheet. These really don’t spreadout so don’t worry about crowding too much. Bake at 350°F for 12-14 minutes until the tops begin to brown and look dry. Cookies should feel firm-ish to the touch—slightly soft in the center.

These were surprisingly soft and fluffy. Not the normal grainy and crumbly that spent grain usually adds to my previous attempts.