Soft, cakey whole-grain cookies are studded with spent grain, the protein- and fiber-packed by-product of brewing beer.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Calories: 104kcal
Ingredients
1/3cuppeanut butter
1tablespooncoconut oil (vegetable oil also works)
3/4cup+ 2 tablespoons brown sugar
1/3cupmilk, any kind
1tspvanilla
1cupwhole wheat flour
1cupspent grain flour
1tspbaking soda
1/2tspsalt
1.5cupsspent grain, wet
1/2cupchocolate chips
Instructions
In a medium bowl, whisk together the peanut butter, oil, sugar, milk and vanilla. Add the flour(s), baking soda and salt. Fold in the spent grain and chocolate chips.
Roll cookies into balls using about a tablespoon of dough per cookie. Bake on a greased cookie sheet at 350F 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, but not gooey.
These are absolutely the best the day they are made, but will keep in a sealed container at room temperature or in the fridge for a few days (up to a week in the fridge).
Notes
If you don't have spent grain flour on hand, sub more whole wheat flour or any type of flour (spelt, buckwheat, all-purpose, etc.)I've tried subbing almond butter for the peanut butter and they just weren't as good. I've also tried subbing oat flour for the whole wheat flour and while they were again soft and cakey, I think they were more delicate, which made the grain stand out more.Adapted from here