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Two grainy cookies on a piece of parchment paper on a cutting board with a baking tray full of cookies in the background.
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Spent Grain Chocolate Chip Cookies

Soft, cakey whole-grain cookies are studded with spent grain, the protein- and fiber-packed by-product of brewing beer.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Calories: 104kcal
Author: Erika Kwee

Ingredients

  • 1/3 cup peanut butter
  • 1 tablespoon coconut oil (vegetable oil also works)
  • 3/4 cup + 2 tablespoons brown sugar
  • 1/3 cup milk, any kind
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup spent grain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups spent grain, wet
  • 1/2 cup chocolate 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

Nutrition

Serving: 1 | Calories: 104kcal | Fat: 3.1g