Brewing Cookies

Apr 17th, 2012

You might be wondering what cookies have to do with brewing. I will tell you what cookies have to do with brewing: spent grain.

“But Sam,” you say, “what is spent grain?”

That is an excellent question, Reader. Spent grain is the left over soaked grain after we are done mashing. Those grains might not have very many sugars left, but they are rich in fiber and vitamins. That means that anything made from spent grain is practically health food! Right? …

This is my first time cooking with spent grain. I always feel guilty dumping 10 lbs of perfectly good malted barley into the trash can, so this time I vowed to try at least one recipe.

I ended up finding three, but I think this one is the best one.

Voila! Les results:

I know you want to, but please don’t lick your monitor. That’s gross.

I know you want to, but please don’t lick your monitor. That’s gross.

These peanut-buttery chocolate-chippy balls of perfection are sheer deliciousness. The texture is like an oatmeal cookie, but it tastes like a peanut butter chocolate chip cookie. AMAZING.

“But Sam,” you say, “how can I try some of these sumptuous spent grain cookies?”

That is another excellent question, Reader. You are on a roll today. If you catch me at the right time, I might have a few lying around the tasting room — as palate cleansers, of course. You are also welcome to make them yourself as I have posted the recipe below.

“But Sam,” you cry, “I am not a home brewer. Where will I get spent grain?”

Now that is a silly question, Reader. Shame on you. You and I both know someone who will be throwing out over 200 lbs of spent grain every other day in the near future who might be willing to lend you a cup or two. You can even get a beer while you’re there.

Peanut Butter Chocolate Chip Spent Grain Cookies

  • 1/3 cup peanut butter
  • 1 cup sugar
  • 2 tbs melted butter
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1 1/2 cup spent grain
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips
  • 1/2 cup chopped nuts (mine have pecans because those are the best nuts and you’re silly to use anything else but I guess it’s up to you)

Preheat oven to 425 degrees. Grease cookie sheet with butter. Lots and lots of butter.

Combine the peanut butter, sugar, butter, milk, and vanilla in a bowl. In a separate bowl, combine the spent grain, flour, baking soda, and salt. Add the dry ingredients to the wet ones and mix well. Fold in the chocolate chips and nuts.

Spoon balls of dough onto the greased cookie sheet. Bake for 8-10 minutes (look for golden brown on top and not burned on the bottom. Or anywhere else, for that matter). Let sit on cookie sheet for 5 minutes, then transfer to a rack to cool. Eat thoroughly.

There are no eggs in this recipe so feel free to EAT ALL THE RAW DOUGH

There are no eggs in this recipe so feel free to EAT ALL THE RAW DOUGH