When trying to come up with an interesting and tasty recipe for the cookie swap, my mind immediately went to all-time favorite, chocolate chip cookies. Delicious, yes, but not very interesting. It wasn’t until I saw Walter homebrewing Winter Warmer Ale for our upcoming trip to Vermont, and he suggested that I use the spent grain, that I found my solution to sprucing up a classic (with an added health bonus).
Spent grain, if you’re not familiar with the brewing process, is a mixture of malt and grain left over after you brew beer, but before it ferments. It’s full of fiber and protein, completely alcohol-free, and can be used in a number of recipes, both savory and sweet.
The spent grain and agave syrup give the cookies a rich, smokey flavor and the peanut butter and almond milk help to keep them moist. I chose whole wheat flour over white flour to further enhance the nutrition, because, during the holidays, I think we need any help we can get in the health department (though let’s not forget, it’s still a cookie).
I hope everyone who received the cookies enjoyed them! I certainly had a lot of fun sampling 3 very different but delightful cookies from Jess, Lauren and Erin! Cheers to a fantastic Cookie Swap and see you in 2013!
Spent Grain Peanut Butter Chocolate Chip Cookies
- 1/3 cup peanut butter
- 2 tbsp melted butter
- 1/3 cup almond milk
- 2 tsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup raw (or white) sugar
- 1 1/2 cups spent grains
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- Brush of agave syrup
Mix together butter, peanut butter, sugars, almond milk and vanilla extract. Add flour, spent grain, baking soda and salt and combine. Once mixed, add chocolate chips. Roll dough into balls, place on a greased cookie sheet. Press each cookie down with a fork in both directions and add a brush of agave syrup.
Bake at 425 degrees for 8 minutes until the tops are just getting golden, but before the bottoms burn (this can happen quite easily). Let cool and serve.