spent grain from a local brewery after their next brew day. My husband came home with a Rahr grain bag nearly half full. Sadly, there is only so much I can do with limited time and oven rack space. Some has been frozen for future wet grain recipes. Some was been dried to be ground into spent grain flour. The immediate use of wet grain called for dog biscuits. And cookies for us.
These cookies are reminiscent of classic oatmeal cookies. They have a pleasant amount of spice, a lot of tooth from the grain and a soft and chewy center.
adapted from Brooklyn Brew Shop
yields abut 2 1/2 dozen cookies
5 Tbsp unsalted butter, room temp
1 cup brown sugar
1 tsp vanilla
3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 1/2 cups wet spent grain
1 cup chopped pecans
1 cup flaked coconut
Preheat the oven to 350
Lightly grease 2-3 baking sheets and set aside.
Using a stand mixer with a paddle attachment, or with an electric mixer on medium speed, cream together the butter and
brown sugar. Add the egg and vanilla extract and mix
until combined. Scrape down the sides of the bowl as necessary.
In a medium bowl combine the flour, salt, baking soda and spices.
On low speed and gradually add the dry
ingredients, mixing only until a little flour remains. Using a rubber
spatula, fold in the spent grain, pecans and coconut.
Spoon the dough by heaping tablespoons onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake 20-25 minutes, rotating halfway through, or until the outside edges are just set and light golden brown, and the middles are puffed.
Gently transfer cookies to a wire rack to cool