Peanut Butter Chocolate Chip Spent Grain Cookies
While I usually bring you a vegetarian recipe on Tuesdays from the previous evening’s Meatless Monday meal, our dinner last night was anything but meatless (check back on Saturday for that recipe). Instead, you’re getting another spent grain recipe. I’ve been cooking with enough of it as of late that I think my kitchen is starting to develop a gluten intolerance. At the request of the family, I made a couple more spent grain pizzas for Easter dinner.
I also made peanut butter chocolate chip cookies with spent grain. They’re pretty good. You definitely notice the grains in these, but I think the recipe could use more butter… or sugar… or maybe both. Personally, I much prefer the raw dough. I could eat it with a giant spoon.
Really, let’s take a closer look at this dough.
Ingredients:
- 1/3 cup peanut butter
- 2 tbsp melted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup milk
- 1 tsp vanilla
- 1.5 cups spent grains
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Directions:
- In a standing mixer, mix the peanut butter, butter, sugar, milk and vanilla.
- In a separate bowl, combine flour, baking soda and salt.
- Mix dry ingredients into wet ingredients; fold in chips.
- Bake on a greased cookie sheet at 425F for 8-10 minutes until the tops are just getting golden, but before the bottoms burn.
- Serve with milk or beer. Or maybe a milk stout?
Makes about 2 dozen cookies.
Week 14 Favorite: Peanut Soba Noodle Salad with Edamama and Bok Choy
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Why don’t you make this recipe printable?