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Recipe: Spent Grain Coconut & Pecan Cookies

Spent Grain Chef, Recipes

Comforting and wholesome, chewy and nutty, these cookies are the perfect treat to toss into your picnic basket or brown bag lunch. The combination of warm spices, flaky coconut, and crunchy pecans makes for a nostalgic treat that could function as a breakfast, a dessert, or sweet little snack.

This makes a great baking project for the day after brewing, since it uses a fair amount of wet spent grain. In fact, if you only have wet spent grain available, you can substitute some regular flour for the spent grain flour. For an afternoon pick-me-up, try a couple of these with a glass of our Coffee & Donut Stout.

    What You Need

  • 5 tablespoons butter, room temperature
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup of Spent Grain Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups wet spent grain
  • 1 cup pecans, chopped
  • 1 cup coconut flakes

    What You Do

    1. Preheat oven to 350 degrees F.

    2. In a stand mixer with a paddle attachment, cream the butter and sugar. Add the egg and vanilla and beat to combine.

    3. In a small bowl, combine flours, baking soda, salt, and spices. Add flour mixture to butter mixture and beat until combined. Remove bowl from mixer and fold in wet spent grain, pecans, and coconut flakes.

    4. Scoop cookies onto a lightly greased cookie sheet. Bake for 20-25 minutes, until the cookies are crispy on the outside and chewy on the inside. Let cool. Enjoy.

5 comment(s)

5 Responses to Recipe: Spent Grain Coconut & Pecan Cookies

  • These cookies came out excellent. A really tasty way to use wet spent grain. We added some chocolate chips too, and it all went together really well. Great texture- crispy outside and chewy cookie on the inside. Thanks for all the great recipes!

    Posted on June 17, 2012 at 6:35 pm

  • Valarie says:

    Oh my lord.. These cookies are INCREDIBLE! I added about a cup of white chocolate chips, and 1 tsp of cardamum instead of allspice (just what I had on hand). Mine cooked faster, in about 15 mins.. maybe its my oven. Anyways, keep an eye on them. Definitely recommend!!

    Posted on August 8, 2012 at 11:59 am

  • Made these last night and they turned out quite yummy. We were surprised how not sweet they were. I figured with the cup of brown sugar and coconut etc that they would be very sweet. We were pleasantly surprised by the balance of all the flavors.
    Ours did turns out quite dark as we used spent grain that has chocolate malt in it. The chocolate malt, while tasty, does lend a little bit of a more roasty flavor.
    We also found that ours were finished baking just at or under the 20 min mark.

    So far we are enjoying them thoroughly!
    Thanks for the recipe!!

    Posted on September 18, 2012 at 10:38 am

  • Erin says:

    Wow! I read this recipe and knew it would be delicious. Declared "My Most Favorite Cookie" by my husband (who rarely even eats a chocolate chip cookie), right before he ate half the batch. I used a grain blend from a Wheat Beer which yielded lightly sweet, lightly brown beauties. THANK YOU for this blog; I can't wait to try the falafel recipe and to make flour when its not so darn hot outside.

    Posted on September 6, 2013 at 12:58 am

  • jUlz says:

    Delicious! Skipped the coconut bc the hubby's not a fan, and threw a few extra spoonfuls of spent-grain flour and pecans to make up for it. Awesome! Crunchy on the outside, and just sweet enough but not so sweet that I'd feel guilty eating these for breakfast... because that is the plan ;-)

    Posted on October 19, 2014 at 11:23 pm