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Recipe: Spent Grain Peanut Butter Cookies

Spent Grain Chef, Recipes

These peanut butter cookies pack a serious spent grain punch. With equal parts dried spent grain, spent grain flour and regular flour, these cookies are extra nutty. We also use chunky peanut butter rather than smooth, so the dried spent grain paired with the chunks of peanuts creates a pleasant crunch throughout otherwise melt-in-your-mouth peanut butter cookies.

    What You Need

  • 4 tablespoons butter, softened
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 2/3 cup chunky peanut butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup spent grain flour
  • 1/2 cup dried spent grain

    What You Do

  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, cream butter and sugar. Add in egg and beat until combined. Add in remaining ingredients and beat until well blended.
  3. Spoon dough and roll into golf-ball sized balls. Place on baking mat or well greased cookie sheet. Using a fork press down cookie, rotate fork 90 degrees and press down again creating a cross hatch pattern. Repeat for the rest of the dough.
  4. Bake 12 minutes. Transfer to cooling rack and let cool slightly. Enjoy.

7 comment(s)

7 Responses to Recipe: Spent Grain Peanut Butter Cookies

  • I made these and they were really delicious! Mine were a little burned on the bottom after twelve minutes, next time I would check them after 8 & 10 minutes. Though, I do have an old crappy oven that came in my apartment.
    I highly recommend making these - easy and tasty!

    Posted on May 20, 2013 at 3:36 pm

  • liz says:

    i used your recipe on the fly today. so glad your site came up. had to sub dark brown sugar. my spent grains weren't all the way dry and i used white flour. i added flaxseeds and walnut topping. they turned out well! and seemed like a healthy cookie. i also used smuckers natural peanut butter smooth. thanks for posting this simple recipe for a small yield. love the site. cookies yummy. our homebrewed beer will be ready soon too

    Posted on May 30, 2013 at 6:02 pm

  • Adam says:

    MMMMMMMmmmmmm! I made these with some sweet, nutty beer added in, as well as a little pumpkin mash strained out of the wort of a pumpkin ale I just made. Added a little cinnamon sugar and a spoonful of nutella. These are awesome! The texture is epic. I find these so addicting because they're not too sweet, so I can just keep eating them without getting overwhelmed. However, if I was making these for my family (for Thanksgiving or whatever), I would make them a bit sweeter, mainly for the kids' sake. Thanks for the killer recipes, I'll be trying more of them very soon!

    Posted on October 3, 2013 at 10:38 pm

  • Davian says:

    So good. Super easy and the above comments are right not too sweet at all. (Which makes them feel healthy) I added a handful of chocolate chips and used creamy peanut butter. Based on one of the above suggestions I only baked for 10 minutes. The cookies stayed soft.

    Posted on October 17, 2013 at 12:39 pm

  • Peter says:

    If you like the taste of peanut butter cookies or just any kind of cookie, then this recipe is not for you. However, if you like husks in our teeth then go for it! Seriously just skip the steps and put the spent grain in your mouth because that is what it tastes like; it does have a hint of peanut butter.

    Posted on November 17, 2013 at 8:50 pm

  • Melissa says:

    These came out perfect! Peanut butter flavor very present and not too sweet. I added extra dried grain. mmm fiber. Felt like I was eating a healthy cookie. I'll just tell myself that.

    Posted on April 4, 2014 at 3:20 pm

  • Nick says:

    I loved the cookies thanks for the recipe! Wanted something a little sweeter and smoother for the family for Thanksgiving though so I made a second batch adding 1/4 cup white sugar, 1 extra egg yolk, and I replaced the dried grain by doubling the spent grain flour for smooth texture. Tasted great :)

    Posted on November 26, 2014 at 7:13 pm