' Here’s another spent grain recipe I’ve come up with. It’s not a complete invention of my own – I’m not good enough at baking to do that yet. It’s based on the Oatmeal Cookies recipe from JoyOfBaking.com. I substituted spent grains for half the oats. The rest was a delicious cookie that was a bit too moist. Next time I will increase the flour to 1 cup.
So, check the recipe out after the break and let me know what you think. Oh, and this time I remembered to take pictures of everything!
Oatmeal Spent Grain Cookies
Makes 20 – 24 large cookies
3/4 cup unsalted butter, room temperature
1 cup brown sugar (I used dark brown)
1 large egg
1 tsp pure vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups spent grains
1 1/2 cups old fashioned oats
1 cup walnuts or pecans, toasted and chopped
1 cup dried cranberries, raisins, or chocolate chips
Preheat your oven to 350 degrees F.
Cream the butter and sugar until creamy and smooth. Add the egg and vanilla and beat to combine.
In a medium bowl, whisk together flour, baking soda, salt and ground cinnamon. Add flour mixture to butter mixture and beat until combined. Stir in spent grains, oats, nuts and cranberries/raisins/chocolate chips (if using).
Using an ice cream scoop, measure out and place the cookie batter on a slightly greased cookie sheet, leaving about 2″ between each cookie. Once you’ve filled the sheet, wet your fingers and gently press the batter down until the cookies are about 1/2″ thick.
Bake for 12-15 minutes, or until the edges of the cookies is golden brown and the center is still a bit moist and soft. Remove from the oven and allow to cool on the cookie sheet a couple of minutes before transferring to a rack to cool completely.
Per Serving (excluding unknown items): 171 Calories; 11g Fat (56.8% calories from fat); 3g Protein; 16g carbohydrate*; 1g Dietary Fiber; 29mg Cholesterol; 92mg Sodium.
Exchanges: 1/2 Grain(Starch)*; 0 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
* The carbs from the spent grains aren’t included because I have never really been able to find out a general “rating” for spent grains, as there are so many variables.
One Response
These are really good and don”t just take my word for it, I shared some at the local brewery where I got my spent grain and they were a hit. They came out kinda like a cross between a cookie and a granola bar because I didn’t regrind the spent grain. Check malted barley at nutritiondata.com and remove 75% of the sugars. Because the grain is sprouted it becomes a complete protein. Good food!