Comments on: spent grain chocolate chip cookies

By: Brewmaster vs. Bakemaster « Lindsay Preston |

Brewmaster vs. Bakemaster « Lindsay Preston | — Wed, 17 Mar 2010 17:13:12 +0000

[...] Meanwhile I took some of his spent grain (grain that the sugar has been extracted from), and took on a little recipe of my own: Spent grain cookies. You may remember my last attempt at spent grain cookies, which ended in disaster, but this time I totally nailed it. Thanks Omnomicon for the great recipe! [...]

By: David Mitchel Carson

David Mitchel Carson — Sun, 28 Feb 2010 09:05:18 +0000

The recipe doesnt specify when the grains go in…im sure its not a huge deal but i put them before nuts and chips.

By: Andy

Andy — Mon, 01 Feb 2010 03:54:11 +0000

Ms. Om Nom,

First off, big thanks for this recipe. I’m a homebrewer and have been using my spent grains to make batches of these wonders since finding this page. Question, however: How to fix the problem of hard/crunchy bits of grain in the cookies? Most of each cookie is soft and proper, but there’re always tough grains in each one. A matter of how fine to mill the grain, perhaps?

Again, you’ve done homebrewers a fine service with this one–top marks.

By: T

Wed, 19 Aug 2009 02:44:25 +0000

AWESOME!!! My husband brews and I use the spent grains to make these! They are wonderful. Thanks for passing the recipe on.

By: Tim

Tim — Fri, 01 May 2009 20:43:00 +0000

I’m a homebrewer and am so glad to no longer be throwing away my spent grains. A good friend back home in CA sent me this recipe, knowing I’ve really picked up the pace brewing here in Chicago. Both times I substituted brown sugar for white, most recently it was more half (brown) and half (white) though, using up what I had around the house. I found that the cookies were increasingly tastier as a function of the type of beer I brewed…i.e. a nice red ale uses grains more conducive to cookies than a lager. Thanks for the great recipe! They are quite popular everywhere my brews/baked goods have gone!!

By: Renee Alexandria

Renee Alexandria — Tue, 24 Mar 2009 18:05:40 +0000

So! I love every recipe, and change to a recipe you have ever posted- you’re amazing. And, I have something equally amazing, or so I choose to think: CLIF BAR COOKIES!

I took your recipe and decided, because I was lazy and HAD granola, to use granola. And then I boiled it and prepared it like grain and waited a while for it to cool.
Well, I had the rest of the ingredients just sitting there waiting and then when I thought the granola was done, I threw it in. It wasn’t done, and so those yummy chocolate chips melted in.
Tasted the batter, thought it was decent, let it cool fully, added another serving of chocolate chips so that I could have the chippy bits in my cookies.
Oh, and I added almonds.

And, then I baked them in my temperamental gas oven- they turned into an almost muffin texture- and they tasted extraordinarily close to those scrumptious chocolate clif bars.

By: Mia

Mia — Thu, 23 Oct 2008 12:59:00 +0000

what a creative use for whole grains! have you tried subbing almond butter for the peanut butter? i think the flavor is far superior, but it would still add that nuttiness that you’re looking for…

By: aleta meadowlark

aleta meadowlark — Fri, 17 Oct 2008 15:59:00 +0000

Amanda – I’m not really sure, I don’t like beer, no matter how much I try. But I’ve heard tell it’s very good.

Lo – Totally! I’m glad I have friends making it so I don’t have to to get the grains, haha.

By: Lo

Lo — Fri, 17 Oct 2008 15:19:00 +0000

I love this idea… makes me think that I need to get a hold of some spent grain. Maybe Amanda has it right, and I need to brew some of my own beer… and THEN make cookies!

By: tigerfish

tigerfish — Fri, 17 Oct 2008 08:02:00 +0000

Looks really good..and especially with the word “chocolate”