You get many great things when you homebrew: Respect for professional brewers, quality time with your buds, beer, and a bunch of soppy grains as leftovers. I use these to make dog treats, and also cookies. I recently made a few (or 10) batches for the BrewRiot homebrew festival, and they were a huge hit!

You can never have too many cookies.

Check out the recipe below

The cookies are super easy to make, and the recipe is flexible. I add different tasty things each time I make it. 

Time: 30 min. prep, 12 min. cook

Makes: 2 dozen cookies


  • ⅓ cup peanut butter
  • 2 tbsp melted butter
  • 1 cup sugar (or sweetener substitute)
  • ⅓ cup milk
  • 1 tsp vanilla
  • 1 ½ cups spent grains (or grain meal, prepared)
  • 2 cups whole wheat flour (or your preferred flour)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup extras (chocolate chips, dried cherries, nuts, coconut flakes, etc.)


1. Mix the peanut butter, butter, sugar, milk and vanilla, then add in the grains, flour, baking soda and salt. Last, add in your choice of extras.

2. Preheat the oven to 425 Fahrenheit.

3. Use a tablespoon to make roughly the same size cookie balls, on a cookie sheet with parchment paper (or grease the baking pan).  

4. Bake for 11-12 minutes, or until the tops start to brown. Let cool for at least 5 minutes before removing. It usually takes me 2-3 pans to use up all of the dough, but they can still bake as one batch.

5. I often replace half of the flour (1 cup) with protein powder, and sometimes I’ll replace the cup of sugar with sweetener; both options leave you with a healthier version of the cookie, but it’s really flat. If you choose to go this route, know that you’ll need to leave more space on the baking sheet for the cookies to expand.

Enjoy your recycled treats!

Check out how SaltWater Brewery is planning to Upcycle their spent grains!

Booze News Insider Mae Rock is a craft beer enthusiast, and local brewery groupie.

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