Julianna Jee

Ingredients

2 1/4 cups oats

1 cup spent grain flour

1 tsp cinnamon (optional)

1/2 tsp baking soda

1/2 tsp baking powder

pinch salt

1/2 cup softened butter

3/4 cup brown sugar

1 egg

1/2 tsp vanilla

Cranberry Chocolate Chip

1/3 cup dried cranberries

1/3 cup chocolate chips

1/3 cup shredded coconut

Rocky Road

1/3 cup chocolate chips

1/3 cup almonds, chopped

1/4 cup shredded coconut

6-8 whole marshmallows, halved

Procedure

1. Preheat the oven to 350°F
2. In a mixing bowl mix together the oats, spent grain flour, cinnamon (if desired), baking soda, baking powder, and salt together and set aside.
3. In a separate large mixing bowl beat the butter and sugars together until light and fluffy.
4. Whisk in the egg, beating well.
5. Add the vanilla.
6. To make the cranberry chocolate chip cookies, fold in the cranberries, chocolate chips, and the coconut. Using an ice cream scoop or a spoon portion out and roll into balls and flatten on a lined baking sheet ensuring 1″ space between cookies.
7. To make the rocky road cookies, fold in the chocolate chips, almonds, and coconut. Using an ice cream scoop or spoon portion on into balls and flatten on a lined baking sheet ensuring 1″ space between cookies. Top each cookie with half a marshmallow.
8. Bake for about 12-15 minutes.
9. Let the cookies cool on the pan slightly before transferring to a cooling rack.

Notes

• The spent grain used in this recipe is barley grain and the waste collected from beer making at home. The wet grains, rather than ending up in the compost or as waste, were then saved, dehydrated, and milled in a food processor into a flour. The spent grain flour is high in fibre, plant based protein, and has a nutty flavour.
• I usually like to add cinnamon to the cranberry chocolate chip cookies but omit them for the rocky road cookies.