About The Recipe
Cannabis cookies are honestly one of my favourite forms of edibles. I think it’s the perfect menu item that showcases the evolution of cannabis-infused treats, this is why today I’m sharing my Cannabis Infused Sweet & Salty Chocolate Chip Cookies recipe. In the earlier days, cannabis cookies were among the limited options discussed broadly in the world of edibles. However, as the field of cannabis science has grown, so has the realm of possibilities for experimenting with edibles.
Having spent countless hours in the kitchen, I've passionately explored various cookie recipes, and this creation stands out as one of my favourites. The delightful combination of sweet and salty flavours not only enhances the traditional chocolate chip cookie but also offers a smooth and enjoyable consumption experience.
Where did Weed Cookies Come From?
The history of weed cookies traces back to the early days of cannabis edibles when these delectable treats gained prominence as a discreet and enjoyable way to consume marijuana. While the exact origins are challenging to pinpoint, weed cookies became a staple in cannabis culture during the counterculture movements of the 1960s and 1970s. At that time, homemade pot brownies and biscuits were popularised as a means to ingest cannabis without the need for smoking.
Over the years, as cannabis legalization and acceptance have grown, the variety and sophistication of weed-infused cookies have expanded. From classic chocolate chips to innovative flavour combinations, the evolution of weed cookies reflects not only changing legal landscapes but also the creativity and culinary ingenuity of enthusiasts. Today, weed cookies stand as an iconic symbol of the intersection between cannabis culture and the art of baking.
Why You’ll Love This Recipe
- Customizable Dosing for Personalized Experience: Allows for a subtle buzz or a more potent experience, providing a personalized wake-and-bake routine.
- Healthful Ingredients for a Nourishing Start: Rich in antioxidants from dark chocolate, promoting overall health.
- Replacing Traditional Morning Habits with a Flavourful Twist: Offers a unique and enjoyable alternative to enhance your morning routine, introducing an element of indulgence and relaxation.
Ingredient Substitutions
- Butter: Ghee is clarified butter with a richer, nuttier flavor and can be more suitable for people with lactose sensitivity, making it a great alternative while still maintaining fat content.
- Coconut Sugar: Maple syrup is a natural sweetener with a distinct flavor and offers a lower glycemic index compared to refined sugars, adding a unique depth of sweetness. Feel free to try out my infused maple syrup recipe.
- Almond Flour: Oat flour is gluten-free and has a mild flavor that works well in baked goods, providing a chewier texture and additional fiber. You could also use regular flour if you’d prefer.
- Chocolate Chips: Dried fruits add natural sweetness and chewiness, making the cookies less indulgent while offering a healthier, more nutritious option.
- Infused Coconut Oil: If you don't have infused coconut oil on hand, I'd recommend using another infused oil like Olive oil or MCT oil.
TIPS & TRICKS
- Chill the dough for 20-30 minutes before baking: Chilling the dough helps solidify the fat (butter and coconut oil), which prevents the cookies from spreading too much and gives them a thicker, chewier texture.
- Use a double boiler to melt the chocolate: Instead of microwaving the chocolate, melting it over low heat using a double boiler (or a heatproof bowl over simmering water) ensures a smoother texture and prevents the chocolate from burning.
Recipe
SERVINGS: 12
TIME REQUIRED: 45 mins
Ingredients
- 1/2 cup butter
- 1/4 cup infused coconut oil
- 3/4 cup coconut sugar
- 2 tsps vanilla extract
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups almond flour
- 1 cup chocolate chips
- 1 tbsp flake sea salt
- 1/2 cup melted chocolate
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the butter, coconut oil, and coconut sugar together. Then add in the vanilla extract and eggs.
- Add in the baking soda and salt.
- Add in the almond flour.
- Fold in the chocolate chips.
- Make 12 balls out of the cookie dough and slightly flatten them on the parchment paper.
- Bake for 11 - 13 minutes.
- Let the cookies cool on a cooling rack.
- Melt 1/2 cup chocolate chips into melted chocolate using the microwave, and drizzle the chocolate on top fo the cookies.
- Add flake sea salt generously.
- Enjoy!
Note: In order to make cannabis edibles at home, you first need to make cannabis infusions. Learn how to make cannabis-infused oil and butter with any LEVO cannabis infusion device. Use my link to get 10% off the LEVO infusion machines here.
FAQ
Q: Can I use a different flour instead of almond flour?
A: Yes, you can substitute almond flour with oat flour or regular all-purpose flour, though the texture will change slightly. Almond flour makes the cookies grain-free and gives them a slightly denser, nuttier texture.
Q: Can I skip the cannabis-infused coconut oil?
A: If you don’t want the infusion, you can substitute regular coconut oil in the same quantity in theory. However, this will change the potency of the cookies and remove any cannabis-related effects. If you’d like a different infusion option, try using infused maple syrup or infused butter instead!
Q: Do I need to chill the dough before baking?
A: While it’s not required, chilling the dough for 20-30 minutes helps prevent the cookies from spreading too much, making them thicker and chewier. It also allows the flavors to meld better, improving taste.
Hey I’m Anna, also known as Cannabinista™
I’m a cannabis content creator, recipe developer, and enthusiast for the ancient plant. I’ve dedicated my platforms to helping you create a healthy relationship with cannabis through mindful consumption and providing education that resonates with the modern consumer.
My ultimate goal is to debunk traditional stoner stereotypes and myths, by showcasing the world of cannabis through my POV.
