These are gluten-free, almond butter cookies that contain 2 ounces of cannabis pulp.
I have added 1 ounce (or 30 grams) of Chem Dawg and 1 ounce (or 30 grams) of a strain called Teslin.
This “cannabis pulp” is the left-over bud material that is a by-product of infusing coconut oil.
Many people think that when they infuse a butter or an oil with cannabis, the cannabis is completely stripped of its potency. This is not the case.
Even After An 8 Hour Infusion
Once strained from the infusion (butter or oil) the remaining cannabis pulp will still contain approximately 48% of its original psycho-active, capability. The pulp freezes really well so you don’t have to bake with it on the same day that you strain it from your infusion. I often just label the container with the name of the strain and I freeze 1 ounce (or 30 grams) in each small freezer-safe container. This makes it easier to measure when you do want to make a medicated edible.
Cannabis Pulp Is Perfect To Use In Baking
Start by gathering the ingredients.
- 1 cup of gluten-free all purpose flour (I use Bob’s Red Mill.)
- 1/2 cup of finely ground walnuts
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp Pink Himalayan salt
- 1/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 3/4 cup of dark chocolate chips + 1/4 cup to garnish
Add all the dry ingredients (with the exception of the baking soda) to the bowl of a food processor and blend to combine. Set the blended dry ingredients aside in another bowl.
- 1 tsp of hot water mixed with the baking soda
- 3/4 cup of maple syrup
- 1/2 cup of almond butter
- 1/4 cup of unsalted butter
- 2 eggs (at room temperature)
- 2 oz of cannabis pulp (The strains of your choice.)
- 2 tsp of pure vanilla extract
Mix the baking soda with the hot water in a small glass and set aside. Add all the ingredients (except the cannabis pulp and the baking soda water) to the bowl of the food processor and blend well. Add the baking soda water and blend again. Then add the cannabis pulp and blend really well.
Add 3/4 of a cup of chocolate chips to the top of the batter in the bowl of the food processor. Just pulse this into the batter in 3 pulses. The goal is to leave the chips intact.
Place the batter in the fridge and let it chill for 1 hour. (Yes, a whole hour.)
While you wait for the batter to chill, prepare your cookie sheet by oiling it and lining it with parchment paper. (Don’t forget to preheat the oven to 350 degrees F once you take the batter out of the fridge.)
Once chilled, drop batter onto the baking sheet using a generous tsp amount. Garnish the top of each cookie with 3 whole chocolate chips. Bake for 13 minutes but watch them carefully after the 9 minute mark. You want to take them out, just as they are starting to brown around the edges. Let them start to cool on the cookie sheet for 3 minutes before you move them to a cooling rack.
This recipe yields 40 soft and chewy cookies, that freeze really well and are meant to be safely enjoyed one at a time. They can be stored in an air-tight container to keep them soft and chewy. 😉