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Special equipment: mixing bowls, whisk or stand mixer, silicone or parchment paper lined baking sheet
Is there an infused chocolate cookie that is decadent and healthy?! You bet there is! This cookie is low in sugar but high in healthy fats, fiber, and functional food. This recipe is a Chef Jordan Wagman original, and is featured in the Cannigma Cookbook. Enjoy!
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Why edibles?
Sure, packing a bowl is the fastest method for consuming cannabis, but it’s not the only one. Cooking with cannabis is a creative and fun way to change up your weed routine. You can experiment with your favorite dishes and sneakily snack on weed treats without anyone being the wiser.
Edibles are a popular consumption option for medical cannabis patients because they’re so discreet. Smoking a joint is obvious, but having a brownie or a cookie is easy to overlook. You can carry edibles for dispensing as needed throughout the day, without worrying about smelling like weed or smoke. Edibles also avoid the harmful byproducts of combustion that come along with smoking.
Cannabis distillate vs cannabis oil
While cannabis oil and distillate are similar products, there are important differences between the two. Infused cannabis oil (sometimes also called a tincture, just to complicate matters!), is often a DIY product, whereas distillate is typically a highly-concentrated blend of the cannabinoid resin from the plant.
The main differentiation between these two products lies in the chemical makeup. A cannabis oil usually includes other chemical compounds from the cannabis plant like terpenes and flavonoids. A distillate has a far higher concentration of cannabinoids and significantly less of other compounds like terpenes.
Also, distillates are different from isolates, due to the production process. While distillates are still potentially mixed with some terpenes and other plant oils, isolates are purified to be up to 99% of a single chemical.
You can easily swap it for an infused cannabis oil or other concentrate if you don’t have a distillate handy. The advantage of using distillate is to know exactly how many cannabinoids you’re adding, and deliver a small amount without substantially altering the flavor or texture of the recipe.
Dosing your edibles
When it comes to edibles, the golden rule is to start low and go slow. Start with a small portion of your edibles to test the strength and gauge how you react to it. It can be hard to measure the potency of homemade edibles, so it’s important to ensure you start with a small portion size so you don’t accidentally have too much.
Edibles are processed in your digestive tract, which means they have a longer onset time than smoking. They can take up to 90 minutes to kick in, and if you took the proper amount, you’ll know when they do. In your gut, THC is converted to 11-hydroxy-tetrahydrocannabinol, a compound up to seven times stronger than regular delta-9 THC. Remember – you can always have more but you can’t have less.
Common mistakes with baking edibles
- Eating too many at once. Chocolate chip cookies are hard to resist but don’t eat multiple right away. Test a small portion, wait a couple of hours to see how you react, and adjust your dosage from there.
- Blending your wet and dry ingredients in the same bowl. If cooking is an art, baking is a science – an exact science. Keep your wet and dry ingredients separate until the recipe calls to combine them, or your cookies won’t look the same.
- Crowding the pan. Give your cookies enough room to spread out in the oven! If your dough balls are too close together, your cookies will be formed into odd shapes during the baking process.
Ingredients
- 0.5 cup
oats
- 0.5 cup
- 0.5 cup
spelt or quinoa flour
- 0.25 cup
- 0.5 tsp
- 1 cup
coconut or monk fruit sugar
- 0.5 cup
- 1 tsp
- 0.5 tsp
cannabis distillate or isolate
- 3 oz
semi sweet chocolate
- 125 ml
oats
- 125 ml
- 125 ml
spelt or quinoa flour
- 60 ml
- 2 ml
- 250 ml
coconut or monk fruit sugar
- 125 ml
- 5 ml
- 2 ml
cannabis distillate or isolate
- 84 g
semi sweet chocolate
Instructions
- Preheat the oven to 325F.
- In a mixing bowl combine oats, almond flour, spelt flour, cacao powder and baking powder and mix well to combine.
- In a separate mixing bowl or in a stand mixer, combine the sugar, coconut oil and vanilla and whisk until light and fluffy, about five minutes.
- Combine the wet ingredients into the dry and mix to combine, mixture will be very soft. Cover with plastic wrap and transfer to the refrigerator to firm for one hour.
- Evenly divide batter into 12 equal portions. Form each portion into a ball and place onto a lined baking sheet leaving about three inches between each cookie.
- Evenly divide chocolate into pieces and push one piece into each cookie and transfer to a preheated oven. Bake cookies until flat and crispy around the edges, about 15-20 minutes. Remove from the oven and allow to cool completely before handling.
- Serve immediately or transfer to an airtight container and store at room temperature for up to three days.
Chef’s tip
Cannabutter works well in this recipe. You can swap out the distillate for butter by adding the desired amount of butter to the sugar, coconut oil and vanilla extract, and mixing well to combine.
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