Epic vegan cookies kicked up a notch with some vegan cannabutter!
Disclaimer: Please follow your local laws concerning cannabis/marijuana consumption. Never drive while under the influence and please enjoy responsibly!
I’ve been working on this recipe for a while, taste testing and retesting fat ratios and low-key being paranoid that I was doing something illegal since the legalization of weed is still pretty new for Canada. But in light of it all, I thought it was high time (heh heh…) to share a delicious option for anyone who wants to make their own vegan cannabutter and vegan edibles. A big shout out to Katarina from Dolled Up Desserts, who is the brains behind all of these because honestly, I have very little experience with marijuana since I was somewhat of a goody-two-shoes up until last year when it came to weed.
Katarina explained the baking science and legality of vegan edibles to me and I’m so thankful I had her to show me the ropes because this is definitely a delicious way to enjoy weed, especially since I have very little interest in smoking it. I think it’s the flutist in me who is still paranoid about affecting my breath/lungs, so there’s an irrational fear of damaging my lungs with smoking weed even though I’m pretty sure I’d be fine.
Either way, I much prefer eating it.
There was quite a bit of math when it came to figuring out the formula for this, but the legal dosage for making edibles is 10 mg per serving. For us, that ended up being about .32 g of weed in this whole batch of cookies, but we also have made stronger batches in the past. So long as you don’t sell or distribute it, you should be fine. We calculated this number by figuring out that my batch of cookies made 32 cookies, and if there were to be 10 mg of weed per cookie, I’d need 10 mg x 32, equaling 0.32 g of weed. The ratio of vegan butter to coconut oil for this recipe ended up with 50 g of coconut oil, so we infused the 50 g with .32 g of weed. They ended up being fairly light doses per cookie, depending on your tolerance, so we were able to eat a few cookies each.
However, definitely enjoy these cookies at home, in a safe place, preferably with a buddy to look after you! It takes about an hour to take effect, and about 3-4 hours before it wears off, and it stays in your system for about 72 hours after that, so please keep that in mind. All in all, these vegan cannabutter cookies are a GOOD time and are delicious cookies in their own right! If you want the non-cannabis version (and volume based version) of these cookies, the recipe is here!
I made cookies with the Tangerine Dream strain from the Ontario Cannabis Store, but if you try this with other strands, please let me know! If you want to watch my video where we bake these cookies, please watch below, and be sure to also watch Katarina’s video on vegan cannabutter!
Vegan Cannabutter Cookies
For the Cannabutter
- .32 g buds marijuana strain of choice (I used 14% THC 1%CBD Tangerine Dream)
- 50 g refined coconut oil
For the cookies
- 1 tbsp ground flax meal
- 4 tbsp warm water
- 150 g Earth Balance (vegan butter)
- 50 g cannabutter
- 150 g brown sugar
- 150 g white sugar
- 1 tsp vanilla extract
- 1 tsp sunflower lecithin (or 2 tsp soy lecithin granules)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 350 g all purpose flour
- 1/2 tsp kosher salt
- 3/4 cup vegan mini chocolate chips
- Optional: 1 tbsp fleur de sel
To Make the Cannabutter
- Preheat oven to 245F.
- Grind .32 g marijuana and spread out on a parchment paper lined baking sheet.
- Toast ground marijuana in oven for 30 min.
- Remove from oven and transfer to a pot with 50 g coconut oil and infuse over very low heat, being careful not to heat oil above 200F. Let infuse for 3-7 hours. (At the very least, about 3 hours, ideally around 6).
- Strain with a cheesecloth or a fine mesh sieve and discard solids. Let cannabutter solidify at room temperature (or you can expedite this by sticking it in the fridge).
For the cookies
- Make the flax egg by combining flax meal and warm water in a small bowl and mix well. Let gel for about 5 min.
- Using an electric beater or stand mixer, beat Earth Balance vegan butter, cannabutter, brown sugar and white sugar until pale and fluffy (about 4-5 mins). Add vanilla extract, flax egg, and sunflower lecithin and beat for another 3-4 minutes, scraping down sides to ensure everything is evenly incorporated and the mixture is very light and fluffy.
- Add baking powder, baking soda, flour, and kosher salt. Beat until almost all incorporated, then add chocolate chips and stir to incorporate (be careful not to overmix).
- Use a spatula to fold everything together to incorporate any last bits of flour and evenly disperse the chocolate chips.
- Use a 1.5 Tbsp cookie scoop to make ~32 cookies. Add a sprinkle of fleur de sel on top of each dough ball prior to baking if desired. To prevent extra spreading, you can freeze before baking.
- Bake for 8 min at 350F, leaving 1.5 inches between each dough ball. Remove from oven and let cool for 1 min, then remove from baking sheet and let cool on a wire rack.
- Enjoy responsibly!
Jack OG says
These sound wonderful. I will definitely give these a try. Just what I was looking for. Most of the recipes I found were using butter based cannabutter.
Evelyn Carter says
I’m definitely quite curious. I’ve never tried something like this but they definitely look delicious. Thanks for sharing.
David Brian Finney says
How in the hell is THIS…VEGAN…SUGAR?NO CHOCOLATE CHIP’S ?NO !
Lisa Le says
In Canada, sugar refineries are typically vegan, and vegan chocolate chips are very ubiquitous where I live.
calm down david brian finney
Your dose per cookie is waaaaay too low. The limit is not 10mg of weed per edible it’s 10mg of THC. Lots of variation is THC content by strain but average is about 10%. So you had 0.32g of weed in our whole batch which is about 32mg of THC split between 36 cookies. So you had less than 1 mg per cookie…
Kristi R says
I just made these tonight and my girlfriend & I absolutely LOVED these!!! Super delicious recipe within itself PLUS mary jane!? OH YEAH. just try it. do it.
This looks like a great recipe; however, I would have to do a qtr of bud (7g) for this to have any effect on me lol.
Lisa Le says
Haha you definitely can up the buds to your liking, for sure. I just wanted people to go easy on it if they’ve never made edibles before. Don’t want anyone greening out on me haha.
Do these freeze well?
Lisa Le says
Yep! I freeze the unbaked dough in portions and bake whenever I need a cookie haha.
Sarah Smith says
excellent cookie. I have used once. very tasty.
Going to try this recipe tomorrow, can’t wait, Thankyou! I just wanted to ask if there’s a specific reason you don’t mix the coconut oil with water whilst infusing(for the Cannabutter)? I’m just curious as most other recipes I’ve come across require this step, and after finding yours, it doesn’t seem necessary to include water. Wanted to know your opinion! Also do you have any tips/recommendations for the butter to oil ratio if you up the amount of buds to 3.5g and use about 100ml oil?
* by butter to oil ratio I mean the earth balance to the Cannabutter!
Can these be stored frozen? They’re delicious. I substituted the vegan spread for more coconut oil, and didn’t use lecithin and they’ve come out absolutely delicious.
Lisa Le says
I store the separate dough balls (before baking) in the freezer then add another minute or two when baking to compensate for them being frozen
Lisa Le says
Hi! Katarina and I didn’t really see any need to add water because it would just sizzle/fry the herb and probably get a little dangerous as it heats on the stove. I am definitely not a cannabis expert so increasing to 3.5 grams is basically x100 of the strength we used but in double the oil, so you will have SUPER strong cannabutter. For the recipe you want 200g fat total, but at the strength you’re proposing, I’d honestly bring it down to like, 10g of cannabutter and 190g Earth Balance. The cookies we made are really mild, so it was comparable to like 1 drink = 1 cookie. I can’t math right now because I’m kind of sleep deprived, but if you base that ratio on my original recipe, you could math it out to maybe triple the strength per cookie? Otherwise it might be crazy strong and you can’t even enjoy the cookie.
My wife Phượng and I are using your recipe tonight. Butter infusing now! Wish us luck. Actually she is an amazing cook so I am in good hands,
Hi! Any reason for the refined coconut oil? I have a big tub of unrefined stuff and I’m wondering if I can use that?
Lisa Le says
It’s just so that anything you make won’t be overwhelmingly coconut-flavoured :) You are fine to use it, your cookies will just have that coconut flavour whereas the refined coconut oil tends to be a lot more neutral.
Dan Collins says
Looks very yummy. I will share this with a friend who loves both marijuana and baking. Thank for posting this.
Hey Lisa! I want to make these for a friend who has peanut and tree nut allergies, but I can’t find a brand of lecithin, either sunflower or soy, that is manufactured without cross-contamination. Would I be okay to skip this ingredient?
Lisa Le says
Probablyyyy… it just helps emulsify/disperse the cannabutter a bit better. I’ve never tried it without it though.
I’m seeing one problem with your cannabutter recipe. Edibles are dosed by milligrams of THC, not milligrams of flower. If each of your cookies contained 10mg of ground flower then each cookie would only contain 1.5mg of THC. You would want at least 60mg of flower per cookie to achieve a dosage of 10mg THC per cookie using 15% THC flower.
Awesome recipe! I followed the instructions as stated and they turned out amazing. Definitely made for a good night’s sleep too! lol
Hi Lisa, thanks for sharing this lovely infused recipe! It’s definitely going on my list to try out :-)
Ms. Cutie says
Awesome recipe! I just tried this for the first time and I would say they came out pretty good. The cookies were strong, but not overwhelming. I will definitely be trying this one again. Thank you for sharing!