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!
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!