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).

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!