A delightful item to dip in your coffee.
This recipe was offered courtesy of JeffThe420Chef and we hope you and your friends enjoy it.
How to add Cannaoil to this recipe and make it an edible:
To make this recipe into an edible, we've added cannaoil to it and this is how you determine the right amount of cannaoil to use.
As part of a cannabis-infused meal
If this dish is part of a three-course edibles meal - as in appetizer, entree, and dessert, then each of those 3 courses should have 1/3 of a per-person quantity of cannaoil - per serving. So each of your guests would have received a full dose of cannaoil by the end of the meal.
Add a 1/3 of a per-person quantity of cannaoil to the recipe for every serving the recipe yields.
As a single serving edible
If this will be the only offering of the day infused with cannabis, then add one full per-person quantity of cannaoil to the recipe for every serving the recipe yields.
If the cannaoil you added was less than what the recipe called for, then add the remaining oil you need using whatever oil the recipe calls for.
How to determine a per-person dose of cannaoil
For instructions on how to arrive at a single per-person quantity of cannaoil, please refer to the instructions here.
Arriving at what makes for a good per-person amount of cannaoil is a bit of a process, so don't wait til the last minute to work through this step.
For more information
You can find further reading here about making infused foods. Please refer to the following posts.
- Better understand the nature of cannabis.
- Know what a buzz feels like.
- Learn how to confidently buy legal cannabis.
- Learn to make a great cannabutter.
- This is the best way to infuse your foods with cannabutter and cannaoils.
- Understand how to infuse your food.
- learn how to test your cannabutter for potency - and why that is so critical.
- know how to have cannabis-infused foods at home even if you don't cook
1. Combine cornstarch/water mixture with, brown sugar, canna-coconut oil, sorghum, almond and vanilla (or cherry) extract, until well-mixed and smooth.
2. Add the cinnamon, ginger, cloves, nutmeg, salt, and combine until smooth.
3. In a separate bowl, sift flour and baking soda
4. Now add the dry ingredients to the wet ones and mix until combined, about 1 minute.
5. Place the cookie dough (it will be very soft) in a glass bowl, cover and refrigerate over night (or for at least 2 hours). This will allow the coconut oil in the batter to solidify
6. When you are ready to bake, preheat oven to 325ºF and line a baking pan with parchment paper.
7. Sprinkle some cane sugar and cinnamon on the parchment paper.
8. Measure out a heaping tablespoon of cookie batter, roll into a ball and then flatten to about ¼” thick and place onto parchment paper about 2” apart.
9. Dip a fork into the powdered sugar/cinnamon mix and gently press onto top of cookie to make a crisscross pattern.
10. Bake for 11-13 minutes. 11 minutes will yield a softer cookie/13 minutes for a crunchier one.
11. Sprinkle with powdered sugar/cinnamon mix and store in airtight container in the freezer.