Vegan Cinnamon Molasses Canna-Cookies

Vegan Cinnamon Sorghum CannaCookies ImageVegan Cinnamon Sorghum CannaCookies Image
Serves 24 Cookies
Measuring spoons
Large wooden mixing spoons
Mixing bowls
Glass bowl
Baking Pan
Parchment Paper
Flour sifter
Air-tight container
Prep time
Cook Time

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.





  • 1 Tablespoon
  • 2 Tablespoons
  • 3/4 Cups
    dark brown sugar, packed
  • 1
    Liquefied Canna-Coconut oil (see instructions above for amount)
  • 1/3 Cup
    Sorghum syrup (or you can use dark molasses instead)
  • 1 Tablespoon
    Almond extract
  • 1 Tablespoon
    Vanilla or Cherry extract
  • 2 Teaspoons
  • 1 Teaspoon
    Ground ginger
  • 1 Teaspoon
    Ground cloves
  • 1/2 Teaspoon
    Ground nutmeg
  • 1 Pinch
    Salt - optional and to taste
  • 2 Cups
    All-purpose flour
  • 1 Teaspoon
    Baking soda
  • 1/4 Cup
    Cane Sugar
  • Dusting ingredients---------------------------------
  • Cinnamon
  • 1/4 Cup
    Powdered sugar


  1. 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.


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