3/4 cup creamy peanut butter (must NOT be natural, or homemade due to high oil content)
1/2 cup Cannalife Botanicals Coconut Oil
1 cup coconut sugar
1 Large egg
1 tbsp. vanilla
1 – 1 1/4 cup whole-wheat flour
2 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. Himalayan salt
Combine Cannalife Botanicals Coconut Oil, peanut butter, egg and sugar with a mixer. Beat on medium until the batter is light and fluffy- approx. about 5 minutes.
Scrape bowl add vanilla and beat in.
Add in 1 cup of flour, cornstarch, baking soda and salt.
Mix until just combined. You want the consistency to be like play-dough, if too moist, add in the rest of the flour. You want the dough to be glossy, not too dry.
Separate into 24 small balls and place onto a cookie sheet (lychee nut size will make 24) This will keep the dosage consistent. Larger cookies will have a higher dose. 24 cookies will be approx. 19-20 mg of THC per cookie.
*Disclaimer: The amount of Cannalife Botanicals THC Infused Coconut Oil used will determine dosage, please know your tolerance.Dosage: 1 Teaspoon of Cannalife Botanicals Coconut Oil= 25 mg THC
Refrigerate cookie dough for 2 hours. Can be left in over night.
Pre-heat oven to 350 degrees.
Line your cookie sheet with parchment paper and place 8-10 cookies per sheet.
Bake for 3 minutes and then rotate the tray and bake for another 3 minutes.
Allow the cookies to cool before eating.
Do not over cook.
Store cookies in an airtight container for a week, or make a double batch and freeze them for up to three months.
I especially like this recipe because I use coconut sugar and whole wheat flour, which gives a super soft chewy centre.
Tricha Short ~Dish by Trich
I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.