Gluten-Free Cannabis Chocolate Chip Cookies

Posted By Solstice on The World of Cannabis

Cooking with cannabis is easy once it is infused into butter. Cannabis butter can be used to make cookies, muffins, or even spread on toast. You will find a cannabis butter recipe at the bottom of this page*. Since making cannabis butter is a time-consuming process, it’s best to do it at least the day before any baking is planned. It’s also important to note that the resulting cannabis butter should be kept safely away from children in the same manner as alcohol or prescription medications.

Cannabis and cannabis oil have known health benefits that include decreasing the frequency of seizures, easing the symptoms of multiple sclerosis, and diminishing nausea symptoms associated with cancer treatment. In addition, it can help people who suffer from asthma, ease eye pressure in glaucoma patients, and reduce the size of both malignant and cancerous tumors.

Ingesting cannabis is a method many users prefer because it bypasses inhaling smoke into the respiratory system. However, it takes about an ounce of cannabis to make butter, so it’s not always the most cost-effective method.

Gluten-Free Cannabis Chocolate Chip Cookies

Ingredients:
1/2 cup cannabis butter at room temperature (It doesn’t take long for cannabis butter to soften)
1/4 cup raw sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 large egg
1 cup + 2 tbsp gluten-free baking mix (make your own by using gluten-free flour with 1/2 tsp of
baking soda, 1/2 tsp of baking powder and 1/2 tsp of salt)
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

Use a mixer to cream the butter and sugars in a large mixing bowl. Add the egg and vanilla and beat again until combined, scraping the sides of the bowl as necessary. Add the gluten-free baking mix in two batches and mix again. The mixture won’t be so thick that it’s impossible to mix it, but it should appear to have a dough-like consistency. Stir in the chocolate chips, cover and refrigerate overnight, or for at least 2-6 hours, so the dough has a chance to thoroughly chill.

Preheat oven to 180 degrees. (Baked goods with cannabis don’t do well at higher temperatures.)

Once chilled, there are two sizes of cookies to choose from. This recipe makes 24 regular-sized cookies or about a dozen large cookies. For the regular size scoop out a rounded tablespoon of dough, roll them into balls, and place them 2 inches apart on a parchment-lined baking sheet. Bake for 15-20 minutes or until the edges are just slightly golden brown. Larger cookies, which are about three inches around, can be flattened to about a quarter inch thickness and baked for 25-30 minutes. For the best results, it’s recommended that these larger cookies be baked two at a time. Remove from oven and let the cookies rest on the pan for approximately five minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezing is recommended for longer-term storage.

This recipe can be made without cannabis by substituting regular butter for the cannabis butter, increasing the oven temperature to 350 degrees, and baking for approximately 10-20 minutes, depending on the size of the cookies. You can also use a combination of cannabis butter and regular butter. Adjust cooking temperature accordingly.

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Here is a basic recipe for one batch of cannabis butter.

*Cannabis Butter

Ingredients:
2 sticks of unsalted butter
2 cups of water
1 ounce of cannabis (clippings can be used. Avoid stems because they don’t contain much oil)

Needed supplies:
Coffee grinder or food processor
Heavy pan
Cheese cloth
Large bowl

The first thing to remember about this process is it’s a basic chemical reaction. The idea is to bond the cannabis oil with the fats in the butter using heat as the catalyst. With that in mind, grind the cannabis to a fine powder using a coffee grinder, special weed grinder or food processor. If you are unsure what to do, you can learn how to grind weed by clicking the link. Next, get the water boiling and drop in the sticks of butter. Once the butter is melted, add the cannabis and reduce the heat to low. How long the mixture simmers is open to debate. For the purposes of this recipe, two hours is suggested, but it can be extended as long as 24-hours. Longer simmering increases the chance that the butter will burn. As the mixture simmers, stir periodically, and watch for the mixture to turn bright green.

Once the mixture has reached the desired potency, allow it to cool. Secure a piece of cheese cloth over a bowl and slowly pour the cannabis butter mixture over the cheese cloth to strain it. The mixture in the bowl is the infusion. The cannabis in the cheese cloth can be squeezed to get the last of the infusion. Refrigerate until the solids rise to the top. Lift the solid butter out with a slotted spoon and store in the refrigerator. Cannabis butter can also be frozen for long-term storage.

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