CANNABANANA & MOM No Bake (but will get you baked) Cookies

by Anna Ervin

If you are not keeping the necessary ingredients for no-baked cookies in your pantry at any given time, chances are you’re doing the whole munchies at 2 a.m. thing wrong. I love nothing more than a recipe that I can throw together in one pan to avoid a pile of dishes later. Even better, it only takes about 10-15 minutes to whip up this sweet treat.

The traditional no-bake cookie recipe is loaded with acidic dairy products and high-cholesterol fats, so I’ve decided to share an infused version that’s a little easier on the stomach.

The cookies I made are infused with 200mg of canna-coconut oil in place of butter. I swapped the dairy milk for an oat-based option, but cashew, almond, coconut, and soy would all work well here. For the sugar, I decided to go with raw because if I’m going to eat sweets – the less they’re processed, the better.

Potency: 200mg THC | 25-30mg THC per serving

Servings: 6-8 CANNABANANA & MOM

INGREDIENTS:

3 ¼ cup oatmeal (opt for GF-option) ½ cup THC-infused coconut oil ½ cup peanut butter ½ cup oat or cashew milk 2 cups raw sugar ¼ cup cocoa powder ¼ - ½ tsp Himalayan salt

Add canna-coconut oil, peanut butter, milk, sugar, cocoa and salt to a large sauce pan, stirring frequently over medium heat.

Bring mixture to a boil, continuing to stir for 4 minutes. Remove from heat and quickly stir in vanilla, bringing the mixture to a boil.

Add the oats and combine evenly. Scoop 1” rounds onto wax paper and allow to cool before serving, or savagely eat the warm cookie “dough” out of a bowl.

Store at room temp for 2-3 days (if they last that long).

CANNABIS BUSINESS LAW Sarah Lee

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