Gluten-Free Edibles by Cherie: Peanut & Cocoa Cookies with Cannabis

Cherie La’Donna is the contributor who offered up her recipe for some delicious, gluten-free edibles.

Recipe:

  • 3 cups oats
  • 1/4 cup dry roasted peanuts
  • 1/2 cup crunchy or creamy peanut butter
  • 1 tablespoon almond or vanilla extract
  • 2 cups white sugar
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 cup butter
  • Cannabis distillate

Of the recipe, Cherie notes, “I added the concentrate distillate to the peanut butter as it seems to cover up the medicine taste from the distillate.”

She also notes, “I also used a silicone muffin pan instead of parchment paper. This batch made 33 cookies. They freeze well! I used one gram of Birds of Paradise from Growhealthy for my cannabis distillate.”

  1. Gather all supplies. You will need a silicone muffin pan and a medium saucepan.
  2. Combine sugar, butter, milk, and cocoa in a medium saucepan.
  3. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
  4. Separately, warm distillate until it is liquefied and add to peanut butter by mixing both together.
  5. Remove saucepan from heat; cool one minute.
  6. Add peanut butter with distillate; stir to blend. Add oats, peanuts, and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons into silicone muffin pans. Cool completely. Store in a cool, dry place.

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