Nutty and chocolaty cannabis cookies – these sweet treats are sinfully soft and definitely delicious. It is hard to stop after only one of these perfectly golden vegan edibles.
How to make the best vegan cannabis cookies
Canna-cookies are, and always will be, a classic weed edible.
If you need proof, think about all your friends who know someone, who knows someone, who’s had a wild story after trying a cannabis-infused cookie.
If you are making this for the first time, you will want to do a lower dosage of THC per weed cookies because you will definitely end up wanting to eat more than one……and you don’t want to end up being the one with the crazy story.
I recommend starting low and slow if this is your first time experimenting with cannabis edibles. Start with 10mg of THC per portion of cookies, and if you have a sweet tooth, make one portion equal 2 cookies.
RELATED: Edibles 101: Complete Beginners Guide to Everything Edibles
Ridiculously easy vegan cannabis cookies
These vegan cannabis cookies are sooooo easy to make. You only need one bowl to whip up a batch of these babies!
Fewer dirty dishes are always a win.
You can also make this recipe 100% by hand. No need for a hand mixer or such, since there is no butter and sugar to cream together.
One of my non-culinarily gifted friends helped me out making a batch of these tahini chocolate chip weed cookies and he was surprised at how easy they were to make and how little time they took to make.
Chocolate chip aficionado?
You should try my pumpkin chocolate chip muffins!
Where do I find cannabis-oil?
Now, most cookie recipes are butter based. This is a pain since making vegan cannabis-infused butter is a pain. This is why this recipe is oil-based.
Homemade cannabis-infused vegetable oil is something I always have in my pantry. I use a THC calculator to estimate the amount of THC in my cannabis-oil.
If making your own oil is of no interest to you, there is a good chance you could find some marijuana-infused MCT oil or other types of THC-infused oil at your local dispensary.
Read carefully the potency on the bottle you purchase, only use what you need and then complete with regular vegetable oil.
The secret ingredient – Tahini
The nuttiness of tahini, also known as sesame butter, is perfect when paired with the taste of cannabis.
But if you do not like the flavor of tahini, if you are allergic, or if you simply don’t want to have to do an extra trip to the grocery store to get a special ingredient you will never use again, you can replace it with natural almond or peanut butter.
The kind that often ends up being oily and too liquidy because you are too lazy to stir it up properly.
Oops, guilty as charged
Cannabis-cookie game changer
For an extremely gooey and meltable chocolate experience, use chocolate wafers or roughly chopped-up chocolate chunks in your cannabis cookie dough. You are guaranteed a finger-licking good experience.
And for a cookie that is simply out of this world, sprinkle some flaked sea salt on the top of your raw cookies before stuffing them in your oven. It will bring a nice balance to your canna-cookies that you won’t find anywhere else.
I like to use Maldon salt or fleur de sel, or smoked sea salt when I feel extra special.
Vegan Tahini and Chocolate Chip Weed Cookies
Ingredients
Wet ingredients
- 100g (1/2 cup) mix of vegetable oil and cannabis-infused oil , depending on your potency preference
- 75g (1/3 cup) tahini , well mixed
- 60 (1/4 cup) water
- 2 tsp vanilla extract
- 200g (1 cup) light brown sugar , packed
Dry ingredients
- 200g (1 ½ cup) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Garnish
- 180g (1 cup) chocolate chips or chocolate wafers
- Flaked sea salt
Instructions
- Preheat your oven at 350F or 189C
- In a large bowl, whisk together all the wet ingredients until smooth.
- Add all the dry ingredients at once and mix with a wooden spoon until just combined.
- Stir in the chocolate chips and divide the dough into 18 equal balls.
- Place the dough balls on a parchment-lined baking sheet, and sprinkle with the flaked sea salt. I like to place one small ice cream scoop of dough on the baking tray, and then top it off with an extra 1/2 small scoop, for a perfectly thick cookie.
- Sprinkle the flaked sea salt over each raw cookie dough balls.
- Cook in the middle of your oven for 10 to 12 minutes, or until the edge becomes slightly brown. Do not overcook.
- Enjoy!
Notes
- This recipe makes 18 large cookies. Use 1 + 1/2 small ice cream scoop for portioning the cookies dough.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or in the freezer for long term storage.
Info Infusion
Sensitivity to changes in oil: yes
Type of oil or infusion: Vegetable oil
Dosing method: batch
Taste: light-medium
This is my personal perception when made at a potency of around 15mg per cookies.
Sober version: replace the oil with regular uninfused vegetable oil.ik
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.
Did you try this recipe?
Don’t be shy and let me know how it went! You can even leave a comment below and share a picture on Instagram with the hashtag #loudbowlblog.
Blair
Delicious and they for sure get the job done! My husband and I were still high the next morning🤣
Tiahna P
Some of the best cookies I’ve ever tasted in my life with or without weed!
Meggie
Hello!
First, I want to say thank you for this recipe! This is actually my first visit to your site and I am beyond impressed.
These are HANDS DOWN the most perfectly amazing vegan cookies I have ever made. The tahini really makes these so special and chewy!
I have tried hundreds, No Really! HUNDREDS of vegan chocolate chip cookie recipes and I swear to you, nothing has ever come close to these!
THANK YOU SO KINDLY <3
Raspbelyse
Awesome! thanks for the kind review 🙂
Jane
I tried this out and the dough was very sticky/oily/gooey/taffy-like (it reminded me of when I’ve added a lot of flax egg to a mix when baking). I added some more flour to the dough to try and fix the issue. I then cooked two test cookies which turned out looking normal/pretty on the outside and had great flavor but were extremely dense and gummy/undercooked on the inside after 12 minutes in the oven. Would you have an idea what might have gone wrong with the dough? I’m not at a high elevation/extremely humid location so I’m thinking I might have mis-measured something. Thank you so much for the recipe!
Raspbelyse
This cookie dough is a softer stickier dough than regular cookie dough. Adding flour makes the cookie denser, which means it would take longer to cook and the outside might burn before the middle is truly cooked. Theses cookies are also suposed to have a soft middle with a crunchy edge, but if it is raw/undercooked, then I would recommend lowering the temperature of your oven but to cook the cookies longer.
Andrew
Made 3 batches in 3 weeks… Absolutely beautiful and I love that they are made of Tahini!!!
Thank you!
Sharon
I have to agree these are some of the best tasting chocolate chip cookies I have ever had and I’m in my 60s. I made them with gluten-free flour and rationed the dough into 36 cookies instead of 18 since it was my first attempt with the oil. The dough was sticky but the cookies were crunchy and gooey as described. They were the perfect size and the salt on top was genius! Thank you for sharing your passion.
Raspbelyse
Thank you for trying this recipe! I’m happy you liked it!
Ruth
I want to try this now and am new to baking. Which gluten free Flour option is best? I have chickpea, coconut and almond at hand.
Raspbelyse
Gluten-free baking is not my strength. I usually go for pre-made gluten-free flour. But if I were you, I would try the recipe once with no cannabis to test it out first and try with a ratio 3/4 chickpea flour and 1/4 almond flour. Let us know how it goes if you try it out!.
carly
Hey!
Out of curiosity what ratio of vegetable to cannabis oil do you use when baking these?
Thanks so much!
Raspbelyse
I use 1/2 tsp of canna oil per portion at 20mg per teaspoon but sometimes I will reduce it if I know I want to give these away to beginer stoners or if I want to eat a bunch of cookies.
Suren
I’ve made them ideally the first time, the rest 2 times they seem too liquidy and they dont thucken while backing. What could be the problem?
Raspbelyse
Oh no! could it be that your tahini is not well mixed? it tends to separate as it ages with a thicker butter in the bottom and a thinner oilier butter at the top? Maybe the first time you made these it was with a freshly bought tahini and as it settled in your pantry? Another culprit might be old baking powder or baking soda?
The Divine Dank
Hey could you also use this recipe with coconut infused oil? I have some leftover I wanna use and don’t wanna fail the recipe if it’s not gonna work well with it.
Raspbelyse
I do have to say that I rarely cook with coconut oil but it should work. Simply make sure the coconut oil is liquid before using it.
dina
Hi, ok so I’m an ovarian cancer patient, currently in remission. I attribute this to my 180 degree lifestyle change 2 years ago. This means I only eat plants, whole foods with no oil. I do eat peanut butter and tahini a few times a month. I smoke weed regularly for a variety of reasons.
I want to stop smoking it for obvious lung/health reasons and been lightly reading up on cooking with weed as I’m also a hard core noob cook that only started cooking 2 years ago and I strictly just follow recipes.
So how could I add edibles to my diet being lowfat (no oils) vegan at all?
Any help would be appreciated (: v
Raspbelyse
Yeah, well you could do tinctures since its cannabis-infused into alcohol instead of oil. Depending on where you live, you might even be able to buy RSO at a dispensary close to you.
Valia Everly
My favourite chocolate chips cookies! 😀