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 tspvanilla extract
200g(1 cup)light brown sugar, packed
Dry ingredients
200g(1 ½ cup)all-purpose flour
1 ½ tspbaking powder
½ tspbaking soda
½ tspsalt
1 tspcinnamon
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
I like to dose my edibles at 10mg of THC per 2 cookies.
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.