These cannabis peanut butter cookies are moist, delicious, and use only 4 ingredients. The low-dose cookies provide therapeutic effects without being overwhelming, and the dosage is easily adjustable for all tolerance level. In addition, they are gluten-free and grain-free.
This cannabis peanut butter cookie recipe uses the leftover cannabis pulp from making cannabutter. The flavour and texture of the cookies are perfect with this combination, and we are not letting anything go to waste. If you are using decarboxylated cannabis that hasn’t been extracted from, you will end up with stronger cookies. In that case, you can use less to achieve the same results.
Cannabis Peanut Butter Cookie Ingredients
This recipe uses only 4 ingredients.
- natural peanut butter
- sugar (I prefer brown sugar, coconut sugar or unrefined cane sugar)
- cannabis pulp with milk solids (leftover from cannabutter)
These low-dose cookies are gentle enough that you can scale your consumption according to your tolerance level. Given how tasty they are, it’s nice to be able to enjoy a few cookies until you achieve the desired effects.
For someone with a low tolerance level, using cannabis edibles to improve sleep, calm anxiety or to reduce pain, start with a small amount. When you are eating them for the first time, I suggest eating half to one cookie.
If you are consuming edibles on empty stomach, it takes about 1 hour for them to take effect. If you are consuming edibles after a full meal, it can take up to 3 hours. After eating the first serving, wait for 1 to 3 hours for the effect to kick in, and then you can decide if you want to eat a little more.
I have a fairly low tolerance to cannabis. One of these cookies is just right for me. Someone with higher tolerance using the cookies for recreational purpose may be able to eat up to 8.
Unfortunately, there is no way to predict the THC and CBD amount in homemade cookies. This is due to various factors, such as cooking process, strain, growing condition, etc. Take the above serving suggestion as a reference only, and you will need to experiment with your cookies a bit.
Adjusting Potency of the Cookies
In this recipe, I use a full batch of the leftover cannabis pulp along with milk solids from making cannabutter. I find it easier to adjust the amount of sugar, peanut butter and eggs to the amount of pulp you already have, if you want to change the potency. This way I can still use up the whole batch of pulp, and not worry about dealing with leftover.
For example, if you would like to double the potency of these cookies, and still use up 1 batch of the leftover pulp along with milk solids, you will cut rest of the ingredients in half. That will be 1/2 cup sugar, 1 cup peanut butter and 1 egg.
Storing Cannabis Peanut Butter Cookies
Keep these freshly baked cookies in an airtight container, and they will be good in room temperature for up to a week. Though, most likely you won’t be able to eat all of them within a week. So I suggest leaving a few out for immediate consumption, and freeze the rest in a sealed container or ziplock bag. They will last in the freezer for up to 6 months.
Related: More Tasty Cannabis Edibles You Will Love
- Cannabis Chocolate (Low-Dose, 3 Ingredients)
- Matcha Cannabis Ice Cream
- Cheesy Weed Crackers (Keto, Gluten-Free)
Cannabis Peanut Butter Cookies (Gluten-Free, Low-Dose)
- 1 batch cannabis pulp with milk solids (leftover from cannabutter) approx. 1/3 cup per batch
- 1 cup sugar I prefer brown sugar, coconut sugar or unrefined cane sugar
- 2 cups natural peanut butter
- 2 eggs
- Place all the ingredients in a bowl. Mix well with a spoon to form a cookie dough. If you are making the cookie dough in advance, keep it covered in the fridge until baking time.
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper. Evenly divide the cookie dough into 24 round portions and place them on the baking sheets with space in between the cookies. Slightly flatten each piece and form your preferred cookie shape.
- Place the baking sheets on the middle rack of the oven. Bake the cookies for 15 minutes.
- Remove the baking sheets from the oven, and leave them to cool completely. The cookies will fall apart if you try to move them while still hot.
- Once completely hardened, transfer the cookies into airtight containers. Store them in room temperature for up to 1 week, or in the freezer for up to 6 months.