Vegan Peanut Butter Cookies
Three-ingredient base with cannabis coconut oil. Naturally vegan, gluten-free optional, and ready in under 30 minutes.
Potency
Uses ¼ cup cannabis coconut oil across 24 cookies. Calculate potency with the kitchen calculator using 60ml as your volume.
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Equipment
- Baking sheet
- Mixing bowl
- Fork
Ingredients
- natural peanut butter (no added oil)1 cup (260g)
- coconut sugar or brown sugar¾ cup (150g)
- cannabis coconut oil, melted¼ cup (60ml)
- plant milk (oat, almond, or soy)3 tbsp
- vanilla extract1 tsp
- baking soda½ tsp
- salt¼ tsp
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Combine all ingredients in a bowl and mix until a soft dough forms.
- 3
Roll into 24 equal balls (about 1 tablespoon each) and place on the baking sheet, 2 inches apart.
- 4
Flatten each ball with a fork, pressing a crosshatch pattern into the top.
- 5
Bake 10–12 minutes until the edges are set. Centers will look underdone — they firm up as they cool.
- 6
Cool on the pan for 10 minutes before transferring.
Notes & Storage
- These are fragile when warm. Do not move them until fully cooled.
- Store in an airtight container for up to 5 days. Label clearly.
- For crunchier cookies, flatten more and bake 1–2 minutes longer.
Edibles take 30–120 minutes to take effect. Label all infused food clearly and store away from children. Not medical advice.