Vegan cannabis cookies are simpler than most people expect: no butter, no eggs, and no compromise on the soft, chewy texture of a good homemade cookie. This recipe walks through a small-batch plant-based dough, a dependable decarboxylation step, and a dosing method that keeps every cookie in the same range. You get repeatable results whether you are baking for yourself or splitting a batch with friends.
Key Features
- Fully plant-based dough using refined coconut oil and aquafaba in place of butter and eggs
- Decarboxylation chart with clear time and temperature guidance
- Dose calculator that spreads infused oil evenly across the whole batch
- Small-batch formula that scales cleanly from six cookies to two dozen
- Five flavor variations, including brown sugar oat, double chocolate, and peanut butter
- Slice-and-bake dough log method for baking just a few at a time
- Storage, freezing, and labeling notes so batches never get confused
Ingredients and Equipment
The dough relies on pantry staples: all-purpose or oat flour, refined coconut oil, aquafaba, brown sugar, vanilla, baking soda, and salt, plus dairy-free chocolate chips and your cannabis-infused coconut oil. A kitchen scale matters more than any other tool here, since weighing the oil is what makes the math work. You will also want two mixing bowls, a whisk, a spatula, parchment paper, and an oven thermometer, because most home ovens run hot or cold by enough to change the bake.
Shipping and Returns
The recipe guide is delivered digitally, so you can start reading within minutes of ordering, and printed kits ship within one to two business days. If anything arrives damaged or the download will not open, contact support and it is replaced at no cost. Unused physical items can be returned within 30 days.
How long does the whole recipe take?
Plan on about 45 minutes of active work plus 30 minutes of chilling, and roughly 12 minutes in the oven. Infusing and decarboxylating the oil is best done a day ahead.
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How do I keep the dose consistent?
Mix the infused oil thoroughly into the full batch of dough rather than drizzling it into individual cookies, then weigh the dough and divide by the number of cookies. Uniform cookie size does more for consistency than any other step.
Can I make the dough ahead of time?
Yes. Rolled dough logs keep in the refrigerator for up to three days and freeze for about three months, so you can slice off and bake only what you need.