Traditional oatmeal cookie with a twist! This moist and chewy oatmeal cookie recipe is gluten-free and healthy, as far as cookies go. It’s made with gluten-free flour and it’s naturally sweetened with maple syrup. The butter in this particular batch of cookies is infused with cannabis for its medical properties. Watch out Betty Crocker, Weedy Crocker is here! (Thanks Ash for this cute nickname). I made these ‘special’ cookies for a friend, to help with chronic pain and to sleep better (remember it’s legal in Washington State). Studies have proven that cannabis has therapeutic properties not be replicated by any other currently prescribed medications, AND has far fewer and much less severe side effects. A word of caution, it is much easier to over-consume, so always start with a small amount and wait at least an hour to kick-in. For regular cookies, substitute the marijuana butter with grass-fed ghee/butter.
There are no reasons to have trust issues here because this cookie has raisins AND chocolate chips. I know some people despise raisins. So instead of raisins, you can stuffed these oatmeal cookies with a boatload of chocolate chips. Well, I happen to love them. So I used both. It’s a classic cookie at its best! Sweet eating… from my kitchen to yours!
YIELD: 24 cookies | PREP TIME: 10 minutes | COOK TIME: 24 minutes
The cookies may seem underbaked until they are cooled. Do not over bake!
|cookies chilling on cooling rack..|