Zucchini Oatmeal Chocolate Chip Cookies With Weed

Even if you don’t like this vegetable, I challenge you to try these Zucchini Oatmeal Chocolate Chip Cookies With Weed!

You won’t even taste the zucchini but what it does it make these cookies ten times healthier, much more moist and chewy and with the chocolate chips you’ll load them up with – you’ll be a bonafide addict!

I came across this recipe and wondered how zucchini could ever make a cookie taste nice.

To my pleasant surprise, nice is an understatement.

Each Cookie Is:

• Soft with perfectly crisp edges
• Flavoured perfectly with cannabutter, cinnamon and sugar
• Moist, tender and super duper chewy
• Loaded with oats and chocolate chips
• Tasty in a totally unforgettable way

Plus. if any cookies survive after a few days they freeze and thaw like the perfection they are.

Vegetables in cookies have never been so sneaky because you simply can NOT taste them!

Blot The Zucchini

Just like blotting your lipstick (does anyone do that anymore?) you need to blot your veggie.

Zucchini’s hold a lot of moisture so you will grate it first, then use a paper towel to pat it dry.

Too much moisture and your cookies will just turn into a runny liquid mess so don’t skip this step!

How To Make Cannabutter

Butter Tip: Since this recipe calls for room temperature butter, remember that it is imperative and you can’t skip it because you feel like it.

If the cannabutter is too cold or if it’s melted in the slightest, it won’t properly aerate with the sugar, and it won’t hold its shape.

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

Zucchini Oatmeal Chocolate Chip Cookies With Weed

Chewy, Moist, Perfectly tasting oatmeal cookies made with zucchini that you can't taste!

No ratings yet

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Prep Time: 2 hours hours 15 minutes minutes

Cook Time: 15 minutes minutes

Course: Dessert

Keyword: (Cannabutter), chocolate cookies

Servings: 4 people

Author: Steph Van De Ven

Cost: 15 +/-

Equipment

• Stand mixer
• Hand mixer (choose which mixer you have)
• Baking or Cookie Sheet
• Parchment Paper
• Whisk
• Mixing Bowls
• measuring cups and spoons
• Grater

Ingredients

• 1 cup shredded and blotted zucchini
• 2 cups old fahioned rolled oats
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup cannabutter unsalted & ROOM TEMP!
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 lg egg room temp
• 1 tbsp pure maple syrup
• 2 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

• Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. 
• Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened cannabutter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
• Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours
• Allow to sit at room temp for 30 minutes before shaping into cookies
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. 

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

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As always, happy canna-cooking!