Looking for a cookie recipe that uses organic low carb ingredients, can be easily modified to suit your tastes, and goes great with canna-butter? Look no further my freaky friends, this is the recipe you’ve been waiting for! It took me ages to find and perfect this baby, so I know it won’t let you down.
When canna-butter is your key ingredient, the goal is to find a recipe that is butter-based, and then tweak it depending on how strong you want your cookies to be. Because I know how good these biscuits taste, and how likely I am to eat four in a row, the butter I make is not so strong, making it easy to micro-dose.
This recipe uses almond flour, making it a great source of protein that won’t spike your blood sugar the way a processed cookie will. Note: It’s always good to mix your carb or sugary food with some protein, as this aids digestion by balancing out the insulin response. Because almond and butter are heavy foods, these cookies are quite filling.
This makes them a good choice as a healthy breakfast, or as a boost snack later in the day. You can mix up the spices that you add to the basic recipe to create a whole repertoire of flavours. These cookies are freezable, so you can store your different flavours and switch them up during the week.
Down to business: here’s the recipe for Ginger Cannabis Cookies
Ginger Cannabis Cookies
- 2 cups of Almond Flour
- ¼ to ½ cup of Cannabutter
- ¾ cup of unrefined Sugar
- 1 large free range Egg
- 1 tsp. of Vanilla Extract
- 2 tsp. of ground Ginger
- ¼ tsp. of groung Nutmeg
- ¼ tsp. of ground Cloves
- ½ tsp. of Cinnamon
In a large bowl, mix all the dry ingredients together. Mix the egg and butter in a cup, and add into the dry mix until you get a stiff and crumbly texture. Use a spoon to measure out cookies, and spoon them out onto a lined baking tray. Bake in a pre-heated oven at 200° for 12 minutes until golden brown.
Share your creations on social media, and let me know what flavours you come up with!!