Halloween is nearly upon us, which means only one thing: it’s time to get your sweet tooth on. And while candy bars are fun and all...why just stick to pre-made treats when you can add edibles into the mix?!

Tempting as the idea may be, edibles can be hard to find or might be unavailable in your area altogether. Many edibles also use cheap, run of the mill ingredients like corn syrup mixed with distillate. The end result is a bitter taste and a likely headache the next day.

If you, like me, live for Halloween and want to celebrate it in high style, then this scary cookie recipe is for you. I’ve included a “regular” cookie version below using all-purpose flour as well as a gluten-free version. I even made a bonus cookie that’s gluten free, sugar free and vegan, so no one has to miss out on all the fun.

Check it out below!

“The Regular”

Ingredients:

  1. 2 cups all purpose flour
  2. ¾ cup unsweetened Dutch cocoa powder - you can also use a blend like Hershey’s "Special Dark" cocoa powder to make your cookies extra dark n’ spooky
  3. 1 ½ teaspoons baking soda
  4. ½ teaspoon salt
  5. 1 cup LEVO infused room temperature butter (2 sticks)* *Use as much or as little infused butter as you like depending on desired potency. I like to minimize taste so I use very strong infused butter (about 3-4 tablespoons) then add regular butter to balance it out. In terms of cannabinoids content 100 mg is a good starting amount as it yields roughly ~6 mg per cookie here.
  6. 1 cup packed brown sugar
  7. ½ cup granulated sugar
  8. 1 tablespoon espresso OR flavored extract (vanilla or mint)
  9. 2 eggs
  10. Spooky candy eyes, available at most grocery stores (I used Betty Crocker’s “Candy Shop” candy eyeballs)
  11. 1 cup semisweet chocolate chips, optional (I use Guittard’s Extra Dark Chocolate Chips)

Instructions:

  1. Get out your eggs and butter 15 minutes prior to baking. This will give them time to get to room temperature, which means this is an essential step. Cheat at your own peril!
  2. Brew espresso. Let it cool and set aside.
  3. Sift together dry ingredients and set aside.
  4. Cut butter into one inch cubes. Add to a stand mixer bowl and whip on medium until fluffy, 1-2 minutes.
  5. Slowly begin adding sugar in a little at a time until fully incorporated.
  6. Reduce the mixer to low and add eggs and espresso.
  7. Slowly begin to add in dry mixture a small amount at a time. Turn off the stand mixer as soon as the mixture comes together.
  8. Fold in chocolate chips if desired. Combine gently with a spatula.
  9. Refrigerate for at least one hour. Overnight is best.
  10. Preheat the oven to 350F.
  11. Use a tablespoon to scoop out 2 TB of dough per cookie. Roll into a ball and place on a lined cookie sheet. Flatten cookies slightly, making sure each cookie is at least 2 inches apart from the others.
  12. Decorate cookies with creepy eyes and other features as desired.
  13. Bake at 350F for 8 minutes. Remove cookies from the tray to cool.
  14. Enjoy! Store in an airtight container in a cool, dark place.

Yields ~16 cookies each containing ~6 mg cannabinoids.

Gluten-free version

Substitute all purpose flour for 2 ¼ cups gluten free flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour).

Vegan and gluten free and sugar free version

*You can also use infused honey here if you want to bulk the recipe up with additional cannabinoids.

  • 2 ¼ cups gluten free flour
  • ¾ cup unsweetened Dutch cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup chilled coconut cream (NOT coconut milk)
  • 1 cup honey
  • 1 tablespoon espresso or water
  • 1 tsp baking powder
  • 1 tablespoon LEVO infused oil, extra concentrated* I used my own homemade CBD olive oil, but in a pinch I’d opt for Five’s Extra Strength Full Spectrum CBD tincture as it contains 100 mg of CBD per ml of oil and comes in a mint chocolate flavor.
  • Spooky candy eyes
  • 1 cup semisweet chocolate chips, optional

Instructions:

  1. Chill coconut cream in the fridge for at least one hour.
  2. Sift together dry ingredients and set aside.
  3. Brew espresso and set aside to cool.
  4. Combine coconut cream with honey in the stand mixer.
  5. Prepare your “egg” substitute. Add 1 tsp of baking powder to a small bowl, top with espresso. Quickly add oil and mix until smooth.
  6. Add your egg substitute mix to wet ingredients in the stand mixer and mix on medium low speed until combined.
  7. Slowly begin to add in dry mixture a small amount at a time. Turn off the stand mixer once the mixture comes together.
  8. Fold in chocolate chips if desired with a spatula by hand.
  9. Preheat the oven to 325F.
  10. Use a tablespoon to scoop out 2 TB of dough per cookie and roll it into a ball. Drop cookie balls onto a sheet, making sure each cookie is at least 2 inches apart from the others. Flatten each ball slightly.
  11. Add creepy eyes & other decorations as desired!
  12. Bake at 325F for 10 minutes. Remove cookies from the tray to cool.
  13. Devour away! Store in an airtight container in a cool, dark place.

Yields ~16 cookies each containing ~6 mg cannabinoids.

A few tips for good measure:

  • Do not grease your cookie sheet before adding cookies as the fat can burn in the oven and leave an acrid taste behind. You’ll want to use a silpat baking sheet. It is 1000% worth the $25 to ensure your cookies never stick or burn.
  • Organic ingredients are best if you can get your hands on them.
  • Do not overmix the glutinous dough! It should just barely come together but still be homogenous.
  • I always want to skip the “let things come to room temperature” part but oh you really shouldn’t. If your butter is too soft or hard you won’t wind up with a structurally sound cookie. If you absolutely must speed up the process you can melt butter down quickly then throw it in the freezer to quickly cool back up. Keep in mind doing so will yield flatter, more spread out cookies.
  • Same rules apply for chilling the dough: cheat this step and your cookie will likely collapse, particularly the gluten free versions. Chilling it allows the dough to hydrate as well as flavor to infuse.
  • Espresso isn’t necessary but it masks the bitterness of cannabis quite well.
  • You can bulk up a few of these recipes with more cannabinoids by using pre-made infused pantry items like CBD sugar or making an infused chocolate ganache drizzle to top cookies with.

Written by Janelle Lassalle @jenkhari

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