Made with twice the chocolate, these gluten free double chocolate weed cookies are thin and chewy, with a subtle cannabis taste.
Because of the added cocoa powder in these gluten free chocolate chocolate chip cannabis cookies, the herby cannabis flavor doesn’t come through as much as it does in our gluten free chocolate chip weed cookies. If you are craving the cannabis flavor, you may enjoy those cookies more.
This recipe may remind you of your favorite gluten free weed brownies, but in a thin, crispy, and chewy cookie.
How do you infuse gluten free double chocolate cookies with cannabis?
We used an infused cannabis-coconut oil to infuse these double chocolate weed cookies with THC. You can read my how-to bake with cannabis post to read all of the ins and outs of infusing cookies and other gluten free recipes with weed, if you want add THC without coconut oil.
We used a coconut oil that had been infused to contain ~54 mg of THC per 1/4 cup, and this recipe made 9 THC infused double chocolate chip cookies, so each cokie contained about 5-6 mg of THC.
Use a THC Calculator to better help you test the dosage in your homemade edibles.
If you don’t have marijuana coconut oil, and want to use a THC or CBD distillate instead, it will work great if your distillate is oil-soluble. Mix/melt your distillate into coconut oil or melted butter.
With any cannabis infused recipe, it is very important to mix your batter thoroughly, and measure your ingredients and serving sizes carefully so you have better control of the THC dosage. Please try eating one serving and then wait an hour or two to see how it affects you before eating more.
How to make gluten free double chocolate marijuana cookies:
First, preheat your oven, prepare your cookie sheets, and measure your ingredients.
Measuring your ingredients when baking any gluten free recipe is important, but that accuracy is even more essential when baking gluten free marijuana cookies.
To make gluten free chocolate pot cookies, you’ll need:
- cannabis-infused coconut oil or cannabutter
- white sugar
- brown sugar
- 1 egg or egg substitute to make vegan
- baking soda
- vanilla extract
- xanthan gum ONLY IF you are using a gluten free flour blend that doesn’t have any xanthan gum in it. (Most cup for cup gluten free flour blends already have xanthan gum, so you don’t need any more)
- gluten free flour (we tested Bob’s Red Mill Gluten Free 1 to 1 flour)
- chocolate chips or your favorite chocolate bar chopped up
Can I make gluten free pot cookies dairy free or vegan?
If you prepare this recipe with canna-coconut oil and use vegan/dairy free chocolate chips, your cannabis cookie will be dairy free and gluten free.
To make it vegan too, use an egg replacer. Bob’s Red Mill’s Egg Replacer is our go-to.
How do you make marijuana cookie dough?
We used softened but not melted cannabis infused coconut oil to make these cannabis cookies. Carefully scoop your coconut oil into a measuring cup. Ensuring that there are no air pockets and scoop into your measuring bowl.
Add the sugar, and mix until combined. This is one of the most important steps, the sugar aerates the coconut oil or cannabutter, and also helps to make sure your THC or CBD is evenly distributed so one lucky (or unlucky) person gets all the THC in their cookie.
Add the egg, or egg replacer and mix again. The egg (or replacer) helps to emulsify the mixture, and helps to emulsify the coconut oil to make sure your THC or CBD are evenly distributed.
Add the salt, baking soda, xanthan gum (if your gluten free flour doesn’t already have it), vanilla extract, and cocoa powder and mix to combine. Adding these ingredients before the gluten free flour helps to make sure they are evenly combined.
Finally add the flour, mix until combined, and then add the chocolate chips. You can use your favorite chopped chocolate bar, or chocolate chips.
Using a measured cookie scoop is essential to making sure that all of your cookies have the same amount of THC. We use a 1 1/2 tablespoon spring-loaded scoop, also called a medium cookie scoop.
Leave PLENTY of space inbetween each scoop of cookie dough. These cookies spread very thin.
If you want a thicker cookie, let the cookie dough chill in the fridge for 1 hour. This will keep the cookie from spreading as far because the coconut oil will be cold, and the gluten free flour will also absorb more moisture which will also keep them from spreading as thin.
Don’t over-bake your cookies! They will only need 8-10 minutes in the oven. We recommend taking them out well before they “look” done. They will not be set, but will set as they cool.
Because they are double chocolate, your cannabis cookies won’t turn golden around the edges and are very easy to over-bake.
How do chocolate weed cookies taste?
Any recipe with chocolate in it is going to have a more subtle weed taste. The cocoa and chocolate chips in these double chocolate cannabis cookies mask a lot of the terpene flavors.
Of course, the final taste can vary depending on the strain you use in to make your cannaoil.
Because of their subtle marijuana taste, these double chocolate cookies are a great gluten free edible for people who are new to using cannabis.
How to store gluten free double chocolate THC cookies?
Your double chocolate gluten free weed cookies will stay fresh in an airtight container and room temperature for about a week. If you want to keep them around for longer, I recommend storing them in the freezer.
Before enjoying your frozen double chocolate THC cookies, let them come to room temperature, or briefly warm in a toaster oven or pop them in your microwave for a few seconds. This will bring them back to their former, fresh from the oven glory! Just add a cup of milk.
- 1/4 cup cannabis infused coconut oil
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 3/4 cup gluten free flour
- 1/4 cup chocolate chips
- Preheat your oven to 350°f and line your baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, mix your infused coconut oil or cannabutter with the white and brown sugar until well combined.
- Add the egg and mix until well combined. It is important you mix your batter very well at this point to make sure that the THC and/or CBD in your cookies is evenly distributed.
- Add the salt, baking soda, vanilla extract, xanthan gum (if your gluten free flour doesn't have it), and cocoa powder. Mix until well combined.
- Add your gluten free flour, and mix to combine. I tested this recipe with Bob's Red Mill 1 to 1 gluten free flour. If you use a different flour, you may need a little more flour.
- Add your chocolate chips and stir until they are evenly distributed.
- Scoop your gluten free weed cookie dough using a 1 1/02 tablespoon spring loaded cookie scoop and place the cookies 3-.4 inches apart on your prepared cookie sheet so they have plenty of space to spread.
- Bake for 8-12 minutes, or until they are barely golden on the edges, and the top of the cookies lose their dough sheen. They won't be set yet, but will set as they cool.
- Let sit on the baking sheets for 5-10 and then remove to a cooling rack.
- Store in an airtight container at room temperature for up to one week, and in the freezer in an airtight container or ziploc bag for up to 3 months. Thaw frozen cookies before eating, or heat in the microwave briefly.
- Best enjoyed warm, with milk.
With any cannabis infused recipe, it is very important to mix your batter thoroughly, and measure your serving sizes carefully so you have better control of dosage. We used a coconut oil that had been infused to contain ~54 mg of THC per 1/4 cup, and this recipe made 9 THC infused double chocolate chip cookies, so each cokie contained about 5-6 mg of THC.
Please try eating one cookie, waiting an hour or two, and then eating more of a cookie if you want more of a high.
Nutrition Information:Yield: 9 Serving Size: 1 weed cookie
Amount Per Serving: Calories: 191 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 104mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 2g