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!
Sabrina xo.
Maple Oatmeal Raisin Chocolate Chip Cookies
The Goods
- 1 ¾ cups old-fashioned uncooked oatmeal
- 2 cup gluten-free all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/2 cup grass-fed butter, softened
- 2/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1/2 cup pure maple syrup
- 3/4 cup raisins
- 1 cup un-sweetened real chocolate chips
DO THIS
Preheat oven to 350 degrees F. In a medium bowl, whisk oats, flour, baking soda, salt, and cinammon. Set aside. In a separate large bowl, beat butter and brown sugar on low speed of electric mixer until lightly fluffy, 3-5 minutes. Then add wet ingredients: eggs, vanilla extract, maple syrup and beat to combine. Add the oatmeal mixture to large bowl and beat again until blended. Stir in raisins and chocolate chips with a wooden spoon. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. Do it in two baches to make about 24 cookies. Bake for 12-15 minutes or until beautifully golden brown. Remove from oven and cool cookies on wire racks. Store cookies in airtight container up to a week. Store in freezer otherwise.
TIPS
The cookies may seem underbaked until they are cooled. Do not over bake!  |
| cookies chilling on cooling rack.. |
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!
Sabrina xo.
Maple Oatmeal Raisin Chocolate Chip Cookies
The Goods
- 1 ¾ cups old-fashioned uncooked oatmeal
- 2 cup gluten-free all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/2 cup grass-fed butter, softened
- 2/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1/2 cup pure maple syrup
- 3/4 cup raisins
- 1 cup un-sweetened real chocolate chips
DO THIS
Preheat oven to 350 degrees F. In a medium bowl, whisk oats, flour, baking soda, salt, and cinammon. Set aside. In a separate large bowl, beat butter and brown sugar on low speed of electric mixer until lightly fluffy, 3-5 minutes. Then add wet ingredients: eggs, vanilla extract, maple syrup and beat to combine. Add the oatmeal mixture to large bowl and beat again until blended. Stir in raisins and chocolate chips with a wooden spoon. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. Do it in two baches to make about 24 cookies. Bake for 12-15 minutes or until beautifully golden brown. Remove from oven and cool cookies on wire racks. Store cookies in airtight container up to a week. Store in freezer otherwise.
TIPS
The cookies may seem underbaked until they are cooled. Do not over bake! |
| cookies chilling on cooling rack.. |
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