Weed-infused, chocolate peanut butter no-bake cookies are a simple sweet treat

Weed-infused, chocolate peanut butter no-bake cookies are a simple sweet treat
Young Kwak photo
Hippy no-bake cookies

Maybe you've had traditional no-bakes before, made with just a few simple ingredients — butter, sugar, cocoa powder, maybe some milk, peanut butter and oats. Maybe you've had the more hippy-fied versions, where sugar is substituted out for honey or maple syrup, almond milk is used instead of cow's milk, or coconut flakes are used instead of oats.

But have you ever taken it that one step further into hippydom by using cannabis-infused coconut oil in place of butter? We know, we know, that's, like, totally dated stereotyping, man. But seriously, read any food blog and you're likely to come across coconut oil being referenced as a healthier substitute. The jury is still out on coconut oil versus butter overall — coconut oil has very high saturated fat content but has also been shown to lower "bad" cholesterol and increase "good" cholesterol. But in this special recipe, because the oil is also infused with cannabis, these treats come with that edible "benefit" that kicks in later in your day.

The best part, of course, is you don't even have to turn on your oven to make these cookies, which take 15 minutes or less to get ready for the freezer.


  • 1/2 cup weed-infused coconut oil
  • 1/2 cup maple syrup
  • 1/4 cup cocoa powder
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups instant oats
  • Sprinkles (optional)

  1. Melt the infused coconut oil in a saucepan over medium-low heat, then add the maple syrup and cocoa powder and bring to a simmering low boil. (You can make your own infused oil by simmering ground bud with coconut oil in a slow cooker on low overnight and then straining and storing it in the fridge or freezer.)
  2. Stir the mix frequently, allowing it to bubble for about two minutes, then remove it from the heat.
  3. Add the peanut butter, vanilla extract and salt and stir until smooth, then add the instant oats and stir until it's all combined.
  4. Use a cookie scoop or spoon to scoop servings of the mix onto a baking sheet lined with wax paper, making roughly cookie-sized mounds. Let them cool on the counter for a few minutes, then freeze for 15 to 20 minutes to harden.
  5. Store those bad babies in an airtight container in the fridge or freezer and enjoy. As with all homemade edibles, less is more until you know how strong your batch is, and seriously, you should wait upwards of two hours before eating more if you don't feel anything at first. ♦

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About The Author

Samantha Wohlfeil

Samantha Wohlfeil covers the environment, rural communities and cultural issues for the Inlander. Since joining the paper in 2017, she's reported how the weeks after getting out of prison can be deadly, how some terminally ill Eastern Washington patients have struggled to access lethal medication, and other sensitive...