Wheat-Free Oatmeal Cookies: A Delicious Cannabis-Infused Treat


Welcome to The Stoner’s Cookbook, where we explore delightful and easy-to-make recipes that combine the goodness of cannabis with your favorite munchies. Today, we’re whipping up some mouthwatering wheat-free oatmeal cookies that are not only delectable but also infused with a special ingredient that’s sure to elevate your snacking experience. With a simple list of ingredients and straightforward instructions, these cookies are perfect for both novice and experienced cannabis enthusiasts. So, let’s get baking and satisfy those cravings!

Recipe Details:


  • 2 extra-large eggs
  • 3/4 cup Cannabudder (Cannabis-infused butter)
  • 2 cups sugar (raw sugar works best)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon nutmeg
  • 1 tablespoon ground cloves
  • 1 tablespoon ground cinnamon
  • 3/4 cup organic oat flour
  • 3/4 cup organic brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons water
  • 5 cups dried unsulfured organic fruit (cranberries are a fantastic choice)
  • 5 cups organic rolled oats (not quick oats)
  • 1 cup chopped pecans


  1. In a mixing bowl, cream together the eggs, Cannabudder, sugar, and vanilla extract until the mixture is well blended and slightly fluffy.
  2. In another bowl, sift together the nutmeg, ground cloves, ground cinnamon, oat flour, brown rice flour, tapioca flour, baking soda, and sea salt. Gradually add this dry mixture to the creamed mixture and mix until everything is well combined.
  3. Add the water, dried organic fruit, rolled oats, and chopped pecans to the dough, and mix thoroughly.
  4. It’s time to chill your cookie dough! Cover the dough and let it chill in the refrigerator for 20-30 minutes. This step is essential for better cookie texture and ease of handling, so don’t skip it.
  5. Preheat your oven to 350°F (175°C). While the dough is chilling, prepare your cookie sheets by lining them with parchment paper or leaving them ungreased.
  6. Once the dough has chilled, measure out approximately 3 tablespoons of dough for each cookie, or use a 20-ice cream scooper. Form each portion into a flat ball and place them on the prepared cookie sheet.
  7. Bake the cookies in the preheated oven for about 20 minutes, but be sure to check them around the 13-minute mark to avoid over-baking. You want these cookies to be perfectly golden, not burnt.
  8. This recipe yields 18 giant, mouthwatering wheat-free cookies that are perfect for satisfying your munchie cravings.

A Note on Serving:

Cannabis tolerance varies from person to person. To enjoy these cookies responsibly, we recommend that you start with half a cookie and wait for about an hour before deciding whether to indulge further. It’s always better to be cautious, especially with cannabis-infused treats.

Additional Tips:

For the mixing process, using a kitchen mixer is recommended as it ensures a more consistent dough. However, a hand mixer can also be used if that’s what you have on hand, though the blending might not be as thorough.


There you have it, a simple yet irresistible recipe for wheat-free oatmeal cookies infused with the magic of cannabis. Whether you’re enjoying these treats for their delightful taste or the added kick, they’re sure to become a favorite in your stoner’s cookbook. So, gather your ingredients, fire up the oven, and let’s bake these delectable goodies. Happy snacking, fellow enthusiasts!

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