The library
Cooking with cannabis is a fat substitution — you swap butter for cannabutter and the rest is ordinary cooking. So every recipe here stores the fat it needs and the dose it targets, and works out the split once it knows how strong your oil is.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
8 recipes matching “oat”
Old-fashioned rolled oats hold their shape and give the cookie its chew; quick oats dissolve into the dough and leave it cakey. Plumping the raisins first stops them pulling moisture out of the crumb.
Contains old-fashioned rolled oats
Written for
5 mgper cookie
24 cookies · 32 min
No oven, no smell, five minutes of work. The easiest thing on this site to make and the easiest to dose evenly, because nothing bakes unevenly.
Contains rolled oats
Written for
2.5 mgper bite
16 bites · 10 min
A dipping caramel cooked to 245 °F and then allowed to fall to about 200 °F before the butter goes in — which happens to be the same temperature at which caramel coats an apple instead of sliding off it.
Written for
10 mgper apple
8 apples · 50 min
Charred corn rolled in a mayonnaise and crema coating, then cotija and chili. The infusion lives in the coating and never goes near the fire, which keeps the whole thing simple and predictable.
Written for
5 mgper ear
6 ears · 27 min
Spices simmered in water, milk added after, infused fat whisked in off the heat. Nothing in it ever boils once the dose is in.
Contains whole or oat milk
Written for
5 mgper mug
2 mugs · 17 min
Sifted matcha, water below boiling, and milk whipped hard enough to take up oil. A handheld frother does what a bamboo whisk cannot, which is drive the fat into the milk and keep it there.
Written for
2.5 mgper mug
2 mugs · 15 min
Frozen banana and ground peanuts make a drink thick enough that oil has nowhere to rise to. The only real trick is the order things go into the blender.
Contains rolled oats
Written for
2.5 mgper serving
2 servings · 10 min
Cream of tartar is what separates a snickerdoodle from a cinnamon sugar cookie. It gives the tang, reacts with the baking soda for lift, and keeps the sugar from setting up grainy as the cookie cools.
Written for
5 mgper cookie
30 cookies · 30 min
