Try baking with our Edible Hemp Oil!
Recently, we introduced our Edible Hemp Oil and wanted to give some pointers when baking with it.
In our 16-ounce bottle of Edible Hemp Oil, there is 16.4 mg of CBD in each pump.
For this experiment, we found a recipe from Eating Bird Food, a blog that uses substitutes for allergies. We thought this blog would be a good start because we would be substituting oil for Edible Hemp Oil. Now, keep in mind, these cookies are a healthier alternative to the more common cookie. The texture and flavor are not going to be like a cookie from your local bakery.
We used the recipe “Coconut Flour Cookies” as our base. It calls for coconut flour, coconut oil, honey, eggs, vanilla extract, baking soda, and chocolate chips. The coconut flour could probably be substituted for almond flour or all-purpose flour. With the Hemp Oil, you would want to replace it with the oil or butter in the recipe. In this case, we used melted coconut oil and replaced half of it with the Edible Hemp Oil. The recipe called for ¼ cup of coconut oil, so we used 2 tablespoons of coconut oil and 2 tablespoons of Edible Hemp Oil. One tablespoon of Edible Hemp Oil is roughly three pumps.
The standard recipe makes 12 cookies. With six pumps of Edible Hemp Oil, that is about 8.2 mg of CBD in each cookie. For comparison, one dropper of our tincture is 20 mg of CBD.
These cookies will last longer in an airtight container in the fridge or freezer. It’s a great way to get your daily dose, or extra dose of cannabinoids. Try it out and tell us how you like it!
½ cup coconut flour
2 tbsp melted coconut oil
2 tbsp Edible Hemp Oil
¼ tsp vanilla extract
¼ cup honey
¼ tsp baking soda
1/3 cup chocolate chips
Preheat Oven to 350
In a medium sized bowl, mix together melted coconut oil, Edible Hemp Oil, eggs, vanilla extract, and honey.
Next, add in flour and baking soda. The dough will be a little runny, but it will thicken.
Once the dough thickens, add in chocolate chips.
After the chocolate chips are mixed in, use a small ice cream scooper or tablespoon to measure dough into balls. To make 12 cookies, we used the small ice cream scooper and used a scoop and a half for each cookie. Once placed on a cookie sheet with parchment paper, the balls can be pressed down with the back of a spoon, so they bake flat.
Throw them in the oven for 12-14 minutes or until edges are golden brown.
Once they look golden, remove the cookies from the oven and let them sit for a few minutes. They can then be placed on a cooling rack.
Transfer to fridge or freezer for longer lasting cookies!