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Low sugar chocoate chip pot cookies

Simple, fast and ultra yummy even though it has low sugar! I am not someone that is against sugar but why have a more sugar when these are just as good with far less sugar. These pot cookies are a great way to enjoy weed without having to make cannabutter or canna oil.

You just add your dried marijuana to the recipe. If you want to use cannabutter or canna oil in a recipe check out our pot cookie recipe page for more tried and tasty recipes. A quick tip, with the dried flowers have it chopped or blended up before you start.

Enjoy.

 Low sugar chocoate chip pot cookies

Simple Cannabuter On Toast



Kitchenaid mixer OR and hand mixer with standard mixing attachments


2 x Medium size bowls


Sifter ( preferred but if you don’t have one it still works fine)


Measuring cup full standard set of 1/4, 1/3,1/2, 3/4 & 1cup.


Measuring spoon set full standard set of 1/8, 1/4, 1/2, 1tsp, 1tble


Wooden Spoon or Spatula


Baking tray


Baking paper or parchment paper


  • 10 mins
  • 15 mins
  • 40 mins


Recipe makes 1 1/2 dozen small/ medium or 11 massive cookies.


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter
  • 1 cup lightly packed brown sugar
  • 1/3 cup white sugar
  • 1/4 Ounce to 3/4 ounce of dried pot. The potency of the product is also to be noted and your condition. The number of cookies will vary also when you use more dried flower.
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1/2 cup broken up Cadbury chocolate bar


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie baking tray or line with parchment paper.
  2. Place flour, baking soda and salt into a sifter and sift over a medium size bowl. If no sifter is being used, then mix dry ingredients together with a spoon first. Set aside when mixed.
  3. Melt your butter in a medium bowl in microwave with the dried flower added to the butter before placing in microwave.
  4. Cream together the melted butter, brown sugar and white sugar until well blended.
  5. Beat in the vanilla, egg, and egg yolk until light and creamy.
  6. Mix in the sifted ingredients until just blended and gooey. Taste to make sure its yummy or scoop some in a bowl for the cookie dough lover.
  7. Stir in the chocolate chips by hand using a wooden spoon.
  8. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets for massive cookies. Cookies should be about 3 inches apart min. Use less mix for smaller cookies.
  9. Bake for 12 to 17 minutes in the preheated oven, or until the edges are lightly brownish and toasted. If they are slightly over cooked then they will become hard cookies, so better to have slightly under than over.
  10. Cool on separate baking sheets for a few minutes. Can be transferred to wire racks to cool completely if desired.


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