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Walnut and Sultana Pot Cookies

I love the way that the walnuts bring the crunch and the sultanas really give that chewy bits to these cookies that are still sweet and really satisfy that craving. Without a doubt they are super tasty for even the not-to-wanting-healthy-food craving and but still being healthy-ish.


Walnut and Sultana Pot Cookies

Walnut and Sultana Pot Cookies



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


  • 15 mins
  • 17 mins
  • 45 mins



  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted Cannabutter
  • 3/4 cup light brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup Walnuts chopped and broken up into smaller pieces.
  • 1/4 cup sultanas – roughly chopped.


  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 pre-made cannabutter in a medium bowl in microwave. See Cannabutter recipe here
  4. Cream together the melted cannabutter, light 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. Optional: scoop out some dough for the cookie dough lover.
  7. Scoop down sides to make sure all dough is in the bowl before starting to add walnuts.
  8. Stir in the walnuts nuts first by hand using a wooden spoon or rubber spatula.
  9. Stir in the sultanas by hand using a wooden spoon a small portion at a time.
  10. Scoop dough out with 1 tablespoon and place one at a time onto the prepared cookie sheets. Cookies should be about 1 inches apart or so.
  11. 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.
  12. Cool on separate baking sheets for a few minutes. Can be transferred to wire racks to cool completely if desired.


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