Canna-Oil Chocolate Chip Cookies


I am so excited to share one of my favorite and most tried-and-trusted recipes! Who doesn’t love chocolate chip cookies – amiright??!?

It took me forever to perfect this recipe because a lot of cookies are made with butter. I just don’t have the patience most of the time to make canna-butter. The butter needs to set overnight and when I want my edibles, I want them NOW. I can have these cookies turned out in less then two hours thanks to my super duper fast canna-oil!

adding the canna-oil

adding the canna-oil

the batter will be tinged green slightly

the batter will be tinged green



beautiful, glorious cookie batter

beautiful, glorious cookie batter

Try to resist eating the cookie batter!


Using a tablespoon, scoop up the dough and shape into balls about this size – 3/4 to 1 inch.


Space the balls about 2 inches apart on cookie sheets lined with parchment paper. The balls will flatten on their own (like above). Using parchment paper is optional but it helps the cookies from sticking to the cookie sheet.

all done!

all done!


After I got really high, I got the munchies and wanted to get even higher…so I decided to add frosting to the cookies. It was awesome.

DSCN3769Just mix about 1-2 tablespoons of confectioner’s sugar with 1-2 teaspoons of milk to make this sweet glaze. Drizzle over the cookies and you’ll be in cookie heaven.

Canna-Oil Chocolate Chip Cookies

(makes about two dozen cookies)


1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup canna-oil
1 large egg
1 teaspoon vanilla
1 1/2 cups chocolate chips

For Glaze:

1-2 tablespoons confectioner’s sugar
1-2 teaspoons milk


1. Heat oven to 350°F. Line two cookie sheets with parchment paper or just use two ungreased cookie sheets.
2. Stir together flour, baking soda and salt in small bowl.
3. Mix together granulated sugar, brown sugar, canna-oil, egg and vanilla. Add the flour mixture to oil mixture and stir until blended. Add the chocolate chips and continue to stir until blended.
4. Using a tablespoon, scoop up the dough and shape into balls of about 3/4 to 1 inch. Space about 2 inches apart on the cookie sheets.
5. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.
6. (optional) To make glaze, mix 1-2 tablespoons of confectioner’s sugar with 1-2 teaspoons of milk. Drizzle over cookies.

Moose munchies!


bon appetit!

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8 Responses to Canna-Oil Chocolate Chip Cookies

  1. Jon says:

    I just tried this recipe! Cookies are cooling as we speak! I’ve made your banana bread a couple times and it is the best thing ever! Thanks for sharing!

  2. Zayra Estupinan says:

    So me and my best friend just made these, but we made caanabutter and didn’t let it chill, the mix came out but kind of nervous for the taste, cause the butter was freshly made… So excited to try them, they are cooling now! Thanks so much for the recipe!

  3. Mar says:

    How many cookies would you eat to get the effect?

    • hyphywifey420 says:

      It depends on how much bud you put in your canna-oil. Refer to my dosage page:

      **But as a general rule, I would throw in no less than a quarter of good bud. Double that if you are using schwag or lower grade marijuana. If you have a low tolerance, eat a half a cookie and wait 90-120 minutes (if you have a low metabolism, it will take the full 2 hours). If you have a high tolerance, than feel free to eat just one cookie!

  4. Rawr says:

    So how manny cookies were you able to make with this recipe?

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