The ruling in R v Smith made edibles legal for medical users but there are a lot of restrictions on selling them for dispensaries, so why shouldn’t patients (and their caregivers) bake their own? Twelve High Chicks thanks regular guest contributor, and baker of many goodies, Tracy Curley for this recipe for Canna-Chocolate Chip Cookies. It uses infused fats created from instructions that can be found in this post. Try ’em yourself, but remember that everyone reacts differently to edibles. Please be careful with dosage, give edibles time to work, and don’t treat your munchies with more pot-filled food!

How to Make Canna-Chocolate Chip Cookies with Tracy Curley



  • 1/2 cup cannabutter
  • 1/2 cup canna-oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon of salt
  • 2 1/2 cups flour **or for stronger cookies**  2 ¼ cups flour mixed with ¼ cup of bud flour (shake/bud ground in coffee/spice grinder and strained)
  • 1 cup chocolate chips



  • Large mixing bowl and mixing spoon/beater
  • Ice cream scoop or large spoon
  • Large cookie sheet
  • Cooling rack



Preheat oven to 350°.

In the large bowl mix together butter and oil completely.

Beat in brown sugar, eggs, vanilla, and salt.

Slowly stir in flour or flour mixture some at a time until incorporated evenly.

Mix in chocolate chips.

Scoop 1 ice cream scoop of dough per cookie onto a large cookie sheet.

Bake at 350° for 13 minutes or until golden and bottoms are set.

Move to cooling rack.

When cool, store in an airtight container. Keep refrigerated, or freeze for up to 6 months.


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