• 1 cup raisins or chopped dried fruit
The options you choose will alter the density of the batter. Roll into balls and flatten, or drop by the spoonful onto an ungreased cookie sheet. Try to be consistent with the size of each cookie. With practice, this will become automatic. This is the step that gives the patient the premeasured dose.
You may want to bake one cookie at this point to see if it bakes to the thickness you desire. If it’s too thin, add more flour or other optional ingredients. If too thick, add 1–2 tablespoons of liquid—lemon or lime juice are nice additions.
Bake 9–13 minutes until cookies are browned around the edges.
To test the potency of the butter and recipe, eat ½ of a cookie and wait a couple of hours. Note the results. As mentioned earlier in the discussion of working out the correct proportions of herb to butter, this might be the time to start a journal and record the results, if you are new to this process. Be sure also to note the number of cookies you got from 1 cup of butter.
All of these cookies freeze well. Store them in sealed baggies or containers. 
Lime/ Sesame Cookies
Using the previous basic cookie recipe, reduce flour to 2 cups and add 1 cup of toasted sesame seeds and the zest of two limes. If the batter is real stiff, add up to 3 tablespoons of lime juice. This makes a light and delicious cookie.
Lemon Lace Cookies
Silky smooth treats to sooth away your blues and bring you back to a brighter place.
Ingredients:
• 1 cup finely ground almonds*
• 1 cup sugar
• ¾ cup rolled oats
• ½ teaspoon salt
• ½ cup softened marijuana butter*
• 2 tablespoons vanilla
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon water
*Substitutions:
• Ground pecans, walnuts or macadamia nuts can be substituted for the almonds.
• Marijuana coconut oil can be used instead of the marijuana butter. (No other oils work, however.)
• Up to 1 tablespoon of ground ginger can be added to make an extra-spicy cookie.
Preparation time: 30 minutes
Cooking time: Preheat oven 350°F/177°C. Bake 6 at a time, 6–8 minutes per batch.
Yield: 4 dozen = ½ teaspoon butter per cookie = mild dose
Instructions:
Mix dry ingredients together: ground almonds, sugar, rolled oats, flour, salt and ginger, if used. Cream in the butter, using the back of a large spoon. Add the vanilla, lemon juice and lemon zest. If the dough is excessively dry, add up to 1 tablespoon water.
Use nonstick cookie sheets or line cookie sheets with parchment paper. Moisten hands and roll dough into small balls. If you use too much dough, they will spread out and merge into one big cookie! Flatten with the palm of your hand. These cookies may bake with a lump in the middle if left in a ball. Bake for 6–8 minutes, checking frequently, and remove from the oven when the edges begin to brown and the center is bubbling.
Allow to cool before removing from the parchment paper. These delicate cookies can be made more potent by dipping half of each cookie into melted Quick Cannabis Chocolate (on page 25). After dipping, hold the cookie over the pan to catch any dripping chocolate and then place on a cooling rack or a clean sheet of parchment paper to set.
These cookies come out very thin and crispy, like candied lace. They don’t travel well but are a very popular cookie, especially with patients who have experienced a loss of appetite but still have a sweet tooth.
Quick Cannabis Chocolate
A devilishly sweet treat that is sure to delight and help the healing process.
Ingredients:
• 4 ounces[1] of a favorite chocolate bar or chips of chocolate
• 2 tablespoons[1] of soft cannabis butter or cannabis coconut oil
Preparation time: 15 minutes
Yield: If cut or molded into 1 dozen pieces, each will contain ½ teaspoon of butter/oil = mild dose
Instructions:
This quick chocolate treat is made by simply melting your favorite chocolate (presweetened chocolate chips, or bars of sweet chocolate), stirring in the marijuana butter or coconut oil, and remolding.
In a double boiler, or a stainless steel bowl placed over a sauce pan, slowly melt the chocolate over boiling water, stirring continuously with a rubber spatula. Add the butter and stir until completely incorporated.
Remove from heat. Stir for a minute or two as the chocolate cools. Pour on a piece of parchment paper or a nonstick cookie sheet, or into chocolate molds.
To remove chocolate from the molds, allow to cool, or put in the freezer for up to 3 minutes. Invert on a flat surface and tap to release chocolate from the mold.
Chocolate molds can be purchased in fine kitchen stores and should come with directions for using. I like using molds because each piece has a consistent amount of butter and is easy to use as a single dose. The chocolate really does help make the medicine go down!
Diet-Wise Coconut Banana Cookies
If you want a healthy treat with an intense flavor burst, this cookies the one for you.
Ingredients:
• 1 cup pitted dates
• 2 cups of rolled oats
• ½ cup cannabis coconut oil, softened
• 1 tablespoon vanilla
• 1 cup shredded coconut
• ½ teaspoon salt
• ripe bananas
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• 1 tablespoon of cinnamon for added flavor
• Coatings of coconut, sesame seeds or ground nuts
Preparation time: 20 minutes
Cooking time: Preheat oven to 350°F/177°C. Bake each sheet of 12 cookies for 12–15 minutes per batch.
Yield: 2 dozen = 1 teaspoon oil per cookie = medium dose
Instructions:
Put ingredients, one at a time, into a food processor, pulsing to incorporate, in the order listed: dates, oats, oil, vanilla, coconut, salt, and ripe bananas. Pulse until a dough is formed.
These can be dropped by heaping teaspoons onto an ungreased cookie sheet. For a smoother cookie, roll into balls. Dampen your hands first with a small amount of water to prevent sticking.
Roll balls in small bowls of the following coatings—coconut, sesame seeds, finely chopped nuts—or leave plain. Place on ungreased cookies sheets and flatten with the palm of your hand.
For a really fancy treat, make a thumbprint in the center of each cookie and fill it with a scoop of your favorite jelly or jam. Bake for 12–15 minutes, removing when the cookies just begin to brown.
Bliss Balls
This savory treat is ideal if you prefer to avoid sugar or flour. Bliss Balls can also be made with coconut oil for bite-sized snacks that are “dairy-free.”
Ingredients:
• 1 cup of marijuana butter
• 2 cups of chopped nuts
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Note: This can be made in larger batches, too, keeping this same ratio of chocolate to butter/oil.