Updated: Jun 21, 2021
Macadamia nut and white chocolate used to be my favorite cookie, but now that I've added cannabis butter to the mix, I wouldn't want to eat my cookies any other way! These cookies also make a great crust for vanilla chocolate cupcakes and freeze well for long term storage!
Prep Time: 10 minutes
Makes 48 cookies
1 cup cannabutter, softened
3/4 cup brown sugar, packed
1/2 cup white sugar - substitute with cannasugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour - substitute with cannaflour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped macadamia nuts
1 cup white chocolate chips or chunks
Preheat the oven to 340F/170C and grease a cookie pan.
Next, add the eggs, vanilla and almond extracts and blend well.
Add the flour, baking soda, and salt to the wet ingredients and blend well.
Add the macadamia nuts and white chocolate to the dough and mix well.
Refrigerate the cookie dough for 20 minutes before dropping a teaspoon full of dough onto the prepared cookie pan. Bake in the oven for 10 minutes or until golden brown.