A chocolate chip cookie dough that you don't have to worry about eating? Chickpeas are the secret ingredient in these mouthwatering, egg-free, cannabis-infused chocolate chip cookie dough bites that you can easily make with pantry staples in just a few minutes.
Line a baking sheet with foil or parchment paper and set it aside.
Place the chickpeas in a food processor and pulse on high for 30 seconds, or until roughly broken down.
Add the peanut butter, maple syrup, cannabis oil, powdered peanut butter, vanilla, and salt to the food processor.
Blend on high until a smooth consistency is achieved, about 1 minute.
Remove the blade and gently fold in the chocolate chips.
Place the dough in the refrigerator for 5-minutes to chill.
Remove the chilled dough from the refrigerator and roll into 1" balls. Place them on the reserved baking sheet.
For the Chocolate Drizzle:
Place the chocolate chips and coconut oil in a microwave-safe container.
Microwave in 30-second intervals, stirring in between until the chocolate is melted smooth.
Drizzle over the cookie dough bites. Top with sea salt if desired. Let the chocolate dry before enjoying.
Notes
Substition: If you choose another infusion option, be sure to use one Tablespoon of non-infused oil still to keep the consistency of these bites the same.Dosing: You can use my Bliss MCT oil for perfect dosing. Each 1mL contains 2.5mg THC+CBD for a total of 37.5mg THC+CBD per batch. Divide this number by the total number of bites made for accurate dosing. If you made 12 bites, as this recipe calls for, you would have 37.5/12 = 3.12mg of THC+CBD per bite.Alternate Infusion Options:
Need Support?Did you make this recipe or have a question? Join thousands of members inside my private Well With Cannabis Community for help, support, and to share your edible creations!