The traditional no bake cookie gets a decadent upgrade here with Trader Joe’s famed crunchy Speculoos cookie butter. And its vegan! Why aren’t you in the kitchen yet?
October 27, 2014
¼ cup natural crunchy peanut butter
½ cup crunchy Speculoos cookie butter (Trader Joe's)
¼ cup cane sugar
¼ cup cocoa powder, unsweetened and dutch-processed
1 ½ cups vanilla soy or almond milk
¼ cup coconut CannaOil
¼ cup earth balance butter
3 cups quick cooking oats
2 tsp vanilla extract
Pinch coarse salt
In a medium saucepan over medium heat, add the milk, CannaOil, sugar, earth balance, and cocoa powder. Stir together to combine and bring to a boil for 1 minute.
Reduce heat to medium and stir in the peanut butter and Speculoos for one minute. Remove from heat and stir in the vanilla, salt and oats.
Drop by spoonfuls onto wax paper, or alternatively, spread into an even layer in a lined glass-baking dish. Cool for one hour before munching.
*To make gluten free, use certified GF oats and cut out the Speculoos cookie butter (replace with more peanut butter)
*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!
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October 27, 2014 — Last Updated