The craving for a nutritious yet sweet tooth pleasing chewy peanut butter cookie danced throughout my dreams last night. Upon waking and not being able to shake such a desire, I obliged without any hesitation. Into the kitchen I went, rummaging through the cupboards and refrigeration to see what ingredients I could play with. As my fingers slid across a jar of vanilla protein powder I found myself creating a spin off of a “Protein No Bake Peanut Butter Cookie” recipe I made in 2010. This new recipe has much more protein with the addition of an egg and is gluten free to boot. Pair with a strain of kief such as Vanilla Kush, Headband, or Maple Leaf to play off the nutty flavor of the peanut butter. Enjoy with a tall cold glass of obligatory milk without all the guilt.
Mise en place:
1/2 cup turbinado sugar
1 scoop vanilla rice protein powder
1 gram kief
Step 2 – Turn the oven up to 350 degrees F. In a small bowl mix all of the ingredients with a wooden spoon. Once the mixture comes together, divide the dough into 12 servings with a scale. Pat each serving into the shape of a cookie then place the cookie dough onto a cookie tray. Use a fork to flatten the dough in a crisscross pattern. Bake for 14 minutes then pull from the oven. Cool for 8-10 minutes before eating.
Dosage – If the gram tests at 50% THC, fifty percent of 1,000mg would be 500mg. So if you added 1 gram worth of kief into this recipe at 50% THC it would look something like this: 500mg divided 12 servings would equal 41.7mg per cookie. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the gram by half or make even smaller servings.