Bhang Cookies Recipe

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I still remember the first time I stumbled across Bhang Cookies––it was during a Holi party where the air was filled with music, colors, and the irresistible aroma of these cookies. Little did I know, they would leave such a lasting impression that I’d soon be recreating them at home!

How to make Bhang Cookies

Bhang Cookies are cannabis-infused cookies traditionally made with bhang, which is an edible preparation of cannabis leaves and flowers used in India, especially during festivals like Holi and Maha Shivratri.

Ingredients

For the Cookie Base:

• 1 cup all-purpose flour
• ½ cup butter (softened; use unsalted for better control over flavor)
• ½ cup sugar (or brown sugar, for a richer flavor)
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 egg (substitute with plant-based egg alternative for a vegan version)
• A pinch of salt

For the Bhang Infusion:

• 2-3 tablespoons bhang paste (prepared as described below)
• Optional: chopped nuts, dark chocolate chips, or dried fruits for added texture and taste

Instructions for Making Bhang Cookies

Step 1: Prepare Your Cookie Dough

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the softened butter with sugar, and cream them together until light and fluffy.
3. Add the egg (or egg substitute), vanilla extract, and mix well.
4. Sift together the flour, baking powder, and salt in a separate bowl. Slowly add this dry mixture into the wet ingredients, stirring until fully combined to create your dough.

Step 2: Incorporate the Bhang Paste

1. Mix the prepared bhang paste into your cookie dough. Make sure it’s evenly distributed to ensure a uniform taste and effect throughout the batch.
2. Fold in optional ingredients like chocolate chips, nuts, or dried fruits.

Step 3: Shape and Bake

• Line a baking sheet with parchment paper or grease it lightly.
• Scoop small portions of dough onto the baking sheet, shaping them into flat circles or your preferred cookie shape.
• Bake for 10-12 minutes or until the edges turn golden brown. Keep an eye on them to avoid overbaking!

Step 4: Cool and Serve

1. Remove the cookies from the oven and allow them to cool on the baking tray for about 5 minutes. Then transfer them to a wire rack to cool completely.
2. Serve and enjoy responsibly!

Tips for Perfect Bhang Cookies

• Control dosage carefully: If you’re new to making edibles, be mindful about how much bhang you use. Start with a smaller amount and adjust to your tolerance levels.
• Enhance flavors: Adding chocolate chips, cardamom powder, or even a pinch of cinnamon can elevate the taste of your cookies.
• Plan for slow effects: Since edibles can take 30 minutes to 2 hours to kick in, educate your guests beforehand and ensure they don’t overindulge while waiting for the effects.
• Store properly: If you don’t plan on eating all the cookies immediately, store them in an airtight container to preserve their flavor and potency.

What to serve with

Bhang Cookies are rich, flavorful, and come with a unique twist thanks to their cannabis infusion.

Tea Options

• Masala Chai: The spicy warmth of masala chai complements the subtle herbal notes of the bhang cookies. This pairing is perfect for festive occasions like Holi.
• Green Tea: For a lighter, fresher pairing, green tea works well, particularly when the cookies are infused with chocolate chips or nuts.

Coffee

• A cup of freshly brewed coffee, whether black or with milk, enhances the rich buttery flavor of cookies while balancing their herbal undertone.
• For a decadent twist, serve the cookies with cold brew coffee topped with a dollop of vanilla cream.

Hot Chocolate

• If you’re serving these cookies during colder months, a mug of creamy hot chocolate is a comforting and indulgent pairing. Sprinkle some cinnamon or cardamom on the hot chocolate for a festive touch.

Ingredients Substitutes

When making Bhang Cookies, you might want or need to swap out certain ingredients—be it for dietary restrictions, flavor preference, or a lack of specific items in your pantry.

1. Flour

Original Ingredient: All-purpose flour (the most commonly used flour in cookie recipes).

Substitutes:

• Whole Wheat Flour: A healthier option, though it can make the cookies denser and nuttier in flavor. Use in a 1:1 ratio but consider sieving it to remove some of the bran for a lighter texture.
• Gluten-Free Flour Blend: Ideal for those with gluten intolerance or celiac disease. Use a gluten-free all-purpose mix, but make sure it contains xanthan gum to mimic the binding properties of gluten.
• Almond Flour or Coconut Flour: For a low-carb and keto-friendly version, try almond or coconut flour. Be mindful that these absorb more moisture, so you may need to adjust the liquids in the recipe.
• Replace 1 cup of all-purpose flour with ¾ cup almond flour or ⅓ cup coconut flour.

2. Butter

Original Ingredient: Unsalted butter (provides a rich, creamy flavor with a fat content that ensures a soft texture).

Substitutes:

• Vegan Butter or Margarine: Perfect for plant-based diets. Choose vegan alternatives that are solid at room temperature for the same texture (e.g., coconut-based butter). Use in a 1:1 ratio.
• Coconut Oil: This works especially well for adding a subtle tropical flavor to the cookies. Use it in its solid form if the recipe calls for creaming. Replace butter in equal amounts.
• Ghee: If you’re looking for an Indian twist, use ghee for a deeper, nutty flavor. Ghee pairs beautifully with the herbal essence of bhang.
• Avocado or Applesauce (Partial Substitute): Replace up to half the butter with mashed avocado or applesauce for a healthier version. These add moisture but may slightly alter the flavor and texture.

3. Sugar

Original Ingredient: Granulated sugar (used for sweetness and contributes to the cookie’s crisp texture).

Substitutes:

• Brown Sugar: Adds a moist, chewy texture and a hint of caramel-like flavor. Use in the same quantity as regular sugar.
• Coconut Sugar: A natural sweetener with a lower glycemic index, coconut sugar provides a mild caramel flavor. Substitute it in a 1:1 ratio.
• Honey or Maple Syrup: These liquid sweeteners work well but will make your cookies softer and slightly more moist. For every 1 cup of sugar, use ¾ cup honey or maple syrup and reduce other liquid ingredients in the recipe by 2 tablespoons.
• Stevia or Monk Fruit Sweetener: For a sugar-free option, use these natural sweeteners. Follow the brand’s conversion guidelines as they can be more concentrated than sugar.

4. Eggs

Original Ingredient: Eggs (used to bind ingredients, provide moisture, and add richness).

Substitutes:

• Flaxseed Meal or Chia Seeds: Combine 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water per egg. Let the mixture sit for 5-10 minutes until it thickens. This plant-based substitute works well as a binding agent.
• Unsweetened Applesauce: Replace 1 egg with ¼ cup applesauce. This keeps the cookies moist but may slightly alter their flavor.
• Banana Puree: Use half a ripe banana, mashed to replace 1 egg. This adds natural sweetness and works beautifully in denser cookies.
• Yogurt or Buttermilk: Replace 1 egg with ¼ cup plain yogurt or buttermilk for extra moisture. Use plant-based yogurt for a vegan option.
• Store-Bought Egg Replacers: These powdered alternatives (like Ener-G or Bob’s Red Mill Egg Replacer) work well and maintain the structure of the cookies. Follow the package instructions.

5. Bhang Paste

Original Ingredient: Bhang paste (made from cannabis leaves and flowers, which lend the psychoactive properties to the cookies).

Substitutes:

• Cannabis-Infused Butter (Cannabutter): If you already have cannabutter prepared, it’s a great alternative. Simply substitute part of the recipe’s regular butter with cannabutter, ensuring the dosage is adjusted appropriately.
• Cannabis-Infused Coconut Oil: A plant-based alternative to bhang paste or cannabutter that works seamlessly in recipes.
• CBD Oil: If you don’t want the psychoactive effects of THC, you can use CBD oil in your recipe. Mix it into the wet ingredients for even distribution.
• Skip It Altogether: If you’re making a non-infused batch, simply leave out the bhang paste. You’ll still have a delicious herbal cookie that captures the festive spirit.

6. Vanilla Extract

Original Ingredient: Vanilla extract (adds depth and sweetness to the cookie flavor).

Substitutes:

• Almond Extract: This works well for a nuttier flavor; use half the amount as almond extract is more potent.
• Maple Syrup: Adds a mild, earthy flavor while sweetening the cookies.
• Coconut or Cardamom Extract: These are aromatic alternatives that pair well with the Indian origins of bhang.

Final Thoughts

Bhang Cookies are versatile treats that can be paired with a wide variety of flavors and textures. From warm chai and ice cream to dips and complementary edibles, the possibilities are endless.

More Cookies Recipes:

• Homemade Apple Pie Oreos Cookies Recipe
• Homemade Reese’s Star Crunch Recipe
• Homemade Little Debbie Star Crunch Recipe
• Oreo Blueberry Pie Sandwich Cookies Limited Edition Recipe
• Reese’s Cookies and Cream Peanut Butter Cups Recipe