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Vegan Edibles: Cannabis Infused Almond Laced Cookies [Updated 2021]

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To me, the holiday season is all about making cookies with the fam, putting the cookies in napkins, hiding cookies in your top desk drawer, and eating cookies by yourself in the middle of the night (ohhh… fat kid food hoarding memories).

These cannabis infused florentines (or almond lace cookies) are tipping the cookie v. pie argument in my favor. Light, crispy and not too sweet, they are surprisingly simple to make, and extremely delicate and fancy.

cannibis cookies

There’s really nothing “healthy” about them, but they are vegan and gluten-free… so there’s that. And, they make a great gift for absolutely anyone (where it is legal and when the person is of legal age and when the person is also of sound mind and body).

 So without further pro-cookie propaganda…

Almond Laced Cookies


2 cups sliced almonds

3 tbsp gluten-free all-purpose flour (I like this one) or white flour

1 tbsp powdered or fresh orange zest

1/4 tsp salt

1/2 cup sugar

1/8 cup coconut oil

1/8 cup cannabis infused coconut oil

2 tbsp brown rice syrup (this one is my fave)

2 tbsp full-fat canned coconut milk

1 tsp vanilla

1/4-1/3 cup dark chocolate chips

1/2 tsp coconut oil

powdered sugar (optional)


1. Preheat the oven to 275° and line 2 baking sheets with parchment paper.

2. Chop the sliced almonds into small pieces and add them to a bowl with the Flour, Orange Zest, Salt and Sugar.

3. In a small saucepan, over medium high heat, combine Green Oil, Coconut Oil, Brown Rice Syrup, and Coconut Milk. Stir just until the mixture comes to a low boil. Remove from heat and add Vanilla. 

3. Add the dry ingredients to the saucepan and mix until combined. Allow to cool for 10 minutes, or until the mixture is cool enough to handle with your fingers. 

4. Using a Tablespoon, scoop mixture onto the prepared baking sheets, leaving about 3-4 inches of space in between the cookies. 

5. Bake 15-17 minutes, rotating the pan once during baking. Cool on sheet for at least 5 minutes before moving them onto a cooling rack. 

6. In a double boiler, melt chocolate chips. Using a fork, drizzle chocolate over cookies and sprinkle with powdered sugar. 

Alright! You’re done! You’ve just made a batch of amazing holiday cookies… Feels good, right? So… now that you’ve experienced the cookie side of life, wouldn’t you say that pie can suck it? Let me know in the comments below 🙂

Much love,




Corinne Tobias

My name is Corinne Tobias and I’m the creator of this site that is all about cannabis and health (and having a good time combining those things!). Since 2013, I’ve helped millions of people on their cannabis journey and have been featured in publications like High Times, Merry Jane, Jezelbel, Westword, and Vice.

9 thoughts on “Vegan Edibles: Cannabis Infused Almond Laced Cookies [Updated 2021]”

  1. Hey! I notice you cut your coconut oil 50/50 canna-oil to regular. Is that so you can eat a whole cookie without getting too spacey? As opposed to eating 1/2 a cookie (or less)… because who wants to eat 1/2 a cookie?! I’m working up the courage to make my first batch of edibles with a peppermint patty recipe that uses coconut oil and trying to incorporate canna oil but I want to get the dosage just right! Love your site! Thanks!

    1. Right?! I love these so much! This was the first year I didn’t make them over the holidays and your comment has me itching to whip up a batch 🙂

      Thanks for reaching out and sharing your experience <3

      Much love,

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  4. Hi,
    In your directions you mention coconut milk and Green Oil. Both are not in your list of ingredients. Could you advise?

  5. Corinne, how many does this recipe make. I looked three times but couldn’t find the amount anywhere. I’m tired, so it’s probably in bold, lol

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