Peanut butter and Sriracha is a killer combination of a noodle dish or any chicken satay. I never thought of the mixture to be a great dessert, but blended with brown sugar and flaxseeds, spicy and sweet jammed together— you’ll for sure love to have a taste of this pudding.
- 1 ½ cup all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup cannabis coconut oil or cannabutter (see recipe links below)
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- ½ cup creamy peanut butter
- 2 Tablespoons Sriracha
- 1 egg (or 1 Tablespoon ground flax seed mixed with 3 tablespoons water)
- Hemp seeds, for garnish (optional)
In a small bowl, combine the flour, baking soda, and salt. Set aside. In a stand mixer or medium bowl with a hand mixer, beat the cannabis coconut oil, sugar, and brown sugar together until light and fluffy, 3 to 5 minutes. Mix in the peanut butter, Sriracha, and egg at a low speed until incorporated. Add in the reserved flour mixture and mix until combined.
Divide the dough into three pieces. Place each portion of dough on its own large piece of plastic wrap and cover with another piece of plastic wrap. Roll each piece out to about 1/4″ thickness using a rolling pin. Pop in the refrigerator for one hour.
Preheat the oven to 375°F. Remove the dough from the fridge and cut out your cookies using your favorite cookie cutters. Place them on a lined cookie sheet and decorate with hemp seeds. Press very lightly to secure the seeds on the cookies. Return cookies to the refrigerator for 15 minutes. Bake until golden brown, 8 to 10 minutes. Let the cookies stay on the baking sheet until slightly cooled, then transfer to a wire rack.