When we started Dank Dykes allll the way back in 2021 I made vegan and gluten free chocolate chip cookie edibles that were a hit. As we have grown and expanded I lost the time to produce these goodies and they were ultimately phased out of our menu and low key forgotten about… until now because I am giving you my recipe! So whether you’re an OG Dankie that remembers these or a newbie that is looking for a new infused recipe, I wish you a happy baked baking!

Tee’s Treats Infused Chocolate Chip Cookies V & GF

¼ cup packed brown sugar

¼ cup cane sugar or granulated sugar

2 tablespoons melted coconut oil (infused or not*)

4 tablespoons warmed oat milk

¼ teaspoon vanilla extract

1-1 ½  cup almond flour OR 1 cup all purpose gluten free flour

½ teaspoon baking soda

½ teaspoon salt

1 cup vegan chocolate chips

Preheat your oven to 350 degrees. Combine sugars, melted coconut oil, warmed oat milk and vanilla extract until all ingredients are incorporated. Add flour, baking soda and salt and mix until homogeneous. For almond flour you may find that you will need to add a little extra to bind everything together so you can use up to ½ cup more. Pour in vegan chocolate chips and mix until evenly distributed. Let the dough chill in the refrigerator for an hour or 30 minutes in the freezer. Once chilled, scoop out even spoonfuls onto a parchment lined baking sheet and bake for 9-11 minutes or until golden brown on the edges. Take the cookies out and let them rest on the baking sheet for a few minutes then carefully transfer to a wire baking rack to cool. 

Pro tip: you can make the dough ahead of time and freeze the balls in a ziplock bag, they stay good for about two months and you can have a fresh baked cookie on demand!

*you can infuse your own coconut oil for this recipe or for a quicker process you can use the Dank Dykes tincture to infuse these goodies to your hearts delight!

By Taylor Barber, Dank Dykes Co-Founder