Holidays giving you stress?! Try these High-Vibe Spiced Persimmon Cookies to add some serious chill to your festivities. Cannabidiol (CBD), is the major nonpsychoactive component of Cannabis sativa (marijuana plant).
I purchased my bottle of The Daily Hit, CDB oil from Cap Beauty in Fred Segal on Sunset Blvd. Unfortunately, it seems Cap Beauty has this product currently backordered online. So your next best bet to source CBD would be to personally speak with a local dispensary about a high-quality culinary CBD oil, or I’ve heard good things about HempMeds from their review by Epicurious.
These spiced holiday cookies also happen to be gluten-free, dairy-free, and refined sugar free. Also don’t worry they won’t make you trip the F out because there's no THC in CBD… so Merry Christmas ya filthy animals!
High-Vibe Spiced Persimmon Cookies
Yield: two dozen
1 cup Hachiya persimmon pulp (Difference between Hachiya and Fuyu explained here)
1 cup pecans, chopped
1 cup raisins
2 dates, pitted and chopped
1 teaspoon baking soda
1 cup cassava flour (I like Ottos)
1 cup old fashioned oatmeal (not steel-cut or quick oats)
½ cup coconut oil (I like Nutiva)
1 tablespoon culinary CBD oil
¼ cup coconut nectar (I like Big Tree)
½ tsp each ground cinnamon, nutmeg, and clove
1 tsp sea salt
Preheat oven to 350 degrees.
Dissolve the baking soda in the persimmon pulp and set aside. Cream coconut oil, CBD oil, and coconut nectar together in a large mixing bowl. Beat the egg and add to the persimmon pulp mixture. In a separate bowl combine the dry ingredients including the flour, oats, salt, spices, nuts and fruits. Slowly stir the dry ingredients into the wet ones, including the persimmon pulp. Mix until just combined. Drop dough by rounded tablespoonfuls onto un-greased cookie sheets. Bake for 8 – 10 minutes. Enjoy and relax!