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SAN BENITO HEMP

CBD Oil + Pumpkin-Maple Cookies: A Recipe for a Happy, Healthy Fall


Baking season is back! It’s easy to add our Full Spectrum Natural Absolute CBD oil to any of your favorite recipes. We’re on a pumpkin spice kick right now, too, and this recipe for glazed pumpkin-maple cookies is a great place to start if you’re in need of a little fall inspiration. Not a fan of nutmeg or cloves? Feel free to leave them out –– or add more to taste. Like all the best cookie recipes, this one’s forgiving and easy to adapt to your personal preference.



For the cookies, you’ll need:


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup butter, at room temperature

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3-5 full droppers of San Benito CBD oil

1 cup pure pumpkin puree

1/4 cup pure maple syrup

1 1/4 cups old-fashioned oats



For the glaze, you’ll need:


2 tablespoons melted butter

1 1/3 cups powdered sugar

1 tablespoon pure maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk

Additional San Benito CBD oil (optional)



Heat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.


In a medium bowl, whisk together the flour, baking soda, spices, and salt. (You can sift if you like, but we almost never do.) Set aside.


In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about three minutes. Add egg, vanilla extract, and CBD oil. Beat until combined. Mix in the pumpkin and maple syrup until smooth.


Gradually add half of the flour mixture, then scrape down the sides and add the remaining flour. Be careful not to overmix here –– you just want to gently incorporate all of the dry ingredients until no streaks of flour remain. Stir in the oats.


Drop cookie dough by rounded tablespoons onto your prepared baking sheet. If you’d like flatter cookies, dip your finger into a small amount of water or oil and lightly smoosh the dough.


Bake for 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes. Transfer to wire racks to cool completely.


Make the glaze while your cookies cool. Whisk together melted butter, powdered sugar, maple syrup, vanilla extract, milk, and up to a full dropper of CBD oil, if using. (The flavor comes through a little stronger in the glaze, but we think the mellow, slightly earthy taste pairs well with the warm spices.) Whisk until smooth. The more milk you add, the thinner the glaze will be.


Drizzle maple glaze over cooled cookies and leave the cookies alone until it hardens –– if you can!


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