Edibles Doyon Gluten-Free Garbage Cookies


Ingredients

  • Butter – 230 g
  • Salt – 3 g
  • Brown sugar – 201 g
  • Sugar – 140 g
  • Vanilla – 5 g
  • Nutrilac by Arla Foods Ingredients – 5 g
  • AP gluten-free flour by King Arthur Flour – 350 g
  • Eggs – 100 g
  • Baking powder – 12 g
  • Milk chocolate chip – 100 g
  • Semi-sweet chocolate chips – 100 g
  • White chocolate chips – 100 g
  • Rainbow sprinkles – 50 g
  • Potato chips – 50 g
  • Toasted oats – 50 g
  • Toasted sweetened coconuts – 50 g
  • Key lime inclusions by Balchem – 25 g
  • Tender Jel by Tate & Lyle- 25 g
  • SOR-Mate by J&K Ingredients – 35 g
  • THC oil, Indica 9.4 mg/mL – 6.38 mL

Method

  1. With the paddle attachment for your Doyon Mixer, cream the butter, brown sugar and sugar on speed 5 for 3 mins. Scrape down bowl.
  2. With the mixer on speed 5, add eggs, one at a time, allowing each yolk to incorporate fully before adding the next egg. Add vanilla. Scrape down bowl.
  3. Add toasted non-fat milk solids (Nutrilac), flour, salt and baking powder, all in one batch. Mix on speed 4 for 30 s.
  4. Add semi-sweet, milk and white chocolate, sprinkles, coconut and oats. Mix on speed 2 for 30 sec. Add in potato chips and mix for 30 sec.
  5. Scoop with # 40 scoop (1.5 tbsp) onto parchment lined sheet pans.
  6. Bake in your NU-VU NCOT-5 oven with the following parameters:
    1. 350 °F with medium fan speed
    2. 3 min fan delay 
    3. Fan reversing cycle of : 25s on, 1:30 s off for a total of 13 mins
    4. If using a different oven, baking time may vary 
  7. Move cookies on a cooling rack and cool for 30 mins before packaging.

Yields 4 doz cookies at 1.25mg THC per cookie. Shelf stable for 30 days. Would require extended shelf life solution if more days are required.