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Raspberry Cough Bar Cookie Recipe

Raspberry Cough Bar Cookie Recipe

Jessica Catalano
February 28, 2017
Raspberry Cough
is one of my favorite sativa-dominant hybrids that lends a deliciously sweet and fruity tropical floral note to any dessert that you bake it into. The flavor profiles will be even sweeter if you can find a Raspberry Cough strain that was flushed with brown sugar or molasses before harvesting.

These Raspberry Cough Bars, which are also gluten free, can be enjoyed at any time of the day and will crush a sweet tooth craving in an instant. The Raspberry Cough strain creates an alert-minded yet peaceful state of awareness when consumed. It is perfect for treating depression, motivating a tired body, reducing anxiety, and centering the spirit.

Plan on spending time outdoors doing physical activities such as trail hiking, snowboarding, or running? Then this edible will do the trick for you. On the other side of the coin, the hybrid properties are also great for staying at home and defragmenting your thoughts through meditation; cleaning the house; or enjoying your favorite meal with friends.

Enjoy a bar with your favorite cup of coffee or tea, and let the terpenes of this treat inspire your senses!

Raspberry Cough Cannabis-Infused Bars

Start to finish: 1 hour (active: 10 minutes)

Yields: 12 bars (or 6 larger bars)

Approximate dosage: 30 milligrams*

Bar ingredients:


Cannabis and coconut oil: Uses, benefits, and a recipe to make your own

Crumb topping ingredients:


  1. Preheat your oven to 350˚F and grease an 8-inch square pan with cooking spray. In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
  2. Mix all the dry ingredients together until fully incorporated, then add the Raspberry Cough-infused coconut oil.
  3. Use your hands or the back of a large wooden spoon to blend the dry ingredients into the raw coconut oil until it becomes a crumb mixture.
  4. Press this mixture into the bottom of your greased pan, making sure the mixture remains level within the pan. Using another spoon or spatula, spread the raspberry jam on top, getting it as close to the edge of the crumb bar base as possible without touching the walls of the pan.
  5. In another bowl, combine your crumb topping ingredients: flour, sugar, coconut oil, and cinnamon (this adds a little warmth and spice). Stir all the ingredients until fully integrated into a crumbly topping.
  6. Take your crumb topping and sprinkle it evenly over the raspberry jam.
  7. Place in the oven and bake for 35-40 minutes or until the top is lightly browned. Cool completely before cutting into either 6 large bars or 12 small ones.


*Note: The amount of infused coconut oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your oil and the potency you desire. Dosing homemade edibles can be tricky (click here
to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Jessica Catalano's Bio Image

Jessica Catalano

Jessica Catalano is a professional cannabis chef, cannabis edibles expert, food writer, pioneer of strain-specific cannabis cuisine, and author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. She explores the health benefits of cooking with cannabis, and how cannabis balanced with good nutrition and a healthy lifestyle can help promote a longer and more fulfilling life.

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