It’s bacon…and chocolate…in a cookie….oh my

I don’t know about you…but bacon in a cookie sounds like heaven!  (Ok….I love bacon so maybe that is a prerequisite to this recipe).  If it doesn’t sound like heaven-then think of it like this:  You will be the cool/hipster that posts bacon related recipes on people’s facebook/twitter feeds…you will be edgy…smart…progressive…oh the possibilities.  You will be a foodie genius.  Take over the world…charge on bacon lovers, charge on!

And did I mention they are grain/dairy/egg free?!

Bacon Chocolate Chip Cookies 

(grain/dairy/egg free) Vegan, Paleo. GAPS. SCD

Ingredients:

2 cups fine ground blanched almond flour (such as Honeyville or Nuts.com)
1/4 teaspoon baking soda
1/4 teaspoon salt
4-5 slices of bacon (about 1/2 cup cooked and broken into pieces, candied bacon would be great too)
1/4 cup chocolate chips (such as Enjoy)1/3 cup melted palm shortening/ghee or mild tasting coconut oil
1/4 cup honey or other liquid sweetener substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla (such as Neilson & Masseys)
1 tablespoon canned full fat coconut milk

Fry the bacon until crispy. Cut or tear into small pieces. Let cool completely.

In a large bowl, combine the almond flour, baking soda and salt until well blended.

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe. Don’t pack it either

Now add the bacon pieces and chocolate chips to the flour mixture. Toss to combine.

In a separate smaller bowl, combine and lightly beat together the oil, honey, vanilla and coconut oil

Add the wet mixture to the flour mixture, mixing till well combined. The dough might be wetter than your average cookie dough at first. Let it rest while you get the pan lined with parchment paper.

Scoop heaping  tablespoon amounts of cookie dough and tap it out of the spoon. ( I tap it on the bowl a few times,). Form a smooth, lightly packed ball with the dough. Place on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of each ball of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11-12 min. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’. They should be light in color as shown in the picture, with some amount of browning on the bottoms.

Remove from oven and let cool for at least 5 minutes before transferring.

Once cooled, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly.

But do this quickly because all chocolate chip cookies are best served warm and you don’t want to give away your secret!

When they are all gone, return to the top of this page and repeat!

Makes 12-15 small cookies. Image

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