Now I know what you’re thinking: You already have my chocolate chip cookie recipe…. and yea, it is pretty much the same as my original chocolate chip cookie recipe, but as the old adage says, “there’s always room for improvement”, and this one was just BEGGING to be done. So I’ve given my beloved cookies the ultimate upgrade: BACON!
For the unenlightened, the argument could be made that I could have just said, “all you have to do is use my ‘Perfect Grain Fee Chocolate Chip Cookie’ recipe and add some bacon to it”. But then you wouldn’t have these gorgeous chocolate-chip-BACON-cookie pictures to post to all of your friend’s walls. You see, I’m doing you a favor by enabling you to be the hipster-cool-kid that posts eclectic bacon-related recipes onto people’s Facebook and Twitter feeds.
People will love you. They’ll call you edgy, smart and progressive. They’ll probably even label you as a foodie genius! And as for those unenlightened few: well they might look at your posts with skepticism; call you crazy and shun you for what they yet don’t understand. But you…..You are making waves and changing the world into a safer, kinder and more beautiful home for mankind, one BACON-filled cookie at a time!
Go ahead! Bake, eat, savor and enjoy; and always, always share. Your friends will thank you, the web will love you and mankind will forever be in your debt. So charge on bacon lovers….charge on!!
Paleo Bacon Chocolate Chip Cookies
4-5 slices of bacon (about 1/2 cup cooked and broken into pieces or candied bacon)
2 cups (200g) blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
75ml (1/3 cup) liquid coconut oil or equivalent melted ghee/palm shortening
85g (1/4 cup) honey or maple syrup
1 tablespoon GF vanilla
1 tablespoon canned full fat coconut milk
1. Preheat oven to 350F/175C degrees and line a baking sheet with parchment paper.
2. 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. Now add the bacon pieces and chocolate chips to the flour mixture. Toss to combine.
3. In a separate smaller bowl, lightly beat together the oil, honey and vanilla and milk. Add this wet mixture to the flour mixture, stir till well combined.
4. Scoop rounded tablespoons of cookie dough on to baking sheet, at least two inches apart. Using slightly damp fingers lightly press down the tops of each ball of dough. Don’t fa;tenth too much as you want them to be “pudgy”. Shape wise they will pretty much bake the way they look.
5. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
6. Bake in the oven for about 12 minutes or till golden around the edges. Keep an eye on them though, baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake. They should be light in color as shown in the picture, with some amount of browning on around the edges and on the bottoms. Remove from oven and let cool for at least 5 minutes before transferring.
7. 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.
Could I use regular milk instead of coconut milK?
They look delicious!
Yes, absolutely. The coconut milk is just used because this is a dairy free blog. Any liquid would work really.
Oh…and I have chestnut flour from local chestnut orchard!!!!!!
My local paper printed a recipe for chocolate chip, bacon, sour cherry cookies. They were amazing, but of course made with flour. I think I'll give these a whirl, but I'll throw in some dried sour cherries.
Sounds lovely!
Oh. My. Goodness. These look incredible. Sweet and salty, chocolate and bacon, you have outdone yourself with this one and I wish I could climb through the screen and eat these right now 🙂 I cannot wait to try this recipe out!
Bacon is awesome with or without anything else.
I made your pudgy cookies when you first blogged them a couple weeks ago, and mine fell in the oven. Though they tasted delicious, they were not pudgy. Any hints? Thanks!
This has never happened to me, so it's hard to say. No one else has mentioned a problem like that. I would just try again and make sure the ingredients are exact. Also be sure your oven sits at the right temp. I use an oven thermometer on mine since they are often very off. Brand of flour can also make a huge difference! And don't take them out to early. If your oven temp is right 12 minutes should be just right.
Thanks! We did just move into a new house and I don't know how well the oven is calibrated. Looking forward to trying it again, this time with the bacon!
Oh, and I use the almond flour you recommend -'so much finer AND cheaper than bobs!
My husband just passed out.
I make a similar cookie with macadamia nuts and cherries. Can’t go wrong with the bacon- that salty goodness.
I make a similar cookie with macadamia nuts and cherries. Can’t go wrong with the bacon- that salty goodness.
These are delicious. The next time I make them, I will add more bacon and use thick sliced. Thank you!
This looks AMAZING!!! Must go buy bacon…
These look fantastic! I love how you gave an option for a vegan sweetener in a bacon cookie;)
Haha, well that was just a typo left from the original recipe!
I was going to try your original recipe tonight and then I saw this one with the bacon. OMG. Can't wait! =)
These are without a doubt, THE best cookies. Hands down. They are good regardless of the fact that they are "gluten free". They are gosh darn good 🙂 My hubs, baby boy and I seriously chowed. Thanks Jenni for another amazing recipe!!!
I just made these and you are a goddess! Thank you for sharing your genius. Love love love them.
WOW! These look amazing. Aaaaaahhh! I'm making these ASAP:)
The cookie of my dreams. I just made them and tasted the first one. Divine! Thank you.
I just made these and they are excellent. I re-ground up some almond flour that I had, and sifted. turned out excellent. This is an excellent paleo cookie recipe that does not include eggs. It's a keeper!
Omg. These are so delicious. I made these tonight for my kids and they were a hit. I want to thank you for your recipes. I was diagnosed with pre diabetes and I was so depressed cause I couldn't eat the foods I like. Someone suggested your blog. 30 pounds less now and I enjoy my new life style. I love cooking your recipes. Thank you thank you thank you.
I attempted to make these cookies for a cookie exchange. I followed the instructions and ingredients 100% and they were terrible, so terrible that I was embarrassed to take them and I wasted over an hour of time and some expensive Whole Foods bacon. When it says to "add the liquid ingredients" I was puzzled because there aren't any. If you classify the melted coconut oil, the maple syrup, and the 1TBS of coconut milk liquid, then you have really taken baking to a whole new level. There is nothing to bind the ingredients and they fell apart in the oven. Then when they cooled, they fell apart more. I have a container now filled with crumbs of bacon and chocolate chips and the baked almond flour. I would not make these again. I think you need to find some added liquid ingredients to make these worth while. There is no way that the pictures of the cookies you have posted are they same ones from your recipe.
I am sorry you had so much trouble with these. If you read through the comments though you will find that they have turned out great for others. I've even had people use this recipe for wedding cookies and Paleo conventions. I assure you those cookies in the pic are the real deal and that is how they come out for me every time. I never fake my pics…EVER. In regards to the intructions, I am sorry if you did not find them scientifically correct. I think most people got the idea though. I am not a professional baker, just sharing the recipes I create in my little kitchen with the world.