This is one of those recipes that, as soon as I read it, I knew I needed to make it and it needed to be in my mouth. NOW.
Up until last year, my cooking skills were limited to burning grilled cheese and occasionally pulling off a parmesan-mint risotto. It was either all or nothing with me when it came to cooking – I’d screw up boiling water or I’d give you an incredibly complex dish found in high end restaurants that I was able to figure out from taste alone.
Since going 90% Paleo last year, my cooking skills have increased dramatically – I guess mostly because when you’re Paleo, you have to cook for yourself so…you kinda have to get good at it or you’ll kill yourself of food poisoning sooner or later, right?
Anyway – the Bacon Cookies. I tweaked the recipe slightly from the original, which I found over at Primal Palate, mainly by cutting it in half for the sake of experimentation, adding some cinnamon and nutmeg to the mix, and making the cookies larger than originally suggested in the recipe. For gluten-free, dairy-free, paleo-approved cookies, these give Toll-House a run for their money. I’m hooked and you need to be, too, cause holy shit.
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Pure Vanilla Extract
2/3 cup Semisweet Chocolate Chips
1/4 cup Coconut Oil (I use LuAna’s Coconut Oil, melting it down before adding to the mix)
1/3(ish) cup Maple Syrup, Grade B, 1/4 cup for the cookie batter, 1/8 cup for the candied bacon
1 1/2 cups Blanched Almond Flour
2 1/2 pieces Bacon, Raw
1. Preheat oven to bake at 350°F.
2. In a medium size mixing bowl, toss bacon in 1/8 cup maple syrup, coating all sides
3. Lay bacon on a non-stick cooking sheet or on parchment-lined sheet.
4. Bake for about 20 minutes, until bacon is very crispy.
5. Allow bacon to cool, then crumble candied bacon for cookie batter.
6. Heat oven to 375°F for the cookies.
7. In a medium-sized mixing bowl combine dry ingredients.
8. In a small mixing bowl beat eggs, 1/4 cup maple syrup, and vanilla extract.
9. Pour wet ingredients into dry and mix until combined.
10. Add melted coconut oil into batter, and continue to blend until combined.
11. Stir in chocolate chips and candied bacon.
12. Drop balls of dough on baking sheet. This amount made 8 – 3″ diameter cookies after I flattened the balls slightly to help them cook all the way through.
13. Bake cookies for 15-17 minutes at 375°F.
14. Let cool and serve and thank god for bacon!