Bacon Chocolate Chip Cookies
An original recipe from The Tasty Page
When it comes to choosing between sweet and savory I always choose savory. I’d rather have macaroni and cheese for dessert than a piece of cake. Seriously, how awesome does that sound? I’ve actually never had mac and cheese for dessert and that kind of bums me out. Sooner than later, I’ll have to change that.
However, I did have a couple slices of bacon for dessert before and it was amazing.
There are times though when I want both sweet and savory. And when I think sweet, I usually gravitate towards chocolate – and chocolate chip cookies more often than not come to mind.
A few years ago, I came across a paleo chocolate chip cookie recipe with bacon. I may have said out loud, “Whaaaat?!” It seemed like a the perfect marriage of sweet and savory. I followed the recipe exactly and was so excited when I brought the finished product out of the oven. Then when I tried them I was disappointed because I couldn’t taste any bacon. Major sad face. I had to double check and make sure I didn’t black out and forget to put it in. The recipe I was following called for three slices of bacon and it didn’t seem like enough to me so I put in five. And even with that, I still couldn’t taste the bacon. But all wasn’t lost. I still had a pretty good tasting chocolate chip cookie on my hands. And I wasn’t complaining.
I didn’t want to give up on this cookie because it sounded so promising. More importantly, bacon and chocolate were involved and I wanted to see the two of them make it work.
So I played around with the ingredients, adding a little more bacon and a little more chocolate and it still wasn’t what I was looking for. In the end I decided to just toss more chocolate in and mix the entire package of bacon with some maple syrup and see what would happen.
And here is what happened: awesomeness.
I love these cookies, I love making these cookies, and I love sharing them. It makes about two and a half dozen so it’s easy to share. Plus, I don’t like keeping deliciousness all to myself. They’re soft and chewy and so satisfying.
Another thing I love is not feeling too guilty about having two cookies because they are a little more healthier since there isn’t any added sugar in it and it’s made with almond flour. And guilt should never be felt when bacon is involved.
These Bacon Chocolate Chip Cookies are the perfect combination of sweet and savory and I hope you enjoy making, eating, and sharing these as much as I do.
- 1 12 oz. package bacon (preferable nitrate free)
- 1 cup pure maple syrup, divided
- 3 cups almond flour or almond meal
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup coconut oil, melted
- 1-½ cups dark chocolate chips
- Heat oven to 375°F.
- Separate the bacon and put it in a medium sized bowl. Add ½ cup of maple syrup and toss, making sure the bacon is evenly coated in the maple syrup.
- Lay the bacon on a parchment-lined baking sheet and bake for 12-15 minutes.
- Remove from oven and let cool on the baking sheet, keeping the oven on. (Don’t put the bacon on a paper towel lined plate since the bacon will stick to the paper towel.) Once cooled, cut the bacon into small half inch pieces.
- Mix the almond flour or meal, baking soda, and salt in a large bowl. Set aside.
- In a medium-sized bowl, combine the eggs, vanilla extract, and remaining ½ cup of maple syrup and mix with a hand mixer.
- Add the wet ingredients to the dry ingredients and mix with a hand mixer until all ingredients are well incorporated.
- Add the coconut oil to the batter and mix with the hand mixer until combined.
- Add the chocolate chips and bacon and fold both into the batter.
- Using a medium-sized cookie scoop (about 1-½ Tablespoons), drop dough on a parchment-lined baking sheet. Press the top of the dough gently to flatten a little and bake at 375°F for 12 minutes or until golden brown.
- Let the cookies cool on a wire rack for a few minutes and enjoy.
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