In honor of Father's Day, I wanted to make a manly kind of cookie for my husband (and maybe I wanted to try bacon + chocolate together for the first time, too). I searched for a good Paleo bacon chocolate chip cookie recipe and wasn't happy with any of them. I wanted a good, soft cookie, not one that would crumble or be too dry, nor something with too many ingredients. Hence this dreamy Paleo SOFT bacon chocolate chip cookie recipe I came up with!
Instead of rambling on and on and sharing lots of commentary and gratuitous pictures and remarks that, let's face it, nobody reads and scrolls past to just get to the dang recipe (oh wait, am I the only one who does that?), HERE it goes:
Paleo SOFT Bacon Chocolate Chip Cookies
by Adrienne Neale, Holistic Made Easy
Preheat oven to 350 degrees F.
- 1 cup each: unsweetened almond butter , sunflower butter
- 2 eggs
- 1/4 cup coconut milk
- 1/3 c each: organic raw molasses, raw honey
- 1 Tbsp Lakanto/monkfruit sweetener
- 1 cup almond flour
- 2 Tbsp vanilla extract
- 1 tsp each: sea salt, baking soda
- 1/2 tsp baking powder
- 2-3 strips uncured bacon
- 1/2-1 cup chocolate/carob chips, chunks and/or cacao nibs plus extra for top of cookies
To keep it super-simple, I added all wet ingredients in my BlendTec, then the dry ones, and blended on the batter setting. You can also mix by hand but after running a table at an awesome CrossFit competition for 15 hours yesterday, I got lazy.
Chill dough for 10 minutes in the fridge. While dough chills, fry up 2-3 strips of uncured bacon. If you're like me and can't resist fresh, crispy bacon, add in a couple more strips- or ten if you have others in the house while you're making these- to nosh on. You're welcome.
Remove dough from fridge, and mix in your chocolate of choice to the batter. From here you have creative liberty. I chose to mix in chocolate chunks and chips, and make the bacon prominent by placing on top of the cookies. If you prefer, mix the bacon into the batter. Or heck, do both. #allthebacon
On parchment-covered cookie sheets, spoon out golfball-sized dollops of dough. It will still be softer after being in the fridge, and this is OK. You should be able to easily fit 12 per sheet. Top each dollop with a couple of chocolate chips and a little bit of bacon. Pop them into the oven for 10-12 minutes.
Remove from the oven when they're a bit springy and let cool. This recipe makes just over two dozen. Trust me, they won't last long. Enjoy with your milk of choice, or if you're a coffee lover like me, head on over to my favorite coffee supplier, Share Collective, and snag a bag of the cleanest, tastiest organic, fair-trade single-origin coffee I've ever had. (Use Holistic2017 code at checkout to get $1 off per bag, too!)
Happy Father's Day to all the Dads!