Hello again! So we've made it halfway through the week. How about a quick treat break to celebrate? Bacon and Carob Chip Cookies anyone?
I knew you would say yes! Please, sit - right where you are is fine. Coffee, tea, or a tall glass of milk? Either way these cookies will not disappoint. OK, milk it is!
These cookies are da bomb dot com! You may have seen them a couple months ago on my Instagram feed. I have not made them since and for good reason - they are slightly addictive. Plus the mister is vegetarian and does most of the grocery shopping, so bacon rarely makes the list.
I first came across Bacon Chocolate Chip cookies on Running To The Kitchen blog. I didn't change much for this version of Bacon & Carob Chips. I substituted pure maple syrup for honey, vanilla bean paste instead of vanilla extract and used carob chips in place of chocolate chips. I also doubled the recipe and left half the cookies without bacon, so that the mister could enjoy a few.
The recipe is paleo, as well as grain, gluten and dairy free. That's a whole lot of free for a delectable cookie.
Bacon in a cookie may seem odd to some. Trust me, it isn't. Come on its bacon, after all!
Me Want More Cookie:
Breakfast Cookies
Carob Cookies for the Cause
You will need:
Cookie sheets
Silpat Mat or Parchment Paper
Cooling Rack
Servings: 16
Ingredients
- 193 g almond flour 2 cups
- 1.25 g salt ¼ tsp
- 1 g baking soda ¼ tsp
- 81 g coconut oil 6 tbsp, melted
- 87 g pure maple syrup 4 tbsp
- 14 g vanilla bean paste 2 tsp
- 30 g coconut milk 2 tbsp
- 90 g carob chips ½ cup
- 3 strips of bacon cooked and coarsely chopped
Instructions
- Preheat oven to 350ºF.
- Line two baking sheets with silpat mats and set aside.
- Sift together the almond flour, salt and baking soda in a large bowl. A larger sifter that will allow the almond flour to easily flow through is best. Stir in the bacon and carob chips, using a wooden spoon, or spatula.
- (if omitting the bacon from half the batch, divide the batter in half once the wet ingredients have been added. Then split the carob chips across each half before adding the bacon pieces to half the batter.)
- In a separate bowl, whisk together the coconut oil, maple syrup, vanilla bean paste and coconut milk. A hand whisk will do the job. Add to the almond flour mixture. Fold until combined.
- The batter will be wet and sticky. Use a small ice-cream scoop to form the dough into balls. Place on silpat about 2-inches apart.
- Bake for 12 minutes.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes.
- Once set, move to a wire cooling rack and sprinkle with a little sea salt.
- Enjoy while still slightly warm with your beverage of choice.
- See you back here on Friday to formally kick off #FrozenFriday14!
Notes
{adapted from Running to the Kitchen}
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
{This post contains affiliate links.}
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