That’s right, I went there. I SO went there and in advance, you’re welcome. {I feel like that was a very Morgan Grimes moment from the Show Chuck. Anyone, someone?}
Ok back to my story — these cookies are amazing. And they’re easy! And all things considered pretty cheap!
When it comes to the bacon fat that I used in the recipe, if your bacon doesn’t yield enough you can add just a little bit of water to substitute it out or you can just leave it as is. It’s totally up to you. If you don’t add in a little bit of water, you might need to use your fingers to spread out the cookie a little bit {I like to wet my fingers first, pat them down a little and then they’ll be good to bake!}
And let’s talk maple syrup really, really quickly — don’t use the crap stuff. In fact you shouldn’t even own the crap stuff — as cute as the Aunt Jemima bottle can be, it is no way maple syrup. You want Grade B or Grade A {Grade B is better} syrup, if you can get it local, local is the best! If you don’t have maple syrup you can try subbing it for half the amount of raw honey — it won’t taste the same but it’ll still be a really good cookie!
EDIT 1/15/14: Someone had mentioned the batter came out really thin for these cookies and I had no idea why, so I played around and figured it out! If you’re bacon fat is wicked hot. As in you just finished making your bacon hot, it’s going to cause the batter to get really, really thin. For the cookies you see in the picture I let everything cool down for a few minutes and so it was a bit thicker/not very hot but still pourable. Then the batter came out perfect! If you do get your batter too thin, you can try putting it in the fridge or sitting it on the counter for a bit to see if the bacon fat will thicken/harden a little which should prevent the cookies from being wicked thin!
I’m wicked sorry if someone made these already and had that issue! But when I promise they’re going to be yummy either way!!!! 🙂
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Maple Bacon Chocolate Chip Cookies
Cook Time: 8 mins- Total Time: 8 mins
Yield: 14
Category: Dessert
Print Recipe
Pin RecipeDescription
I made you chocolate chip cookies …. with bacon.
Ingredients
- 4 Slices of Bacon
- 2-3 Tbsp. Bacon Fat
- 1 Cup Almond Flour
- 1/2 Cup Chocolate Chips {I like Enjoy Life Chocolate Chips}
- 2 Eggs
- 3 Tbsp. Maple Syrup {Get the good stuff!}
- 1 tsp. Vanilla Extract
Instructions
- Preheat your oven to 350{F}
- Cook your bacon in a pan and save the fat! It’s highly suggested that you make yourself an extra few slices to munch on because you’re just that awesome!
- While it’s cooking I like to combine all my other ingredients {except for the bacon and bacon fat} and mix well.
- When the bacon is done, chop it up into 1/4-1/2″ pieces, we like the pieces bigger around here because it gives better flavor / texture.
- When you add the bacon into the bowl make sure you break it up with your fingers so all the bacon doesn’t stay in one spot. And add the bacon fat. Mix it all well!
- On a baking sheet {I line mine w/ aluminum foil to save on clean up} use a teaspoon measure and do heaping scoops and if needed pat them out to be a little bit flatter/ more even.
- Bake for 8-10 minutes, until the edges are a little golden and the center is firm to the touch.
- If you can let them cool. If not just dive right in!
Happy Monday!
I find that baking bacon yields the most fat. I use parchment paper because it always sticks to foil, but the bacon comes out pretty flat & crispy. It’s best when you have a baking rack and can lay the bacon on that with a rimmed baking sheet below, but otherwise you can just line it up on a rimmed baking sheet.
I loved that show, I watched Chuck too! The cookies sound good, bacon and chocolate whats not to love?
I made these cookies tonight and I can’t stay out of them! Delicious!
Thank you Melissa! Seriously they’re addicting! I almost have to not keep maple syrup in the house so I don’t make them 24/7!
I just found this recipe, I am very excited to try these out this weekend and then bring in a dozen or so for my coworkers on Tuesday!! I’m loving your website!!
#1. I have to comment because you mentioned Chuck and that is awesome!! I love that’s how. Zachary Levi is amazingg <3
#2. Do you have to use bacon? I don't like bacon, (cue gasps) and was wondering what fat(s) I could use as replacement?
Thanks from a fellow Nerd Herder/Chuckster
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show** haha xD
Haha Thank you Mary!! Seriously best so EVER!
You don’t have to use bacon at all! You could replace the bacon fat with either coconut oil or melted butter 🙂 And if you want to you could also added some shredded coconut instead of the pieces of bacon to give some additional texture / fun!
I have to ask — Massachusetts? 🙂
I only ask because of the “wicked” references! They’re wicked awesome.
Haha Lee I’m from outside of Boston originally and living in NH now!
Ah, so you definitely know the use of “wicked’!!!!!
I was going to ask as well. I was born in MA and have lived in NH (lakes region) since I was 4.
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Just made these cookies and they are to die for!!! What a good idea using the bacon fat instead of coconut oil! Thank you for the recipe!!!!
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I really struggled to get enough bacon fat. I cooked a whole pack of bacon in the end and only got 1 tablespoon. Perhaps our bacon is less fatty here in the UK? I think I will try the coconut oil and coconut flakes instead of bacon next time around.
Thanks for the recipe.
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Can I substitute coconut flour for the almond?
Heyy Tammy! I haven’t tried to do it before — but you should be able to. The ratios aren’t 1:1 though! so you’ll have to play around with it 🙂
Hello Liz. I am posting your recipe to all my followers all over social media. Thank you for sharing 🙂
Alain: https://www.facebook.com/ChefAlainBraux
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Servers 14? Think you accidentally added typed a ‘4’ on the end of that.
I just made these today on a snowy Saturday and they are great!
My batter was also a bit thin before I added the bacon and oil. I used about 4Tbs of ground flax seed and about 2Tbs of ground chia seeds to thicken up the batter. It worked great and the cookies have that hint of nut taste from the flax.
Enjoy!
Does the bacon fat have to be liquefied or is it okay if it has begun to solidify at room temp before mixing in? I thought they tasted too greasy. They also stuck to the foil. Parchment paper next time. Don’t know why I used foil! Based on my results, I’d say they were not good. I’m thinking it was the fat, though. And the maple syrup possibly bc the kind I had on hand at moms was store brand grade b. It was watery. Bleh
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Heyy there! You want the bacon fat to still be a liquid but slightly cooled – when it get’s to that mid point of being solidified and liquid it takes on an extra greasy texture and get’s a little gritty which doesn’t work well with these cookies! Also for the maple syrup, you want a high quality, natural with no additives one – you can normally find them in the reg. maple syrup section at the grocery store, you might just have to dig a little 🙂 And if you find that they come out greasy again, you can simply just reduce the bacon fat in them, or you can pat the pieces of bacon dry with a paper towel before chopping + adding them into the cookie to see if that helps!
Cheers!
These look deliciously amazing! Love paleo cookies even more than the “real” thing. Give my sea salt and dark chocolate chunk paleo cookies a shot 🙂
http://www.thepaleopanda.com/heavens-best-paleo-sea-salt-and-chocolate-chunk-cookies/
Wowzer… I used meaty Black Forest Bacon and added 1/4 cup lightly chopped, lightly sweetened, dried sour cherries. I did have to add a pinch of Himalayan salt to the batter. Also used Vanilla Paste and added a bit more almond meal than just a cup ~ divine. I didn’t add the goodies to the batter until after it set up for about 8-10 minutes, and then the party began with baking these “ohmygoshgood” cookies! I’m keeping some fresh batter in the fridge for on the spot fresh baked cookies for this weekend out at our cabin…. bacon and cabins are a fine pairing… now what kind of wine to serve with these?
Sorry but this recipe doesn’t sound very appetising, but hey I am up for trying new things. Turning to paleo it’s hard to find snacks that aren’t bad for you. But then again these do include bacon. How did you think of this recipe and to add bacon to cookies?
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hahah heyy Adam! This is totally one of those love or hate kind of cookies – one of my best friends won’t touch these with a ten foot pole because he doesn’t believe that bacon belongs anywhere near a cookie! But if you’re ever feeling like trying something totally outside the lines give it a try!
Yikes I did not have the success others did. Even after letting the bacon fat cool my batter was still extremely runny. Then the cookies are stuck to the aluminum foil, so basically all I can do is scrape them off with the spoon and eat spoonfuls of cookies. The flavors were there but the outcome was not anything close to what it should’ve been.