Thursday, August 30, 2012

Bacon Chocolate Chip Cookies (Grain//Egg/Dairy Free)








Now I know what you're thinking: You already have my chocolate chip cookie recipe.... and yea, it is pretty much the same as my original chocolate chip cookie recipebut as the old adage says, "there's always room for improvement", and this one was just BEGGING to be done. So I've given my beloved cookies the ultimate upgrade: BACON!

For the unenlightened, the argument could be made that I could have just said, "all you have to do is use my 'Perfect Grain Fee Chocolate Chip Cookie' recipe and add some bacon to it". But then you wouldn't have these gorgeous chocolate-chip-BACON-cookie pictures to post to all of your friend's walls. You see, I'm doing you a favor by enabling you to be the hipster-cool-kid that posts eclectic bacon-related recipes onto people's Facebook and Twitter feeds.

People will love you. They'll call you edgy, smart and progressive. They'll probably even label you as a foodie genius! And as for those unenlightened few: well they might look at your posts with skepticism; call you crazy and shun you for what they yet don't understand. But you.....You are making waves and changing the world into a safer, kinder and more beautiful home for mankind, one BACON-filled cookie at a time!

Go ahead! Bake, eat, savor and enjoy; and always, always share. Your friends will thank you, the web will love you and mankind will forever be in your debt. So charge on bacon lovers....charge on!!!



Bacon Chocolate Chip Cookies 

(grain/dairy/egg free) Vegan, Paleo. GAPS. SCD

Ingredients:

2 cups fine ground blanched almond flour (such as Honeyville or Nuts.com)
1/4 teaspoon baking soda
1/4 teaspoon salt

4-5 slices of bacon (about 1/2 cup cooked and broken into pieces, candied bacon would be great too)
1/4 cup chocolate chips (such as Enjoy)1/3 cup melted palm shortening/ghee or mild tasting coconut oil
1/4 cup honey or other liquid sweetener substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla (such as Neilson & Masseys)
1 tablespoon canned full fat coconut milk (such as Natural Value)

UsingBobs Redmill or Trader Joes AF for this recipe can result in a coarser, more breakable product. BR has a coarser grind and TJ is not 'blanched'. Bobs Red Mill could be reground (coffee grinder) and sifted for better results.  

Find out more about baking with almond flour and where to buy it HERE.

Directions: 


Fry the bacon until crispy. Cut or tear into small pieces. Let cool completely.

In a large bowl, combine the almond flour, baking soda and salt until well blended. 

Note: Be sure to 'scoop' up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe. Don't pack it either


Now add the bacon pieces and chocolate chips to the flour mixture. Toss to combine.

In a separate smaller bowl, combine and lightly beat together the oil, honey, vanilla and coconut oil 

Add the wet mixture to the flour mixture, mixing till well combined. The dough might be wetter than your average cookie dough at first. Let it rest while you get the pan lined with parchment paper.

Scoop heaping  tablespoon amounts of cookie dough and tap it out of the spoon. ( I tap it on the bowl a few times,). Form a smooth, lightly packed ball with the dough. Place on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of each ball of dough. REALLY, you barely have to press at all for the 'pudgy' style cookie, just enough to flatten the top a little.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11-12 min. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become 'tough'. They should be light in color as shown in the picture, with some amount of browning on the bottoms.

Remove from oven and let cool for at least 5 minutes before transferring.

Once cooled, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly.

But do this quickly because all chocolate chip cookies are best served warm and you don't want to give away your secret!

When they are all gone, return to the top of this page and repeat!

Makes 12-15 small cookies.


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