I am a firm believer that dessert should be as rich as possible. I’m not interested in overly sweet conduits for sugar; I want some fat in there, too! This recipe hits the sweet spot (har har). In fact, it may be my perfect cookie ratio: roughly equal parts “batter” to chocolate chips.
Plus: Maple. Bacon. Chocolate. Need I say more?
I made a batch of these and a few other flavor variants for Solidarity’s 1-year anniversary party last weekend and they disappeared faster than you can say “3-2-1 Go!” These appeal to nearly all eaters — gluten-free, egg-free, easily veganified — and will be equally appreciated by people whose only eating requirement is that food be delicious.
Unless they have a nut allergy. Can’t win ’em all.
Not interested in maple bacon chocolate chip? Easy cookie modifications (with 2 non-chocolate variants) are at the bottom of the post.
Maple Bacon Chocolate Chip Cookies
Makes 24 small cookies
Adapted from Elana’s Pantry
- 3-4 piece thick sliced bacon
- 2-1/2 c. Trader Joe’s Almond Meal
- 1/2 t. sea salt
- 1/2 t. baking soda
- 1 c. chocolate chips
- 1/2 c. grapeseed oil
- 1/2 c. Grade B maple syrup
- 1 T. vanilla extract
- Preheat oven to 350.
- Cook your bacon until it is super crispy. (I like to make bacon in the oven to get double duty out of my preheating oven.) When bacon is nicely crisp, set on a paper towel lined plate to cool and drain off excess fat.
- Combine dry ingredients together in a mixing bowl. Crumble in the bacon slices.
- Stir in liquid ingredients until well combined.
- Using your tablespoon, drop rounded tablespoonfuls onto a baking tray.
- Bake for 8-10 minutes.
Note: I can only guarantee the outcome with Trader Joe’s Almond Meal. They turn out perfectly and it’s the cheapest almond meal available. Win! If you make your own nut meals in a food processor, you might need to add a little more than 2.5 cups. (The mixture should stick together fairly easily, but not be too “goopy”. Goopy works, it just makes the cookies flatten out to more traditional cookie shape. I prefer the rounder fat cookies.)
Chocolate Chip: Omit bacon. Boom.
Raisin: Omit bacon (unless raisin-bacon’s your thing) and substitute 1 cup raisins for 1 cup chocolate chips.
Peanut: Inspired by some unsalted, roasted peanuts I had in my pantry, I threw them into my food processor to make “peanut meal” aka finely ground peanuts a minute or two away from shifting into peanut butter. I substituted this 1:1 for the almond meal and omitted the bacon and chocolate chips. It was a little drier and more crumbly than the original cookie base, but still delicious.
And even more…Because you are dealing with mix-ins, you can get as creative as you want! Additional ideas to get scone-like cookies would be dried blueberries; orange zest and dried cranberries; or chocolate cherry (1/2 chocolate chips and 1/2 dried cherries). Feeling really adventurous? Try a different nut flour, like hazelnut, and see how things go.
Share your brilliant cookies in the comments.