It’s one of those cold and gray afternoons that characterize early January.
School hasn’t started yet. I shuffle over to the hot pot and get some water boiling for tea. I really, really wish it would snow. But this is North Carolina we’re talking about. (Another reason to move to Norway).
I don’t really want to do anything on my “to do” list, so I pull out my phone and hope for some inspiration from my note labeled “Blog Ideas for 2016.” Baking is my go-to when I’m too sleepy to do work.
Coconut flour chocolate cookies. Ohh-kayy. But there’s bacon in the fridge. With a spark of excitement, I start pulling out the ingredients for a delicious idea.
Yessssss, this is going to be good. I pour my tea and start writing up a recipe. This is going to be gooood.
And so was birthed the chocolate maple bacon cookie. A soft, cake-y, and moist chocolate cookie topped with a magical maple glaze containing bits of glorious bacon.
Sauté some bacon. Mix up some cookie dough. Cook up a glaze while the cookie bake. And be blown away by the magical goodness.
Um, I don’t know how to defend the case of these cookies other than by saying, they’re refined sugar free, gluten free, and egg free. As long as you’re not eating these every single day of your life, they are a delicious guilt-free treat that won’t leave you with a sugar crash.
(Our little, baby puppy is interested in these cookies! More on him in another post; he's a cutie!)
(These pics were taken the next day. Note that the glaze hardens slightly to become a soft maple-y frosting)
Need we go on about how good these are, or should we just go ahead and make them?
Yeah, let’s get baking.
Maple bacon cookies
Yield: 12-14 cookies
- 2-3 sliced bacon
- 3/4 cup almond butter (or nut butter of your choice)
- 1/2 cup coconut palm sugar
- 2 T bacon grease (can sub coconut oil or butter)
- 2 T flaxseed meal
- 6 T water
- 1/4 cup coconut flour
- 2 T cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup maple syrup
- 2 T almond milk
Preheat oven to 350 degrees.
Start by prepping the flax egg mixture. Combine 2 T flaxseed meal and 6 T water in a small bowl and let it sit for 5-10 minutes.
In a small skillet, cook the bacon until crispy. Drain off the grease and set aside for later. Once it's cool, cut the bacon into little pieces and set aside.
For the cookies, in a large bowl combine the almond butter, coconut sugar, and 2 T bacon grease from the bacon you just cooked. If it did not produce that much grease, feel free to sub in some coconut oil or butter. Now add in the flax eggs and stir. Add the coconut flour, cocoa powder, baking soda, and salt. Mix well to make a sticky dough.
Line a cookie sheet with parchment paper or a silicone mat. Drop the dough by heaping spoonfuls onto the sheet and flatten the cookies out a bit with the back of a spoon. Place cookies in the oven and bake at 350 for 16-18 minutes. Allow the cookies to cool before glazing them.
Now for the glaze: In a small saucepan, slowly heat the maple syrup and almond milk until the mixture reaches a simmer. Add in the chopped bacon pieces and continue to heat for about 10 minutes until the glaze reaches 200 degrees. Remove from heat and allow to cool slightly before glazing the cookies.