Bacon Chocolate Chip Cookies
These cookies are delicious, pretty easy, and also quite allergy-friendly! While
I know a lot of people may be skeptical of putting any type of meat in a dessert. I was at first, too! But forget about it being meat and remember this is bacon. It’s different. It’s delicious, it’s salty, it’s crunchy. And trust me, it’s really good in chocolate chip cookies! So, here is my allergy friendly bacon chocolate chip cookie recipe. Give it a try and let me know what you think!
Ingredients:
1 T Ground Flax mixed with 3 T of milk or water (this is in place of an egg; you could also use the equivalent of 1 egg in Bob’s Red Mill egg replacer mix if you prefer)
5 T of butter (I use Miyoko’s brand dairy-free butter)
3 T of bacon fat
1 1/4 c brown sugar (or you can mix 1 1/4 c brown sugar with a few tablespoons of molasses to make your own brown sugar, which is what I did)
2 t vanilla extract
1 1/2 c gluten free flour (I use Bob’s Red Mill gluten free 1-1 flour)
2 t arrowroot powder
1 t baking soda
1/4 t salt
Chocolate chips/chunks (to taste)
Approximately 3/4 to 1 c cooked bacon (cut into tiny pieces then cooked before adding the the cookie dough)
Instructions:
Preheat the oven to 350*F
Mix the water and flax together to make a flax egg and set aside.
Whisk together the butter, bacon fat, and sugar.
Add the vanilla and flax egg to the butter, cooked bacon, fat, and sugar, and mix well.
Add the dry ingredients, and stir well.
Fold in the chocolate chips and bacon bits at the end.
Roll into small balls (mine were about 1.5-2 T in size), and place on a parchment-lined baking sheet with room in between for them to expand. Press the cookie balls down very lightly.
Bake at 350*F for approximately 12 minutes.
Let them cool before enjoying (they’ll firm up while cooling)! Store in the refrigerator (because of the bacon) in a sealed container.