Gluten Free Maple Bacon Chocolate Chunk Cookies. (Gluten/Grain/Starch/Egg/Dairy Free with directions to make Sugar Free.)

Gluten Free Maple Bacon Chocolate Chunk Cookies. (Gluten/Grain/Starch/Egg/Dairy Free with directions to make Sugar Free.)

Gluten Free Maple Bacon

Chocolate Chunk Cookies

Call me crazy..but I LOVE bacon & chocolate together. The flavors mesh so well if they are combined in the right proportion. Since I'm in full blown cookie mode..I couldn't resist taking a chance with this recipe and having a little fun.

You'll either love or hate the idea of these.

Today I'm providing you a recipe that you can take 3 different ways. Each requires a slightly different amount of sugar. So pay close attention! All three versions of these cookies will turn out crisp on the outside and goo-ey on the inside! For those of you skeptical of flavor's # 2& 3. You MUST MUST try the basic maple cookie. I promise you, its a big winner.

  • Flavor # 1: Maple. And let me tell you- this cookie without the add ins is DELICIOUS. It literally tastes like buttery pancakes doused in maple syrup. I highly recommend you try the recipe at least once this way. (For fun try adding some freeze dried blueberries to make blueberry pancake cookies!)
  • Flavor #2: Maple & Bacon. Think pancakes, their syrup and a nibble of bacon all in one bite.
  • Flavor #3: Maple + Bacon + Chocolate: chocolate takes this recipe to a whole new level of sweet and salty. Its for the bold folks that want to try a fun and wild flavor combo.

 

Gluten Free Maple Bacon Chocolate Chunk Cookies

Gluten Free Maple Bacon Chocolate Chunk Cookies

Flavor #1: Maple (Pancake & Syrup Cookies)

  • 2 packed Cups Blanched Almond Flour
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) *for best flavor use butter, earth balance or ghee.
  • 1 Tsp. Vanilla Extract
  • 3 Tbs Maple Syrup (see substitution notes below)
  • 1/4 Cup Granulated Sugar (see substitution notes below)

*Recipe Notes: These cookies will take roughly 15-17 minutes to bake. Baking times will vary depending on the sugar you select. Remove from oven when the edges are lightly golden brown

Flavor #2: Maple + Bacon

  • 2 packed Cups Blanched Almond Flour
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.)
  • 1 Tsp. Vanilla Extract
  • 3 Tbs Maple Syrup (see substitution notes below)
  • 1/3 Cup Granulated Sugar (see substitution notes below) (Note: up t0 1/2 cup of sugar can be used for an extra sweet cookie.)
  • 3 slices of bacon cooked until crisp and chopped.

* Recipe Notes: The cookie dough for this version might be slightly sticky (it will for sure be sticky if you opt to use the full 1/2 cup of sugar). If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 18-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown.

Flavor # 3: Maple + Bacon + Chocolate

  • 2 packed Cups Blanched Almond Flour
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.)
  • 1 Tsp. Vanilla Extract
  • 3 Tbs Maple Syrup (see substitution notes below)
  • 1/2 Cup Granulated Sugar (see substitution notes below)
  • 3 slices of bacon cooked until crisp and chopped.
  • 1/2 Bar (50 grams) of Chocolate Chopped into chunks (see substitution notes below)

* Recipe Notes: The cookie dough for this version will probably be a little sticky. If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 19-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown.

Directions (for all 3 version)

  1. preheat oven to 350 degrees. (unless making the Maple + Bacon + Chocolate flavor as that dough will need time to chill in the freezer.) Line a large baking sheet with parchment paper or a baking mat.
  2. In the bowl of a stand mixer (or by hand) mix the Almond Flour, Baking Powder, Salt, Butter, Maple Syrup and sugar.
  3. If using the bacon and or chocolate stir them in.
  4. Form dough into 8-10 round cookies that are 2-3 inches wide and 1/2 inch thick. Place on cookie sheet leaving space between each cookie.
  5. Bake 15-22 minutes (see cooking times above). until the edges are golden.
  6. Remove from oven and allow to cool before eating. Store in a sealed bag in the fridge or the freezer.(If you left out the bacon they can be stored at room temp.)

**

Substitution Notes:

  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour.
  • To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more and not turn out as good.
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
  • The granulated sugar can be ANY of the following varieties: Organic Cane Sugar (with the larger crystal size) Sucanat, Coconut Palm Sugar or Granulated Maple Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes. (Note: Regular cane sugar will probably work too- but may make the cookies potentially too moist. Since it tends to be sweeter you may also need a little less, so I recommend starting with less and then taste your cookie dough for sweetness to decide how much you want to use. The cookies will lose some of their sweetness when baked.)
  • To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup. Also feel free to Agave or Coconut Nectar in a pinch.
  • For the Chocolate: I used a bar of Simply Light sugar free/ dairy free dark chocolate. It can be found at Trader Joe's or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life. Be careful not to use more chocolate than I have called for- as it can dominate the flavor quickly and you will lose the bacon flavor.
  • PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.

Have Fun!!

-Brittany-

 

Brittany Angell

48 comments | Leave your own

  1. Katherine

    You are my hero. Thanks so much!

  2. Chris

    Is teff considered a seed that I can use as flour? (can't have nuts)

  3. Jessica

    I cannot wait to make version #3. In my past life I made bacon brittle for parties which was always a big hit and I've had chocolate covered bacon at the county fair and it's delicious too! My question is how come there is so much more sugar in the version with bacon and chocolate than in the other two. That surprised me. Thanks!

  4. Sarah

    I can't wait to try these! Just wondering, if they don't all get eaten fresh out of the oven (which might very well happen!), what's the best way to store them? With the bacon, do they need to be put in the refrigerator?

  5. Courtney S

    ok so i am going to try the maple chocolate bacon version, and i have a stupid question: do i cook the bacon before adding it to the cookie dough????

  6. Amy

    I made homemade chocolates with bacon at Christmas. One version had bacon, chopped dates and pecans; the other had bacon, shredded coconut and dried cranberries. Topped them with coarse sea salt. Amazing. I cannot wait to try this recipe for your cookies and thank you in advance!

  7. Tina B

    What's the best floor to use as a substitute for the almond? My Brice would LOVE these, but she can't have gluten or nuts. Can an all GF all-purpose flour work?

  8. Tina B

    Niece, not Brice.Gotta love auto-correct!

  9. Dianne

    A baker after my own heart! Brings me back to the days as a child, of discovering the pleasures of a bite of chocolate bar and a handful of potato chips. This taste sensation is called 'umami', the mixing of sweet, sour, bitter, salty. Nope, you are not crazy; just a case of highly refined taste buds. Have you heard of the newest sweetener called 'Swerve"?

  10. Emily

    Thanks for all of the different versions/substitutions of this delicious-looking cookie! I'm really impressed with the time you've taken to make this right. Thank you!

  11. Rachel N

    Haven't tried these yet but can't wait! It's so awesome to find someone else with Hashimoto's that is taking control of their own health! It's been a difficult journey and I'm far from where I want to be, but I'm working on it. Would you mind sharing with me some of the things you found helped and didn't help your Hashi's regarding food and diet? Thanks! And the sweet potato gnocchi where a HUGE hit this weekend!

  12. Tina

    Roughly how many servings does one batch make? Just trying to figure out how big or small to make the cookies :)

  13. lana

    Hi there. Thanks for sharing all your yummy recipes. Love love love them. I was just wondering if it is 350 degrees or 350 Fahrenheit. As my oven doesn't go too 350 degrees. Just bought ingredients I need for the bacon and maple syrup. Yeah!!!

  14. Kaitlyn

    The maple is my new favorite cookie!! It is AMAZING and I love that I can satisfy my cookie cravings even on my extremely restricted diet. Thanks for all your yummy creations! I can't wait to see what's next!!:)

  15. Max

    Great recipe Brittany! I made the plain maple cookies, then added chopped walnuts and substituted 1T bourbon for the vanilla (I was waiting for the brownie recipe). Maple Bourbon Walnut cookies! Really tasty.

  16. nikki

    Can you tell me the nutrional info on these cookies...I'm watching my calories! Thanks!

  17. Nikki

    If I use dark choc (85%) do you think I need to use less than what is called for?

  18. Anna

    DELICIOUS! Just made them, and I love them.
    My 4yr old asked me yesterday if I make the cookies with chocolate (she loves your chocolate chunk cookies). I told her, yes, and Maple Syrup (her eyes popped up more happy) "What else mommy?" "Bacon" She looked at me and bursts into a great laugh. "No, you cant put bacon in cookies, its for scrumbled eggs"
    When she saw the Bacon in the cookies today she was soooooooo happy. You made her Day!
    Thank you!

  19. Michelle

    I made these cookies for my family and this was a giant hit! My husband and 3 boys couldn't wait for them to come out of the oven. Wow! My husband had such a smile on his face eating them, I was almost jealous, lol. What a hit! Can't wait to try more of your recipes.

  20. Tara

    I'm not sure what I did wrong but the mix is totally dry(cant form anything round or otherwise)- making the maple/bacon/chocolate version. Followed instructions to the T. Any ideas?

  21. Leanna

    I made these today for my husband's Valentines Day gift. They are so good that they will not last until then. So tasty and chewy on the inside! Wow, I never thought my inner cookie monster would be this happy on my restricted diet. I will have to make my husband a fresh batch in a couple of days while I enjoy these ones.

  22. Serena

    I missed the part about more sugar for the bacon/chocolate recipe... whoops. I did add a little more sugar as the batter wasn't sweet enough when tasting, but I don't think I added enough.

    Maybe I'd like the maple/choco/bacon better if I'd added enough sugar. I used some Just like Sugar Brown Sugar (because it goes amazing with all things maple) and some xylitol. The batter was heaven before the addition of the chocolate.

    I also didn't notice the part about 8-10 cookies... I made 20 small cookies... (I'm so used to making 3-4 dozen at a time...) and it's a good thing I checked on them, as they were done in about 12 minutes.

  23. Tina

    These sound amazing and I'm sure I'll score major points making something with bacon in it! What is here contains Soy? I see that it doesn't say soy free but I can't pinpoint where the soy is coming from. Can you recommend a substitution? Thanks so much!

  24. Cindy

    I just made these cookies and they are amazing! My question is: I am going to freeze them, what is your recommendation for bringing them back to life? Microwave? Toaster oven? Thank you for the advice, and thank you for the recipe!

  25. Serena

    Made them again. Made the maple bacon version, but then drizzled chocolate over top when they were done. I can't stop eating them!!!!! I made them for my bday party on friday, and have to make them again becaue there's not enough left for the party!!!! And now i have a tummy ache from too many cookies.

  26. Heather

    I just found out about your website and rushed home to make these! They are in the oven now!! The bacon maple chocolate version of course!!

  27. Anthony Melo

    Hello!
    This recipe looks incredible, and it's nearly identical to my regular chocolate chip cookie recipe!
    Just wondering, is the addition of sugar necessary because of the bacon? I feel like the maple syrup would be sweet enough, but correct me if I'm wrong :)
    Thank you!

  28. Amy Meole

    How many cookies does version 3 of this recipe make? Thanks. :-)

  29. HungryWhit

    These were amazing. I made half of them plain, and half with chocolate. They tasted like maple sugar cookies! I'm amazed. I still don't understand how it all stuck together with just butter, but I'm stoked that it did. Made 8 last night and they were finished by the morning:)

Leave a Reply