Paleo Double Chocolate Maple Bacon Cookies

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Treats are not something my family or I eat every day, yet when we do, we like them to be truly worth it. These paleo, gluten free,  no refined sugar, coconut, and dairy free  Double Chocolate Maple Bacon Cookies are a real treat! “Real chocolate is very hard to come by.  It is even more difficult to find a paleo-friendly chocolate chip cookie recipe free of nuts, eggs, or coconut. Therefore, by making my own chocolate chips with raw cocoa butter and unsweetened cocoa powder, the essence of a real, chewy and gooey cookie is provided.  Bacon, another amazing addition, gives these cookies a subtle hint of saltiness, which fulfills the “sweet and salty” craving in all of us.  Together, the differing flavors and texture make my Double Chocolate Maple Bacon cookies “sinfully” divine, however, one does not have to sacrifice their health to enjoy them. These cookies, though friendly to those with varying allergies, are just as scrumptious to those without any. You will enjoy them just as much as my family does!

Further Food Nutritionist Commentary:

Attention all bacon and chocolate lovers out there: your dream cookie has arrived! This cookie will definitely satisfy anyone’s sweet and salty cravings. Finding allergy-free alternatives to most foods, especially baked goods can be tricky. Gabriella has found a creative combination of alternative gluten-free flours, using tapioca and water chestnuts. I am a big believer in the saying, “all foods fit,” after all, what is life without chocolate, bacon or cookies? As always, remember to be mindful of the serving size. One cookie won’t put a dent in your diet, but half a dozen definitely will!

By Nicole Hallisey, RD, CDN
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Paleo Double Chocolate Maple Bacon Cookies

  • Prep Time: 40 minutes
  • Cook Time: 10-12 minutes
  • Servings: 20

Ingredients

6 pieces of bacon (½ cup crumbled)

1 cup tapioca flour

½ cup water chestnut flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

¼ cup maple sugar

7 tablespoons melted lard or avocado oil (I use the bacon fat from the cooked bacon)

½ cup maple syrup

2 teaspoons vanilla extract

½ cup chocolate chips or chunks

Instructions

  1. Preheat oven to 400 degrees.
  2. Place bacon on a baking sheet and bake in oven for 25 minutes, or until brown and crispy.
  3. In a medium sized mixing bowl, whisk together tapioca, water chestnut flour, cocoa powder, baking soda and salt.
  4. In a small mixing bowl, whisk together maple sugar, oil, maple syrup and vanilla until smooth.
  5. Combine wet and dry ingredients.
  6. Crumble cooked bacon into bits using hands or a knife.
  7. Fold in bacon bits and chocolate chunks until fully incorporated.
  8. Turn oven down to 350 degrees.
  9. On a parchment lined baking sheet, place scoops of the cookie dough 3-4 inches apart from each other, and place in the oven to bake for 10-12 minutes.
  10. Once done, remove sheets from the oven and let the cookies cool for 10 minutes.
  11. Transfer the cookies to a wire rack to fully cool, enjoy!
Preheat oven to 400 degrees. Place bacon on a baking sheet and bake in oven for 25 minutes, or until brown and crispy. In a medium sized mixing bowl, whisk together tapioca, water chestnut flour, cocoa powder, baking soda and salt. In a small mixing bowl, whisk together maple sugar, oil, maple syrup and vanilla until smooth. Combine wet and dry ingredients. Crumble cooked bacon into bits using hands or a knife. Fold in bacon bits and chocolate chunks until fully incorporated. Turn oven down to 350 degrees. On a parchment lined baking sheet, place scoops of the cookie dough 3-4 inches apart from each other, and place in the oven to bake for 10-12 minutes. Once done, remove sheets from the oven and let the cookies cool for 10 minutes. Transfer the cookies to a wire rack to fully cool, enjoy!

Nutrition Information

Per Serving (20):  Calories: 121; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 0g; Cholesterol: 3mg; Sodium: 107mg; Potassium: 38mg; Carbohydrate: 13g; Fiber: 0g; Sugar: 10g; Protein: 1g

Nutrition Bonus:   Iron: 2%

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6 thoughts on “Paleo Double Chocolate Maple Bacon Cookies

  1. lowfodmapliving

    Gabriella,

    These cookies are amazing! What’s not love: the salty, smokey bacon with the sweet, maple chocolate. Oh my! I made these with the all-purpose gluten free baking flour I have at home by starting with one cup and working my way up. Next time I’ll have to order the chestnut flour from Amazon and make them the tried and true way! 🙂

    – Rebecca

    Reply
  2. Emilie Josephine

    These look amazing!!! Is there any other flour you could use instead of water chestnut flour which is a bit obscure? Perhaps oat flour, or coconut flour?

    Reply
    1. Jill

      Emilie – on my blog there is a link to purchase the water chestnut flour through amazon. Compared to other grain free substitutes, I do not believe it is very expensive, especially with free shipping. However, if you don’t want to buy it, you could maybe try oat, or coconut flour. I would recommend starting with half of the amount, and working up until you get a a well formed dough. Water chestnut flour is very special in that it yields sturdy baked goods without eggs. Anyways, I would love to hear your results!!!

      Reply
        1. Jill

          Though I have not, I can imagine they would come out great using almond meal, due to it usually working for everything! Let me know if you try it 🙂 And BTW- My name is Gabriella, but for some reasons it won’t let me sign out of my mother’s account haha

          Reply

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