Paleo Bacon Chocolate Chip Cookies

Bacon chocolate chip cookies that are paleo, grain, gluten & dairy free.

So part of this whole food blogging gig entails submitting photos to the typical food “porn” sites. After 2+ years of this, this is what I’ve realized:

1. People aren’t looking for healthy food.

2. People like anything that says “5 ingredients or less” | “dinner in 10 minutes!” | “no bake xyz”.

3. Stuff any kind of candy bar into an already sugar & butter laden concoction and next thing you know, you’ll have 10 million visitors to your site, an image that floats around pinterest for months and probably a cookbook deal in the works.

And those 3 bullets are exactly why we are an obese (which apparently is now a disease) nation.

But I digress….

So you can imagine this little space of mine doesn’t do so well when it comes to the food sites. It can be the best picture I think I’ve ever taken and if it’s sitting next to an over-exposed oreo stuffed cupcake, it doesn’t stand a chance in hell.

It’s annoying, it can be frustrating and make me want to scream “stop being fatties!!” at my computer (and maybe sometimes I do) but I refuse to give in and put crap out there just for the viral-ability of a post.

Bacon chocolate chip cookies

Which brings us to these paleo chocolate chip cookies. That recipe is probably my most “viral” post on this site (oh shocker, it’s not a salad!) and I use quotations because in the grand scheme of viral-ness, it’s pathetic. Probably because they’re practically health food cookies. They’re grain free, dairy free, gluten free (and therefore paleo) and yet they taste like a million bucks. Don’t believe me? Go read the 150+ comments on that post (there’s a bit of drama too over there if you’re into that, gotta love the crazies of the internet).

So what could possibly make those cookies better?


Paloe bacon chocolate chip cookies

Yep. I did. Imagine the deliciousness and then double it.

Take that, food sites.

Serves 8     adjust servings

Bacon chocolate chip cookies (grain free)

Cook Time 12 min Prep Time
Preparation 10 min Cook Time
Total Time 22 mins Total Time

These paleo bacon chocolate chip cookies that are grain, gluten & dairy free.


  • 1 cup almond flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons melted coconut oil (measure after melting)
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond or coconut milk
  • 1/4 cup chopped dark chocolate (I used 85%)
  • 2-3 tablespoons cooked & crumbled bacon (about 2 slices)


  1. Preheat oven to 350 degree and line a baking sheet with parchment paper or a silpat.
  2. Combine almond flour, salt & baking soda in a medium bowl.
  3. Whisk together wet ingredients in a small bowl.
  4. Add the chocolate and bacon to the dry ingredients and pour the wet ingredients on top. Mix with a spatula until combined.
  5. Wet hands and form about 11/2 tablespoons of the dough into balls. Place on the baking sheet and press down slightly.
  6. Bake for 10-12 minutes.
  7. Remove from oven and let cool. Cookies will be very soft right out of the oven. Give them 3-5 minutes to harden up and then transfer to a cooling rack.
  8. Sprinkling with sea salt straight out of the oven while still soft is highly recommended!

*this post contains affiliate links


  1. Donna

    Bacon?? Literally, when reading your post I said aloud “are you shitting me” Sorry for the language, but in this house bacon rules. I found your site when looking for a recipe for BangBang shrimp but I have stayed for other recipes as well. I am a foodie, a huge food loving runner who eats like a trucker. Yes, I admit I have searched for the 5 ingredient or less recipes but never make them as most seem held together by a can of soup….gross. Keep up the good work as I am always looking to add recipes to my arsenal.

  2. Jennifer @ Peanut Butter and Peppers

    Ha ha, you are so right!!! All my recipes that take a few minutes to make and only a few ingredients are my biggest hit. If I make something I slave over for hours, I get nothing! I get ya, about sugar filled treats, they are what the world wants, but not me, I try to be good and not taken in by tempation!! Now these cookies are perfect, and I happen to be making two stips of bacon to go with my dinner tonight, I think I’ll make a few more so I can make these delish looking cookies!!

  3. Laura @ Mommy Run Fast

    You are so right about what attracts people! But these definitely caught my eye. And then my 3yo saw me reading the post and insisted that we make them. They’re in the over right now! (minus the bacon, as we don’t have any). Yum!

  4. Jessica jones

    I love your blog!! I wish Americans would at least try healthy versions if the were more open minded they would realize that healthy snacks can be just a tasty or maybe even better! Keep up the good work girl! :)

    1. Running to the Kitchen Post author

      Amen. I could write a novel on my thoughts about this. Glad there are others who feel the same ;)

  5. Sarah @ Making Thyme for Health

    Oh my, your words hold so much truth. It shouldn’t be hilarious, but it is. I feel the same way sister. My photography isn’t all that but the healthy stuff never does well and it’s like WTF? I mean, it takes A LOT more work and creativity to make something healthy that actually tastes good than it does all of the white flour, butter, sugar laden food that does so well on those sites. Don’t even get me started.

  6. Shundara@SavyNaturalista

    I never get why most love steak in cream sauce versus a bright pink smoothie; having a high calorie snack every now and then is not the problem. I think people make most of the recipes they see on foodie sites almost everyday. I agree with Sarah it takes more time to style a Lara bar then one of those easy fattening recipes. :)

  7. Erin @ Texanerin Baking

    Oooh. Pretty cookies! And definitely my type of recipe. Love it!

    And I think a lot of people like the healthy stuff on FG. Or maybe it’s just when I do GF that they like it. Whole grain? Not so much.

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  9. joanna

    these look great and even better, you are supporting the CCFA. I have ulcerative colitis so i’m grateful for anyone who tries to get more funding to find a cure and better treatments for these diseases.

  10. Maria McAndrews

    Doesn’t it seem weird putting bacon on a chocolate chip cookie? It does. I mean, it’s actually kind of far out. I wonder about the taste because I sure can’t imagine it.

  11. Jessica

    I just made these! I think i didnt cook them long enough because the bottom/middle is mushy and stuck to the nonstick foil.. BUT they are so good, I am testing the recipe to make for my BF’s b-day bc we are obsessed with bacon..
    They are so amazing!

    1. Lewis

      Foil is not the best to cook cookies, try greaseproof paper instead, they’ll stick less and should harden up after a couple of minutes before putting on a rack to cool properly.

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  16. Rachelle

    I love what you wrote and I love your photos. I wish to be as talented as you. If you are ever in Vancouver I would love to hire to for a pirate one-on-one photo session! Keep up the great work!

  17. angela@spinachtiger

    I’ve just started baking grain free. The bacon is perfect addition to these. As far as those sites you’re talking about, they are hard to figure out, but my red beet smoothie is one of my most popular Pin as well as some roasted Brussels sprouts. It’s hard to figure. Just keep producing quality like this post. Great job.

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  20. anastasia

    Hey so I just made these but with regular flour as I couldn’t get almond flour last minute. They taste great except they are a bit dry. Any way to make these moist? Thanks!

  21. Michael Paulson

    Saw these – made them within the hour in accord with the recipe – ate them right up. Right amount. Not too sweet with 85% chocolate. Bacony, almondy, chocolaty goodness. Will make again (but not too often)! Thank you!

  22. Susan

    These are legitimately AMAZING. Probably one of the best cookies I have ever had…including tollhouse cookies and slice and bakes..taste like BUTTER and heaven!

  23. Richard

    These are awesome! One question: Why the baking soda in the absence of an acidic component? I suspect it’s not really necessary. Am I missing something? Anyhow, it’s wonderful to find a grain and dairy free recipe that is both delicious and easy to make. Thanks!

  24. Jackie

    I would like to bake these to include in a Christmas hamper for someone who cannot eat grains in any form, but I haven’t time to bake at the last minute. How long will they keep after baking and will they freeze well?

    1. Running to the Kitchen Post author

      They’ll probably be good for about 5 days or so after baking (they never last that long around here though). I’ve not tried freezing them so I’m not sure.


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