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Paleo Bacon Chocolate Chip Cookies

These paleo bacon chocolate chip cookies are a salty sweet treat anyone will love. They’re grain-free, gluten-free and dairy-free so everyone can enjoy!

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:

These paleo bacon chocolate chip cookies are a salty sweet treat anyone will love. They're grain-free, gluten-free and dairy-free so everyone can enjoy!

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 and 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.

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 those paleo cookies (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?

Bacon.

Salty and sweet combine in these paleo bacon chocolate chip cookies. The perfect gluten-free, grain-free and dairy-free treat to indulge with!

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

Take that, food sites.

These paleo bacon chocolate chip cookies are just like the original recipe except there’s 2 slices of crispy crumbled bacon in them for that classic salty and sweet combination people seemingly go crazy over.

I think it all started with the salted caramel thing and while I like that from time to time, I’ll much rather take the “salty” part from bacon than sea salt any day.

If you watch the video above for the original paleo chocolate chip cookies, this recipe is the exact same ingredients and method. The only difference is adding the crumbled bacon into the dough with the chocolate chips before baking.

Grab a glass of (non-dairy) milk (or make your own like this vanilla coconut oat milk) and enjoy one of these paleo bacon chocolate chip cookies for that salty/sweet fix!

Like These Paleo Bacon Chocolate Chip Cookies?

Try another paleo cookie recipe like Paleo Lemon MacaroonsDark Chocolate Rosemary Raisin Biscotti or Chocolate Dipped Cashew Almond Butter Cookies with Candied Sage.

Paleo Bacon Chocolate Chip Cookies

Paleo Bacon Chocolate Chip Cookies

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These paleo bacon chocolate chip cookies are a salty sweet treat anyone will love. They're grain-free, gluten-free and dairy-free so everyone can enjoy!

Ingredients

  • 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)

Instructions

  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!
Nutrition Information:

Amount Per Serving: Calories: 753.13Total Fat: 66.03gCarbohydrates: 35.63gProtein: 7.35g

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Janet

Tuesday 16th of July 2019

These are a great idea, but instead of the bacon I think I'll use the bacon grease that I already have leftover for part of the coconut oil for the flavor and see how it goes. Love your courage and honesty. Fatties indeed!

Rae

Saturday 15th of December 2018

I made a double batch I give as Christmas gifts!! Topped them with a small piece of bacon

Running to the Kitchen

Sunday 16th of December 2018

Great idea, love the piece of bacon on top!

Courtney Shirk

Sunday 18th of March 2018

I found this recipe a couple years ago and I have made these cookies probably no less than 500 times. I am literally famous around here for my "Bacon Chocolate Chip Cookies" - and it's all from this website! Thank you!!!!!!

Tuki

Saturday 22nd of July 2017

Can we replace almond flour with coconut flour?

Running to the Kitchen

Monday 24th of July 2017

No, they're not 1:1 substitutions.

Jackie

Monday 14th of December 2015

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?

Running to the Kitchen

Tuesday 15th of December 2015

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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