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:
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?
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 Macaroons, Dark Chocolate Rosemary Raisin Biscotti or Chocolate Dipped Cashew Almond Butter Cookies with Candied Sage.
Paleo Bacon Chocolate Chip Cookies
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
- Preheat oven to 350 degree and line a baking sheet with parchment paper or a silpat.
- Combine almond flour, salt & baking soda in a medium bowl.
- Whisk together wet ingredients in a small bowl.
- Add the chocolate and bacon to the dry ingredients and pour the wet ingredients on top. Mix with a spatula until combined.
- Wet hands and form about 11/2 tablespoons of the dough into balls. Place on the baking sheet and press down slightly.
- Bake for 10-12 minutes.
- 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.
- Sprinkling with sea salt straight out of the oven while still soft is highly recommended!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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!
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!
Thank you for this recipe … and all your recipes! You are appreciated. :)
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!
OMG AMAZING!!!!!!!!!!
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.
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!
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!
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.
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.
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.