I share this recipe with the warning that these cookies are by no means a health food and will not be a staple in the upcoming Nutrition Challenge. However, I think it is important that everyone be able to bake a good cookie, and this recipe is a little more nutritious that the traditional white flour, white sugar and butter-loaded treat. I make these with and without bacon, depending on the crowd, and they also make an excellent ice-cream sandwich with my Banana Ice-cream in the middle.
This recipe makes a dozen cookies, and can be doubled for a bigger batch.
Ingredients
1 ½ cups almond flour (blanched will give lighter cookies)
2 tbsp coconut flour
¼ tsp sea salt
½ tsp baking soda
¼ cup coconut oil
¼ cup coconut sugar
2 tbsp honey
2 tsp vanilla extract
1 large egg
½ cup 85% dark chocolate, cut into small chunks
2-3 pieces organic bacon
Method
- Preheat the oven to 350 degrees F.
- Cook the bacon in a frypan until crisp, then place on paper towel and blot with another sheet to remove excess fat. Allow to cool, then chop into very small pieces.
- Place coconut oil, coconut sugar, honey, vanilla and egg in a food processor and process until fluffy and creamy.
- Add almond flour, coconut flour, salt and baking soda, and pulse until combined.
- Transfer cookie dough to a mixing bowl, then stir in chocolate chips and bacon.
- Line a baking tray with parchment paper. Using wet hands, form small balls of dough and flatten with your hand as they will not spread very much when baking.
- Bake for 10-15 minutes, until golden brown around the edges. (Less time for a softer cookie, longer for a crunchy cookie.) Allow to cool before moving.
