The October Whole30 challenge is over, Halloween is TODAY and MAN, do I love cookies. Who doesn't? Thankfully, this recipe is the perfect solution for those of us weening of the Whole30 detox and still wanting to feel festive. Here is my recipe for Paleo Chocolate Chip Bacon Cookies.
4-5 slices of nitrate-free Whole30 compliant bacon
2 cups blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Lilly's chocolate chips or Uncommon unsweetened carob chips
1/3 cup liquid coconut oil or melted ghee
1/4 cup water
1 teaspoon vanilla powder
1 tablespoon canned full fat coconut milk
1/8 teaspoon Sweetleaf stevia
Yields 12-15 cookies
Preheat oven to 400F
Cover cookie sheet with parchment paper
Bake the bacon until firm but not crispy. Cut in 1/2 inch pieces. Let cool completely.
In a large bowl, combine the almond flour, baking soda and salt until well blended. Add bacon pieces and chocolate chips to the flow mixture - toss to combine.
Use a rounded tablespoon of cookie dough for each cookie. Place at least two inches apart. Press the dough down using a wet finger or the back of a wet spoon. If you want them to have rounded edges, shape them with wet fingers.
Bake for about 12 minutes or until golden brown around the edges. Do not over back. They should be light in color yet and slightly brown around the edge. Let cool for at least 5 minutes before transferring. Otherwise, they will fall apart when you try to move them.
Once cooled, store them in the fridge at your neighbor's house so that you don't eat them all in one sitting.