These soft, chewy Bacon Cookies are fresh from the cookbook of my friend Brianna from Flippin’ Delicious. Not only is The Essential Gluten-Free Cookie Guide full of amazingly tempting traditional cookies, there are also special additions like sandwich cookies and twisted drops, delicious brownies and blondies, and a section full of frostings! If you’re a cookie-lover, like I am, you should definitely check it out – you won’t be disappointed!
When the “put bacon in everything” craze started a few years ago, I was a little nervous. Even though I do like bacon, I can’t handle very much of it at a time. So while the rest of the country was going nuts over bacon ice cream, bacon wrapped turkey, and bacon cookies, I was enjoying favorite homemade peanut butter ice cream, regular ol’ brined turkey, and double dark chocolate chip cookies.
But when Brianna’s cookiebook showed up on my doorstep, my bacon-less life was to be no longer.
While my kids were drooling over the s’mores cookies, and I was getting my tummy ready for almond biscotti, my husband pointed to the bacon cookies and said, “I’ve always wanted to try these.” Poor hubby, his tastes always get put on the back-burner due to a house full of hungry kiddos and a pregnant wife.
- 1/2 c. butter, melted
- 1/4 c. bacon fat (from the bacon cooked for the recipe)
- 1/2 c. + 3 T. firmly packed brown sugar
- 2 egg yolks
- 1/2 t. xanthan gum (I used 1 t. guar gum, 'cause I didn't have any xanthan)
- 1/2 t. baking soda
- 1 t. vanilla (I like to use my homemade vanilla)
- 1 1/2 c. + 2 T. gluten-free cookie blend (recipe in Brianna's book)
- 1/2 lb. bacon, cooked until crisp, and crumbled
- 3/4 c. chocolate chips (optional, but seriously, why wouldn't you want them?)
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- Cream together the melted butter, bacon fat, and brown sugar. Add in the egg yolks and mix until combined.
- Add the baking soda, xanthan gum, and vanilla. Mix until combined.
- Add the flour, and mix until incorporated. Then mix in the chocolate chips that you should be using and the crumbled bacon.
- Scoop about 2 tablespoonfuls of cookie dough onto prepared cookie sheet.
- Bake for about 10 minutes. The cookies should spread and will lose their doughy shine, but will still be very soft.
- Allow to cool on the cookie sheet for a few minutes before moving to a cooling rack to finish cooking.
- Any rice-based all-purpose gluten-free flour should work fine for this recipe, but stay away from an AP flour that has beans in it - they will change the flavor of the cookie!
- Makes 2 dozen cookies.
If you can’t wait that long, you can purchase your own HERE.
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