These soft, chewy gluten-free Chocolate Chip Bacon Cookies are a perfect pairing of sweet chocolate and salty bacon.
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Put some bacon on it.
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 some easy homemade honey-sweetened ice cream, bacon-free turkey, and easy gluten-free chocolate chip cookies.
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 preferences always get put on the back-burner due to a house full of hungry kiddos and a pregnant wife.
Some bacon-y recipes we all agree on…
- Cheesy Bacon Lentil Stew
- Pan-Fried Brussels Sprouts with Bacon and Cranberries
- Creamy Potato Salad with Bacon & Chives
- Bacon Cheddar Scones
- Easy Gluten-Free Carbonara
Chocolate chip bacon cookies.
So we gave the bacon cookies a go – and they were a HUGE hit. We actually had them for breakfast – ’cause I still believe that’s when normal people eat bacon… 😉
These cookies do contain sugar, for those of you who are wondering, and dairy. You can use a dairy-free butter sub like Earth Balance’s soy-free butter sticks or organic palm shortening to make them dairy-free, though. I haven’t tried coconut oil, fyi…
If you’re wanting more delicious gluten-free cookies, The Essential Gluten-Free Cookie Guide is full of amazingly tempting traditional cookies, 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!
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Chocolate Chip Bacon Cookies
Free from gluten, with dairy-free option.
- 1/2 c. melted butter, or dairy-free butter sub, like organic palm shortening
- 1/4 c. bacon fat (from the bacon cooked for the recipe)
- 1/2 c. + 3 T. firmly packed organic brown sugar or turbinado
- 2 egg yolks
- 1 t. guar gum
- 1/2 t. baking soda
- 1 t. vanilla (I like to use my homemade vanilla)
- 1 1/2 c. + 2 T. gluten-free all-purpose flour (I really like this one)
- 1/2 lb. bacon, cooked until crisp, and crumbled
- 3/4 c. dairy-free chocolate chips (save some money and use my homemade ones!)
Preheat the oven to 350 and line a cookie sheet with parchment paper or silpat (I use these).
Cream together the melted butter, bacon fat, and brown sugar. Add in the egg yolks and mix until combined.
Add the baking soda, guar 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.
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