Autumn flavors are meant to give you a warm and homey feeling. Cinnamon, pumpkin, clove, ginger, they all fit the bill. And as a Canadian there are a few more ingredients to add to that list; crispy bacon and golden maple syrup. We pair the two together all the time, at breakfast through to dessert. Next to waffles, roasted with Brussels sprouts, dipped in chocolate. When I made this recipe I wanted to capture those flavors in a golden brown, chewy cookie. And guess what, bacon fat makes an incredible substitute for butter!
My Maple Bacon Chocolate Chip Cookies are chewy, golden brown, rich, and gooey. You’d never guess that there’s no dairy!
Free from peanuts, nuts, dairy, soy, fish, shellfish
Alternatives: Use a chia egg in place of regular egg. To make a chia egg, mix 1 tbsp ground/milled chia seed with 2 1/2 tbsp water. Mix well and let it sit until slimy, about a half hour.
1/4 cup chilled bacon fat
2 tbsp. olive oil
2 tbsp. maple syrup
1/2 cup dark brown sugar
1 egg or chia egg
1 3/4 cups flour
1 tsp baking soda
1/3 cup allergy-free mini chocolate chips, such as Enjoy Life
1/3 cup chopped, crispy cooked bacon
Cream the bacon fat, maple syrup, maple syrup, and brown sugar until smooth. Add the egg or chia egg and mix well. Mix in the flour and baking soda until well combined. Fold in the chocolate and bacon. Refrigerate the dough for 45 minutes before shaping.
Preheat the oven to 375F and line a cookie sheet with parchment paper. Cut the dough into 14 equal pieces and shape into a ball. Place them on the baking tray, 1.5 inches apart, then lightly press down with the heel of your hand. Bake for 7 - 8 minutes, or until golden brown. Allow them to cool on a rack until set.
Makes 14 cookies