These almond-flour cookies combine dark chocolate and finely crumbled cooked bacon. The recipe makes 16 cookies.
Ingredients
- 2 cups finely ground almond flour
- 3 tablespoons grass-fed butter or ghee
- 3 tablespoons collagen peptides
- 2 tablespoons granulated erythritol or birch xylitol, plus more to taste if desired
- 2 teaspoons vanilla extract
- 1 egg
- ½ teaspoon paleo baking powder
- 1 teaspoon apple cider vinegar
- Pinch of salt
- ⅓ cup chocolate chips or chunks with at least 85% cacao
- 4 slices cooked and cooled bacon, finely diced or crumbled
Instructions
- Preheat the oven to 340°F. Line two baking trays with parchment paper.
- Mix the almond flour, collagen peptides, sweetener, and salt in a bowl. Add the baking powder on top.
- Pour the apple cider vinegar over the baking powder and let it bubble.
- Add the butter or ghee, vanilla, and egg. Mix thoroughly.
- Add the chocolate and bacon, then mix again.
- Divide the dough into 16 portions and roll each into a ball. Arrange the balls on the lined trays.
- Flatten each ball into a cookie shape. Press the dough thinner for crisp cookies or leave it more rounded for softer cookies.
- Bake for 15 minutes, until golden and the centers reach 160°F (71°C).
- Transfer the cookies gently to a wire rack and let them cool.
Yield
Makes 16 cookies.
Storage
Refrigerate cooled leftover cookies in a covered container and use within 4 days.
