I love fresh nut butters and I adore good crispy bacon. The fats from the nut oils are good for us and bacon speaks for itself. I was ready to dig in and create another new nut-butters recipe and then thought, “Why not see what is out there already that I can play with!”
A recipe, Macadamia and Chocolate Chip Cookies were using nut butters created by George Bryant of Civilized Caveman and Juli Bauer of PaleOMG which they shared from the title, The Paleo Kitchen. I made some changes only due to my preferences in lower carbs and sugars.
The changes I made were these: I lowered the honey from a ½ cup honey to ¼ cup, I used less chocolate chips, a pinch more salt, I added nuts, I added chopped bacon and hickory smoked salt and slightly altered how I made them in the instructions. This all lowered the sugar and carbs quite a bit for my preferences overall, added more good healthy fats and quite a twist on flavor. Voila, Bacon Cookies!
¾ cup macadamia nut butter
¼ cup cashew butter
¼ cup organic honey
¼ cup coconut oil
1 teaspoon liquid vanilla extract
1 egg (room temp)
2 tablespoons coconut flour
2 pinches of salt
1/3 cup dark chocolate chips
1/3 cup chopped walnuts
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper.
- Place the two nut butters, honey, coconut oil, vanilla, and egg in a bowl.
- Mix well by hand.
- Add the coconut flour and salt and mix well.
- Gently mix in the chocolate chips and nuts.
- Chill the batter a good 30-40 minutes or longer.
- Drop round tablespoon balls of dough on the parchment.
- Make a thumbprint.
- Add chopped bacon by pressing some into the hole.
- Add a small pinch of hickory salt to the top of each cookie.
- Place on rack in the center of the oven.
- Bake for 13 to 15 minutes, or until slightly brown but not dark on edges.
- Remove from the oven and let sit on parchment.
- Remove to rack.
- Finish each batch as per the above.