Imagine a huge, flashing, neon-lighted sign above this cookie picture that says <<<WARNING!!!>>>
Consider yourself warned!
10 Slices of Nitrate free bacons
¼ cup pure maple syrup
4 cups blanched almond flour
1½ teaspoons baking soda
1 teaspoon sea salt
3 eggs
1 cup coconut crystals
1 teaspoon vanilla extract
¼ teaspoon almond extract
¾ tablespoon coconut oil, melted
1 cup lily’s chocolate chips (stevia sweetened)
Preheat oven to 350 degrees F.
In a medium bowl combine the bacon slices with the maple syrup. Evenly coat each slice.
Line a baking sheet with parchment paper, then line the bacon on it. Bake for 20 minutes.
Remove from oven and allow to cool. Once cooled, crumble into a bowl then set aside.
Preheat the oven to 375 degrees F. Grease a cookie sheet with coconut oil and set aside.
In a medium bowl combine the almond flour, baking soda and salt.
In another medium bowl combine the coconut crystals, eggs, vanilla extract and almond extract. Pour the wet ingredients into the dry ones and mix well.
Add the melted coconut oil to the batter. Add the bacon crumbles and chocolate chips. Mix until fully incorporated.
Drop dough by the tablespoon onto prepared cookie sheet. Bake for 10 to 12 minutes.
Remove from cookie sheet and allow to cool on a wire rack for 15 minutes.
Calories: 156
Fat: 12g
Carbohydrates: 9g
Sodium: 128mg
Fiber: 2g
Protein: 4g
Sugar: —