but butter bacon cookies
Cookies + Chocolate

Chocolate Nut Butter Bacon Cookies

Why did the pig stop sunbathing? Because he was bacon in the sun. Get it? Okay, moving on (he he). But seriously, the sweet and salty bacon combined with Lily’s sugar free chocolate chips make these Chocolate Nut Butter Bacon Cookies anything but ordinary. This recipe is a must-try!

but butter bacon cookies
Chocolate Nut Butter Bacon Cookies

Bacon lovers everywhere, rejoice! These Chocolate Nut Butter Bacon Cookies combine your favorite breakfast item and transforms them into an easy-to-make (and salty) dessert. 

People have a love/hate relationship with bacon because many health professional are convinced that a high intake of saturated fat is a major cause of heart disease. Recent studies however have failed to reveal any consistent links between saturated fat intake and heart disease (1) The debate will forever be ongoing but as I always say, everything in moderation and you will hopefully not have a problem.

If you follow me on Instagram

…you already got a sneak peek at these cookies (and my crazy but amazing life) and you know I love talking about how food plays a role in health. Growing up, my Mom cooked hearty and healthy home-cooked meals. Dining out was a treat. This instilled good nutritional values in me at a young age. In turn, this is what I am hoping to achieve by publishing my low calories, anti-inflammatory, and healthy desserts here.

I want you, the reader and inspiring baker, to know how food impacts your health.

Soooooo, let’s get to it!

INGREDIENTS FOR CHOCOLATE NUT BUTTER BACON COOKES 

1. Barney’s Chunky Nut butter – I like almond butter because it is low in carbohydrates and high in healthy fats. Also, my daughter has a severe peanut allergy so it’s best that I do not promote an anaphylactic event. If you love peanut butter, go for it. You can also sub with cashew or sunflower butter.

2. Lakanto Monk fruit sweetener – Monk fruit sweetener, extracted from…you guessed it, monk fruit, has been around for a long time but has recently grown in popularity due to availability. It’s natural, contains zero calories, and is 100+ times sweeter than white sugar. 

3. Baking soda – okay my fellow science nerds, baking soda is a leavening agent that becomes activated when combined with an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become fluffy. From a health standpoint, baking soda can be used to help treat heartburn by neutralizing stomach acid. Tip of the day, if you’re struggling with reflux, dissolve a teaspoon of baking soda in a glass of cold water and drink.

4. Bacon. While bacon get’s a bad wrap for being high in sodium and nitrates, it actually does posses health qualities. Bacon is fairly nutritious because it contains 37 grams of protein, Vitamins B1, B2, B3, B5, B6 and B12, 89% of the RDA for selenium, and roughly 50% of the RDA for phosphorus.

5. Eggs: Make sure your eggs are true room temperature to ensure they seamlessly incorporate into the mixture!

6. Chocolate. I LOVE, and prefer, Lily’s Semi Sweet Baking Chocolate Chips. They are 45% cocoa, No Sugar Added, Botanically Sweetened with Stevia, Fair Trade Certified, Made with Non-GMO Ingredients, and Gluten Free. You will see it all over my site. Also, I prefer to rough chop my chocolate chips so they are evenly dispersed. The easiest way to do this is to use a large sharp knife and go over the chocolate in a mincing motion, just as if you’re mincing garlic.

7. Vanilla extract: As, I always say, vanilla extract is life. And I always suggest splurging on a high quality pure vanilla extract. Check out this list of my favorites in my Creamy Vanilla Custard Cake recipe.

Here are a few tips to help you create the perfect cookie:

1. Add your flour gradually. I add mine in 3 parts. Adding it all at once makes had for the liquid to absorb properly.

2. Store these cookies up to a week in an airtight container at room temperature.

3. Say NO to store bought bacon bits. The artificial flavoring will give your cookies an artificial flavor and turn out dry.

HOW TO MAKE CHOCOLATE NUT BUTTER BACON COOKIES

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 

2. Cook bacon until crispy. Crumble and set aside on a paper towel. 

3. In a large mixing bowl, combine egg, nut butter, and monk fruit sweetener. 

4. Add chopped up chocolate chips, baking soda, bacon crumbles, and vanilla extract, mixing until well combined. 

5. With your hands, roll the dough into 8 equal-sized balls. Place each ball on the baking sheet and flatten slightly. 

7. Bake for 10 minutes and allow to cool completely on a cooling rack before serving.

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.* 

Chocolate Nut Butter Bacon Cookies

But seriously, the sweet and salty bacon combined with Lily’s sugar free chocolate chips make these cookies anything but ordinary. This recipe is a must-try!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 6 slices Bacon
  • 1 cup Chunky Nut Butter
  • 1 cup Lakanto Monk Fruit Sweetener
  • 1 large Egg
  • ½ cup Lily's Semi-Sweet Sugar Free Chocolate Chips
  • 1 ½ tsp Vanilla extract 
  • 1 tsp Baking Soda

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. 
  • Cook bacon until crispy. Crumble and set aside on a paper towel. 
  • In a large mixing bowl, combine egg, nut butter, and monk fruit sweetener 
  • Add chopped up chocolate chips, baking soda, bacon crumbles, and vanilla extract, mixing until well combined. 
  • With your hands, roll the dough into 8 equal-sized balls. 
  • Place each ball on the baking sheet and flatten slightly. 
  • Bake for 10 minutes. 
  • Allow to cool completely on a cooling rack before serving. Enjoy!
Keyword Dessert

References

1. Russell J de Souza, Andrew Mente , Adriana Maroleanu, Adrian I Cozma, Vanessa Ha, Teruko Kishibe, Elizabeth Uleryk, Patrick Budylowski, Holger Schünemann, Joseph Beyene , Sonia S Anand. Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ. 2015 Aug 11;351:h3978. doi: 10.1136/bmj.h3978.

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