Infamous Bacon Cookies

If you have never thought to add crisp, smoky bacon to a sweet treat, think again! This recipe came to us upon request, and although we thought it odd at first, they quickly came to be our favorite grain-free treat yet. When bacon is in the mix, you really can't go wrong!

20 minutes
35 minutes
Show nutritional information
This is our estimate based on online research.
Fat:57 g
Carbohydrates:15 g
Protein:28 g
Calculated per serving.

Serves: 30

Serves: 30decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 350°F.
  2. In a medium size mixing bowl, toss bacon in ¼ cup maple syrup.
  3. Lay bacon on a parchment-lined baking sheet.
  4. Bake for 20 minutes.
  5. Remove bacon from oven, and allow to cool.
  6. Crumble candied bacon for cookie batter.
  7. Heat oven to 375°F.
  8. In a medium-sized mixing bowl combine dry ingredients.
  9. In a small mixing bowl beat eggs, 1/2 cup maple syrup, and vanilla extract with a hand mixer.
  10. Pour wet ingredients into dry and beat with hand mixer until combined.
  11. Add melted coconut oil into batter, and continue to blend until combined.
  12. Stir in chocolate chips and candied bacon.
  13. Drop balls of dough on parchment-lined baking sheet, about a tablespoon in size.
  14. Bake cookies for 15 minutes at 375°F.
  15. Let cool and serve.

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  1. csrediske
    May 29, 2012

    I made these cookies for Memorial weekend. Everyone loved them! I would totally give them 5 stars for taste but I am giving 4 stars for two reasons. First, candying the bacon took way more time and a higher temperature in my gas oven. I actually had to broil them for 10 minutes after baking them at 350 degrees for over 35 minutes. Not sure why that was, but the maple syrup required so much more than the recipe called for. The other thing is that my cookies didn’t turn out as flat and dark as yours. Mine were taller and more cake-like. Not a bad thing, because they were still delicious, but I was expecting them to look more like yours. I think it may have been my almond flour, I use Honeyville’s blanched almond flour. Can’t wait to make these again!!!

  2. thestrag
    June 19, 2012

    My wife made these for me on Father’s Day as part of a delicious paleo friendly breakfast. Wow! They were delicious. She too had a difficult time candying the bacon, saying they came out almost soggy, but it didn’t seem to change the flavor or texture. The cookies were moist (and even a few days later stayed moist and soft – thanks to the almond flour I assume) and deliciously salty, sweet and smokey all at once. What a perfect addition to a cup of coffee with coconut milk!

  3. jkat
    August 10, 2012

    Just made these and they are so good. Bumped my oven up to 375 degrees for the bacon after reading that everyone else had a hard time candying the bacon. It only took 20 minutes at 375 to get them crispy. The cookies are DELICIOUS! I am excited to share them with my friends and my husband.

  4. August 13, 2012

    we made these last night and they were delicious! I had to sub 1/2 of a cup of coconut flour for the almond flour as we were 1/2 cup short on almond flour. The cookies came out great! mine came out a little more cake-y, they basically held the exact shape they were in when i dropped them on the cookie sheet. they almost look like macaroon mounds! That doesn’t matter to me though. they are sweet, smokey, salty and a wonderful treat! Recipes like this will keep my home a happy one 🙂

  5. fionamac
    September 7, 2012

    Sounded such a strange idea that I had to try these. Family verdict: nice cookies, Mum, but next time leave out the bacon.

  6. momcella
    December 19, 2012

    Made these for Christmas! Family loved them. Thank you for such a fun and enjoyable treat.

  7. NPAH
    April 10, 2013

    Cooking the maple-candied bacon did take longer than specified, but no biggie. I had a really hard time not just eating up all that fantastic maple bacon.

    The chocolate pretty much dominated my cookies, while I could barely taste the bacon once it was mixed into the dough (even though by itself the maple-bacon flavor is phenomenal). Next time I may double the bacon, and cut the chocolate chips in half, for more bacon-y flavor and less chocolate domination.

    Really good cookies, will definitely make again and again!

  8. July 5, 2013

    I’ve made these twice in the last week. (I know good week huh? But after all I did HAVE to perfect them, ya know.) The first time I made them I chopped the bacon super fine thinking that would be the best way and the second time I chopped the bacon in bigger pieces and we decided we like the bigger pieces. The bacon flavor comes through better. I highly recommend you squash the cookie flat before you bake it and you will get a flatter cookie like the pictures here. Everyone loved them, even the folks who know nothing about paleo and I have added them to my go-to pot luck recipes.
    I am going to do a post on them over at my blog at cavewomancafe.wordpress.com

  9. carmicha
    August 23, 2013

    I agree with cave woman that the bigger chunks are best. I really want to try them with cacao nubs and goji berries to even superfood them more.

    These are delicious. I’m embarrassed to say how many I ate and that isn’t like me!

  10. ivanova
    December 17, 2013

    I made these for a potluck, and they were gone lickity split! I want to make some to take to work, but don’t know how to store them overnight. Can they be left in an airtight container on the counter, or do they need to be refrigerated?

    1. December 17, 2013

      Ivanova: Thanks for posting. I’ve always left these out on the counter and never had a problem… though I keep eating them!

  11. NH
    January 8, 2014

    I made these for the first time today during my lunch hour. I didn’t have an issue candying the bacon, though my oven does seem to cook faster than most cooking times call for. These are amazing! I even made a few without chocolate chips so my dog could have a piece here and there (she’s a big fan of coconut oil and bacon). 🙂 My fear with making these cookies in the future is that I’ll eat the batter before the cookies make it into the oven. 🙂

    1. January 16, 2014

      NH: Glad you enjoyed the recipe! I have the same problem with my yellow lab! She loves bacon. Any time I start cooking it she comes running. Happy cooking!

  12. idauria
    March 4, 2014

    Do you think I can use flax eggs instead of regular eggs in this recipe?

  13. LF
    March 8, 2016

    I just made theses cookies. Yummy!! I haven’t baked in a long time. For my 1st batch not bad…had to try two of course. Like with the others, need to flatten a bit, otherwise more cakey. It is challenging to flatten, given very sticky. Definitely, will be making these again. Tonight, I am going to make the shepherd’s pie, recipe that replaces potatoes with cauliflower.

  14. fabnfit
    August 18, 2020

    Just made them they are divine!
    Just wondering can the batter be frozen?

    1. August 18, 2020

      Yes! I believe you can freeze this batter and bake it at a later time. I would be surprised if that didn’t work.

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