per 1 serving size (Recipe makes 40 servings)
Amount Per Serving
Calories from Fat 88
% Daily Values*
Total Fat 9.82
Saturated Fat 4.05
Polyunsaturated Fat 0.12
Monounsaturated Fat 0.40
Total Carbohydrate 8.99
Dietary Fiber 1.48
Vitamin A 0.00%
Vitamin C 0.02%
* Nutritional Values are estimated and may vary
Nothing better than the combo of bacon, chocolate, and dates in a grain-free, gluten-free cookie! Yum!
1. In one bowl, mix together your almond flour, baking soda, and salt.
2. In another bowl, mix together your wet ingredients.
3. Combine your wet and dry ingredients and mix until well incorporated. The dough should be fairly runny and wet.
4. Add in your chocolate chips, cooked and crumbled bacon, and finely chopped and pitted dates.
5. Stick the bowl in the fridge for at least a couple hours to get the dough to harden up. Try not to eat all the raw dough. Shits tempting, I promise.
6. Once your dough is hardened, preheat your oven to 375 degrees and line a few cookie sheets with foil and grease them with some nonstick coconut oil spray.
7. Using a spoon, drop small mounds onto the cookie sheets, and lightly press down with your fingers to flatten them out a little (but not totally flat). I think I ended up making around 40 cookies.
8. Pop your cookie sheets into the oven. WATCH YOUR COOKIES! They cook VERY quickly. Literally they will take 6-8 minutes, but I recommend you start frequently checking on them around minute 5. I burnt an entire batch by leaving them in for 7 minutes without checking on them. Big mistake. Like $5 in almond flour, WASTED.
9. Once lightly golden on top, pull the sheets out of the oven and let the cookies cool down for about 10 minutes on them. Then, transfer the cookies to wire racks to cool completely (or on top of some paper towels if you're lazy). If you aren't serving them right away, keep them stored in the fridge so they stay hard. The cookies will be extremely soft at room temp.