The Best Paleo Maple Bacon Chocolate Chip Cookie (In the history of man)

Sep 27, 2012 by

I have this recipe for The Best Grain-Free Gluten-Free Paleo Bread (In the history of man) that I posted almost two years ago that has almost 200 comments, of which almost all are people testifying that the bread was awesome  and they loved it and it changed their wee grain-free lives.

So I don’t take it lightly when I call these the Best Paleo Chocolate Chip Bacon Cookies (In this history of  man). Maybe it’s the new house or the fall weather, but I was struck this week by The Recipe Creation Bug. I spent this week making a few different dishes, all of which will be posted within the next week or so: Lemongrass Thai Stir-Fry, Pumpkin Cherry Muffins, Harvest Chicken Apple Stew.

But these somehow came together with the perfect amount of salt and sweet, it’s honestly hard to tell that this isn’t a “regular” cookie and as soon Mike figured out a way for me to get my pics off the camera (still haven’t found my memory card), I thought you guys NEEDED to have this.

It’s chewy. And crunchy. And sweet. And a little salty. And unicorns come of the cookie and lick your face and leave rainbow saliva. For realz, yo.

I used the What’s For Dinner recipe builder app on my Xyboard from Verizon Wireless to mark down my measurements. It’s so helpful to have around the kitchen and it takes some pretty awesome pics! Being a Verizon Savvy Gourmet user has its perks for sure!

Honestly, the recipe is simple and fast and most Real Food Peeps have these ingredients in the house already and can whip these up in 20 minutes. If you want flat cookies, like in the picture,  at about 8 minutes of cooking time, you’ll need to open the oven and flatten them with a spatula. Paleo cookies don’t spread and round out like normal cookies. The other option is to roll the dough into a log, chill, and slice into rounds.

I did throw in 2 tbsp of tapioca starch because I wanted to make sure the cookies were chewy and not crumbly. This ingredient isn’t necessary to make the actual cookie but you will need it for this particular texture (chewy and AMAZING). Also, make sure the bacon is cooked crispy, then cooled fully, then diced into tiny little bacon pieces of magic.


Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product

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  1. Making these cookies will be worth it to get that unicorn experience!! You crack me up! And, yes, these look and sound phenomenal, AndreAnna–thank you!


  2. Vanessa

    These were delicious! I loved the Unicorn kiss. Thanks to Shirley for sharing them on her Facebook.

  3. Tracy

    These were great! I think you meant to include the honey in step 2 to add to wet ingredients…..I didn’t realize it was missing until right after I added the bacon but it still worked! Bummed it only makes a dozen, they were half gone in less than half a day :)


    I hope you don’t mind if I share a link to this recipe on my bacon blog! I’m doing a future post on bacon chocolate chip cookies, and you’re look yummy!

  5. Emily

    I’m really Puzzled. This was a baking adventure! I made 3 batches today to experiment. First, I attempted it according to the recipe but there was nowhere close to enough liquid to make a batter. I ended up adding the wet ingredients for my second batch except I realized I forgot the extract and added vanilla. These turned out the best in terms of traditional cookie consistency. So, did the same thing but used the maple extract and used more honey than syrup. These had too much liquid and I tried to play with the amount of almond flour and arrowroot. These took forever to bake but they were much better tasting and had a sticky, candy-like bottom that was delicious. Then, I tried to adjust the recipe to use coconut flour and vanilla for my coworkers with but allergies. I limited the flour, added more egg, used more honey. These still turned into cookie powder bombs that blow up in your mouth because there wasn’t enough binding. I’m trying to figure out coconut flour. Oh well. It was fun!

  6. Joy

    These were fantastic: I’d take them over a “regular” cookie any day. I keep mine in the freezer and have found I like them best frozen. I did end up baking them about 15 minutes and I squished them before baking.

  7. jane


  8. JC

    I’m In love…followed the directions to the T. i used a handmixer to beat the eggs whites.
    Second batch which im just taking out the oven I used a whisk and the batter was more loose or wet. still smell amazing and they look good cant wait to take a bite…


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