Bacon Chocolate Chip Cookies


I recently came across this recipe for Bacon Chocolate Chip Cookies on Running To The Kitchen. I was so impressed that I wanted to share it with you because these cookies are definitely going on my “staple cookie” list to be made time and time again. I strongly encourage you to add them to yours!

I did make a few minor changes.

I doubled the recipe because this one only makes 8 cookies, and I simply cannot survive with only 8 of these delicious bites! I mean, 8? What?! We’re gonna need more than 8 cookies for this holiday season.

Also, I made the cookies a touch smaller. This change resulted in twice the amount of cookies as well as a shortened baking time.

Here’s what you’ll need to do:

Bacon Chocolate Chip Cookies
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  1. 2 c almond flour
  2. 1/4 tsp salt
  3. 1/4 tsp baking soda
  4. 6 tbsp melted coconut oil
  5. 4 tbsp honey
  6. 2 tsp vanilla extract
  7. 2 tbsp coconut milk
  8. 4-6 tbsp cooked and crumbled bacon
  9. 1/2 C chocolate chips
  1. Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper.
  2. In a bowl, combine all the dry ingredients, and mix well with a fork.
  3. In another bowl, combine all the wet ingredients. Please note that the coconut oil should be melted.
  4. Mix the wet and dry ingredients, and gently fold in the bacon crumbles. Be careful not to over-stir – stir just enough to mix well.
  5. Using wet or damp hands, dig into the cookie mixture, and form small cookie balls. Gently place the cookies on the parchment-lined sheet.
  6. These will not spread out much, so the cookies can be placed fairly close together.
  7. Bake for 8-10 minutes, or until lightly browned on top.
Adapted from Running To The Kitchen
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Rating: 8.8/10 (6 votes cast)
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Rating: +1 (from 3 votes)
Bacon Chocolate Chip Cookies, 8.8 out of 10 based on 6 ratings
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  1. Max says

    These look delicious! But where is the info on the chocolate chips? I don’t see them on the ingredient list or in the instructions…

  2. says

    So sorry for not including the measurements for the chocolate chips in the recipe. I guess I was having one of those days where my brain wasn’t working right. Ha!

    Yes, you will need 1/2 c of dark chocolate chips.


  3. Ruth says

    Hi Kate,
    I made these today but had a couple of issues… when I mixed the dry and wet ingredients, the choc chips melted. Obviously I’d heated up the coconut oil to melt that, but was worried that if I left it to cool again it’d just congeal again. Did you wait til it was totally cooled?

    Also, the mixture was really gooey – much too much to make cookie balls, so I had to make mini muffins instead. I followed the recipe amounts exactly (actually used a bit less honey than you suggested) so not sure why it was so gooey….do you think it’d have been firmer if I’d left the coconut oil to cool down totally?

    Thanks for any advice – I love your recipes!


    • says

      Hi Ruth,

      Thanks for the feedback! Yes, the cookies themselves are going to be a bit gooey. I ran my hands under cold water every time I made a ball and that seemed to help get them shaped properly and on the cookie sheet. And yes, I would make sure that the coconut oil was not hot. I just warmed mine enough to be able to blend the ingredients together. I’m sure that the heat from the coconut oil made your batch gooier than mine. Next time you might want to consider putting your coconut oil on top of the stove as the oven pre heats. That will warm it enough to be able to mix it but won’t warm it too hot. If you’re still conceded, try substituting powdered stevia to taste for the honey and that will make the mix a bit drier. Let me know if these suggestions work for your next batch.


      • Ruth says

        Thanks a lot Katie,

        They were scoffed and much complimented today, so I guess they tasted good all the same!! I’ll try your tips next time.


        • says


          Yes, experiments in the kitchen are just that. But as long as they tasted good and pleased the crowd, that is what really matters!


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