This recipe bakes up a small batch of *gluten-free, soft bake cookies perfect for breakfast or a snack! They are full of protein, *about 5 grams each and are soft and delicous!*As an Amazon Associate I earn from qualifying purchases.
Cook bacon until it's completely crispy, remove from pan and set it aside to drain and cool
Mash the banana with a fork in the mixing bowl until smooth - set the fork aside for later
Add the egg and stir
Stir in the peanut butter
Add sugar, almond flour, baking powder and soda and mix to combine. (Test a scoopfull to make sure the dough will roll into a soft ball, if it's too runny, add more almond flour. If it's too stiff, add ½-1 tsp bacon drippings. It depends on the pb you use.)
Chop the cooled bacon into small pieces, set aside a tbsp to top the cookies with, and gently mix the rest into the batter. (Optional - mix in chocolate chips/chunks)
Scoop dough to make about 12 1½-2" sized balls and space about two inches apart on a lined cookie sheet(s)
Chop the remaining bacon into smaller bits, and sprinkle over the cookie balls
Lightly mash the cookies with a fork to make the criss-cross patteron on top, or slightly flatten them
Optional - sprinkle tops with a tiny bit of smoked sea salt or sugar. Not necessary, but delicious!
Bake in a 350°F oven until golden brown and cooked through, about 12 -15 minutes.
Allow them to cool at least ten minutes on the baking sheet
I adapted this recipe from author Bailey CatesBacon Peanut Butter Cookies, found in her book Witches and Wedding Cake, A Magical Bakery Mystery. Hers are crunchy and delicious. I had over-ripe bananas and decided to add some. The bananas added moisture so I had to add flour to compensate.Nutritional values listed do not include the optional chocolate. *Double check your ingredients to verify they are all gluten free!Support your favorite food blogs by rating recipes, or using links to Amazon from their posts. As Amazon Associates, we earn a small percentage when you use our links to shop on Amazon, at no additional cost to the shopper! For Bailey Cates original recipe, refer to the "Recipes" link in the table of contents in Witches and Wedding Cake.