Bacon Chocolate Chip Cookies
Start to Finish: 45 minutes (15 minutes active)
- 2 cups fine ground almond flour
- 3 tablespoons grass-fed butter or ghee
- 3 tablespoons collagen peptides
- 2 tablespoons granulated non-GMO erythritol or birch xylitol, or more to taste
- 2 teaspoons vanilla
- 1 egg
- 1/2 teaspoon paleo baking powder
- 1 teaspoon apple cider vinegar
- Pinch of salt
- 1/3 cup chocolate chips or chunks with at least 85% cacao
- 4 slices cooked and cooled pastured bacon, diced finely or crumbled
- Preheat oven to 340 degrees. Line two baking trays with parchment paper.
- In a mixing bowl, add almond flour, collagen, sweetener, and salt. Mix, and add baking powder to the top.
- Pour apple cider vinegar on top of the baking powder so it reacts (you’ll see it bubble and fizz).
- Add butter or ghee, vanilla, and egg, and mix thoroughly. Add chocolate and bacon pieces, and mix once more.
- Roll the dough into balls and place on the lined baking trays.
- Press the balls flat into cookie shapes. Press flatter for a crunchier cookie, and leave more rounded for a softer, chewier cookie.
- Bake for 15 minutes, or until golden.
- Remove trays from oven and gently place cookies on a wire rack to cool.
- When cooled, store leftover bacon chocolate chip cookies in a covered container.
Nutritional Information (Per Serving):
- Calories: 139
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 21mg
- Sodium: 72mg
- Total Carbs: 4.7g
- Dietary Fiber: 2.4g
- Sugars: .7g
- Sugar Alcohols: .67g
- Net Carbs: 1.6g
- Protein: 5.3g
- Vitamin A 2%
- Vitamin C 1%
- Calcium 5%
- Iron 10%
Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.