Chocolate Chip Bacon Cookies


Much to my dismay (and figure), I do like cookies. Luckily, I’m pretty lazy so I prefer to make cakes rather than individual cookies. But when I saw this recipe, I knew I had to try it. Cookies: awesome. Bacon: awesome. Chocolate: awesome. Combined? Divine.

So, as per usual, I can’t follow instructions. This is normally not a problem when it comes to cooking. As I like to say “Cooking is art. Baking is science.” Luckily, I didn’t deviate too much from the original recipe. Except that I ran out of maple syrup and used honey in its place. Maple syrup can be bought here in Spain, but it’s expensive. And what fun are homemade cookies when they are costing an arm and a leg, eh? Besides – my sweet tooth isn’t overly sweet, so this was fine for me. Although the batter might have been a bit dry. So my cookies were pretty misshapen.  But who cares about the shape of bacon chocolate chip cookies, eh?



  1. Preheat oven to bake at 200°C.

  2. Chuck the bacon slices in about ¼ cup of maple syrup or honey and coat.

  3. Lay bacon on a parchment-lined baking sheet - saves washing up!

  4. Bake for around 20 minutes and then let cool off while you're mixing the batter. Careful not to snack on this bacon. (In fact, I would suggest baking 7 slices of bacon - cause you're gunna wanna grab a couple before they make it into the batter.)

  5. Turn up oven to 210°C.

  6. In a medium-sized mixing bowl combine dry ingredients.

  7. In another bowl (sorry about the washing up), beat eggs, the rest of the maple syrup/honey and vanilla extract with a hand mixer or whatever.

  8. Pour wet ingredients into dry and beat until combined. I just used a spoon because my hand mixer is crapola.

  9. Add melted coconut oil into batter, and continue to blend until combined.

  10. Stir in chocolate chips and crumbled up bacon - minus the 2 slices you ate while breaking up the rest.

  11. Drop balls of dough on parchment-lined baking sheet, about a tablespoon in size. Bake cookies for about 15 minutes.

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