Bacon & Chocolate Chip Oatmeal Cookies {Gluten-Free}
24 cookies adjust servings
Adapted from Shutterbean
Ingredients
- 6-7 slices of bacon
- 2 cups all purpose gluten-free flour (I used [aflink u="http://amzn.to/1cdn5E6"]THIS[/aflink] one)
- 1/4 cup [aflink u="http://amzn.to/18D7Y2P"]almond flour[/aflink]
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup brown sugar, packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1 cup chocolate chips
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a large skillet, cook your bacon until crispy and golden brown. Set it on a paper towel to cool. Once cooled, chop it into small bite sized pieces and set aside.
- Whisk together your flour, almond flour, baking powder, baking soda, and salt. Set aside.
- Add your butter, brown sugar and granulated sugar to a stand mixer. Mix for 2-3 minutes, occasionally scraping down the sides.
- Add one egg to the mix at a time, beating well in between.
- Add in your vanilla extract and beat the mixture again for 4-5 minutes, or until it becomes fluffy and light in color.
- Mix in your dry ingredients slowly as your mixer is running. Mix until all of the dry ingredients are well incorporated.
- Fold in your bacon, oats and chocolate chips.
- Using a cookie baller or a couple of spoons, portion out your cookie dough onto your parchment lined baking sheets. Space the cookies at least two inches apart from one another.
- Chill your dough for an hour, or cover your dough and chill up for up to overnight.
- Once your dough is chilled, preheat your oven to 375 degrees.
- Bake your cookies for 10-15 minutes, rotating the baking pan half way through.
- Your cookies are done when the edges are golden brown and the centers are still slightly soft.
- Allow your cookies to cool for at least 10 minutes on your baking sheets, and then transfer to a wire rack to cool completely.
- Enjoy!
