Bacon & Chocolate Chip Oatmeal Cookies {Gluten-Free}

Serves 24 cookies     adjust servings

Adapted from Shutterbean


  • 6-7 slices of bacon
  • 2 cups all purpose gluten-free flour (I used [aflink u=""]THIS[/aflink] one)
  • 1/4 cup [aflink u=""]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


  1. Line two baking sheets with parchment paper and set aside.
  2. 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.
  3. Whisk together your flour, almond flour, baking powder, baking soda, and salt. Set aside.
  4. Add your butter, brown sugar and granulated sugar to a stand mixer. Mix for 2-3 minutes, occasionally scraping down the sides.
  5. Add one egg to the mix at a time, beating well in between.
  6. Add in your vanilla extract and beat the mixture again for 4-5 minutes, or until it becomes fluffy and light in color.
  7. Mix in your dry ingredients slowly as your mixer is running. Mix until all of the dry ingredients are well incorporated.
  8. Fold in your bacon, oats and chocolate chips.
  9. 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.
  10. Chill your dough for an hour, or cover your dough and chill up for up to overnight.
  11. Once your dough is chilled, preheat your oven to 375 degrees.
  12. Bake your cookies for 10-15 minutes, rotating the baking pan half way through.
  13. Your cookies are done when the edges are golden brown and the centers are still slightly soft.
  14. Allow your cookies to cool for at least 10 minutes on your baking sheets, and then transfer to a wire rack to cool completely.
  15. Enjoy!


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