Tag Archives: Paleo Recipes

Paleo Style Christmas Cookie Recipes

December 5th, 2016
0
Matt Poteet, Pharm.D.

Paleo Style Christmas Cookie Recipes

Don’t you just love the wonderful smells of cinnamon and vanilla wafting through the house at Christmas time? Afraid you can’t have the same smells in your house unless it’s from a candle? These Paleo recipes should help change your mind. From Gingerbread men to peppermint cookies, a variety of tastes awaits the intrepid baker!

Paleo Gingerbread Recipe

Paleo Gingerbread Men Recipe

My favorite Christmas cookie has always been gingerbread men, but with Paleo, it’s been difficult to find a good recipe, since most will let the dough spread and the point is to have men, not blobs. I found this one that works.

For the Dough:

1 ½ cups almond flour

¾ cup tapioca starch

¾ teaspoon ground ginger*

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

¼ teaspoon salt

3 tablespoon coconut oil

2 ½ tablespoon pure maple syrup

3 tablespoon molasses

½ teaspoon vanilla extract

Instructions:

  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper
  • In a mixing bowl, add all dry ingredients and mix well
  • Add the wet ingredients and beat until well blended and a thick dough forms
  • Place the dough between two sheets of parchment and roll out to ¼ ” thickness. Place in refrigerator for 30 minutes
  • Peel off the upper parchment paper and cut out your gingerbread men using a cookie cutter. Place on baking sheet about 1” apart and bake for 10-12 minutes. Let cool and place in airtight container.
  • Decorate with the desired icing, etc and enjoy! Makes approximately 12-15 gingerbread men.

*Now, I’ve always liked a bit of ginger in my gingerbread men, so I upped the ginger to 2 full teaspoons and also added 1 teaspoon nutmeg. But you can add whatever spices you like, play with the spice amounts until you have your very own gingerbread man recipe.

Paleo Holiday Recipes

Paleo Snowball Dessert Recipe

No Bake Pecan Snowballs

This recipe is a variation on the Mexican wedding cookies or snowball cookies of Christmas traditions. My favorite was the pfeffernuss cookies, which this recipe can easily be adapted for.

For the Dough: *

1 cup pecan halves

½ cup shredded unsweetened coconut

1 cup medjool dates, pitted (approx 10)

1 tablespoon coconut oil

½ teaspoon salt

½ teaspoon vanilla extract

½ cup arrowroot or tapioca starch

Extra Arrowroot for dusting or coconut sugar**

Instructions:

  • Place pecans and shredded coconut into a food processor with an “S” blade and process until pecans are crumbly.
  • Add in the rest of the ingredients and process further until a sticky dough forms (it should stick together when pressed between two fingers)
  • Scoop the dough by the rounded tablespoons and roll between your hands, forming balls. Place on a parchment lined baking sheet and put in the freezer for 1-2 hours . For the “snowball” look, roll in a bit of arrowroot powder or tapioca starch. Not a lot is needed as it doesn’t add to the flavor.
  • Store in airtight container in the refrigerator for best texture. Unless eaten up before, they will last up to two weeks. Makes about 12 balls

** If a sweeter snowball is desired, use coconut sugar or shredded coconut to roll the balls in. This should be done before putting into the freezer to help the coating stick to the balls better.

*For pfeffernuss cookies just add the following spices to the pecans and shredded coconut before adding the rest of the ingredients:

½ tablespoon white pepper

½ tablespoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon ginger

With the coconut sugar coating, these are delicious with a bit of zing!

Paleo Holiday Recipes

Paleo Thin Mint Cookie Recipe

Paleo Thin Mint Cookies

What is Christmas without peppermint and who doesn’t love Girl Scout Thin Mints?  This recipe is a Paleo approved version of their cookie and it tastes very close to the original, but they are cheaper and healthier for you. And you can make them anytime!

For the Dough:

½ cup sifted coconut flour

1 ¼ cups almond flour

¼ cup unsweetened cocoa powder

2 tablespoon arrowroot starch

¼ teaspoon salt

1 egg

½ cup pure maple syrup

½ teaspoon peppermint extract

¼ cup coconut oil, melted

For the Coating:

¼ cup chopped dark chocolate

2 oz unsweetened dark chocolate

½ teaspoon peppermint extract

Instructions:

  • Place dry ingredients in a medium bowl and mix until well blended.
  • Add wet ingredients, except coconut oil and mix with hand mixer.
  • With the mixer on low, slowly add coconut oil until mixed thoroughly.
  • Place the dough onto a sheet of plastic wrap and using it as a guide, shape the dough into a 1 ¾” diameter log. Wrap tightly and place in freezer until firm (approx 2 hours)
  • Preheat oven to 350 degrees F. Remove dough from freezer and cut the log into ¼” thick rounds.
  • Place rounds on two parchment paper lined baking sheets. Bake 14-16 minutes or until the middle is firm to the touch.
  • Remove from oven and place on wire rack to cool.
  • Meanwhile, melt the coating ingredients in a double boiler until mixture is smooth all the way through.
  • Using two forks, dip each cookie into the coating mixture, returning them to the parchment and refrigerate until chocolate sets. (approx 30 minutes)
  • Enjoy! Makes approx 12-15 mint cookies

Paleo Holiday Recipes

If you would like something a little simpler, try this peppermint cookie recipe:

Paleo Chocolate Peppermint Swirl Cookies Recipe

Paleo Chocolate Peppermint Swirl Cookies

These are easier to make and they are a wonderful soft “sugar” cookie. You can bring them to a neighbor’s house or to a cookie exchange Christmas party.

[h2] For the Dough:

2 cups almond flour

½ cup coconut flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 egg

1 teaspoon vanilla extract

2 tablespoon coconut oil

1/3 cup honey

3 tablespoon cocoa powder*

½  teaspoon peppermint extract

Instructions:

  • Add all ingredients into a food processor except the cocoa powder and the peppermint extract.
  • Process until a smooth dough forms. Remove from processor. Divide dough in half.
  • Replace one-half back into the food processor with the peppermint extract. Mix well. Remove and set aside.
  • Place the other half into the processor with the cocoa powder. Mix well. Remove
  • Place each ball of dough between two sheets of wax paper and roll out to 1/4 “ thickness.
  • Remove the top layer of wax paper and turn one of the sheets of dough on top of the other sheet of dough.
  • Peel the top layer of wax paper and lightly press the two layers of dough together.
  • Roll the dough into a log lengthwise. Chill dough for about 30 minutes in the refrigerator.
  • Preheat oven to 350 degrees F. prepare a baking sheet with parchment paper.
  • With a sharp knife, cut the dough into ½” rounds and place on the sheet at least 1” apart.
  • Bake for 8-10 minutes and remove from oven. Let cool on the baking sheet.
  • Store in air tight container. Makes approx 18 cookies.

*Personally, I add more cocoa and honey to the dough; of course you have to add a bit more almond flour as well, to keep the consistency the same. I love chocolate. And Paleo allows dark chocolate, so I say: “Go for it!”

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Cauliflower And Its Versatility Within The Paleo Diet

November 22nd, 2016
0
Matt Poteet, Pharm.D.

Cauliflower And Its Versatility Within The Paleo DietThere are chefs and cooks everywhere that have taken the much-maligned cauliflower out from underneath the cheese sauce and given it new life, new recipes and a whole new image!  Cauliflower rice, a wonderful alternative to regular rice for the Paleo Diet, as well as cauliflower pizza crust, (yes, you read that right!) for Paleo pizza lovers everywhere!  You can roast, bake, boil, mash, stew or even turn it into a hearty soup. Cauliflower is extremely versatile and takes on the flavors of whatever spice or sauce it is around. So many things you can do with it, where do I begin?

Cauliflower Pizza Crust

Since I have already whetted your appetites with pizza, here is the easiest and most delicious way to make pizza dough without any grains and plenty of taste!

For the dough:

1 head of cauliflower, stalk removed

1l/2 cup shredded mozzarella

¼ cup grated Parmesan

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon garlic powder

2 eggs, lightly beaten

Instructions:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper
  • Break the cauliflower into florets and pulse in a food processor until fine.
  • Steam in a steamer basket and drain well (I like to put on a towel to get all the moisture out) Let cool.
  • In a bowl, combine the cauliflower with the remaining ingredients until well mixed.
  • Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust.
  • Bake for 20 minutes. Add desired toppings and bake for an additional 10 minutesDividers and borders

Curried Cauliflower Soup

I do recall mentioning soup. And this one is a curried soup. I love curry. Give me a good curry and I will follow you anywhere. This one is mild. But it doesn’t have to be….

Ingredients:

1 large head of cauliflower, cut into florets

2 tablespoon olive oil (yes, it’s Paleo)

1 medium to large onion, chopped

3 cups chicken stock, low sodium

½ teaspoon coriander

½ teaspoon turmeric

1 ½ teaspoon cumin

1 cup full fat coconut milk

¼ cup roasted cashews

2Tbln parsley, finely chopped

Salt and pepper to taste

Instructions:

  • Preheat oven to 375 degrees F. Spread cauliflower and onion in a single layer on a baking sheet.
  • Drizzle with olive oil and add salt and pepper to taste. Roast for 15-20 minutes, until golden brown, stirring once.
  • Place the cauliflower and onions into a large pot, add the chicken stock and the spices with a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
  • With an immersion blender, puree the ingredients in the pot until smooth. If you have no immersion blender, carefully transfer to a stand-up blender to puree.
  • Stir in the coconut milk and return to the stove to warm soup. Adjust the seasonings to taste. Serve with roasted cashews and parsley as garnish.

This recipe can be made into your own by adding other vegetables, such as sweet potatoes or carrots. Even parsnips or any other interesting root vegetable. This is a great soup for a cold winter evening!Dividers and borders

Roasted Cauliflower with Dates and Pine Nuts

This is an excellent side dish, or stand alone snack or light lunch. It complements any meat dish, even meatloaf!

Ingredients:

1 large head of cauliflower, broken into small florets

4 tablespoon coconut oil

1/3 cup pine nuts

1 clove garlic, minced

½ cup Medjool dates, pitted and coarsely chopped

Salt and pepper to taste

Instructions:

  • Preheat oven to 400 degrees F. Evenly spread cauliflower on a parchment covered baking sheet and season with salt and pepper.
  • Bake for 20 minutes, tossing once after 10 minutes to assure even baking. The cauliflower should have golden brown edges.
  • Add coconut oil to small skillet, add the pine nuts, stirring frequently, until they are light golden brown, about 5 minutes.
  • Add garlic and dates, cook for another 2-3 minutes until they are softened. Add salt to taste.
  • Transfer hot cauliflower to a serving bowl and drizzle the pine nut and date mixture over the top and toss to combine. Adjust the seasoning, if necessary. Can be served warm or at room temperature.

Of course, you know me; I can’t leave any recipe alone. I like to add nutmeg, or allspice for a more Mediterranean taste, or Chinese five spice or oyster sauce for an Asian twist. Ginger is good as well. Play with it and see what kinds of variations you can come up with.Dividers and borders

Healthy Cauliflower Rice

This is a great alternative to regular rice, it not being specifically on the Paleo Diet*. Use it for your stir-fry dishes, as a side dish to broccoli beef or as a potato alternative, to add a bit of variety to your meal.

Ingredients:

1 large head of cauliflower, separated into 1” florets

3 tablespoon coconut oil

1 medium onion, finely diced

1 teaspoon salt

For the Garnish:

2 tablespoon freshly chopped parsley

Juice of ½ lemon

Instructions:

  • Trim as much of the stem as possible off the florets
  • In the food processor break up the florets until they resemble couscous. You may have to do up to three batches.
  • Heat the oil in a large skillet over medium-high heat. Add the onions and stir to coat. Continue cooking, stirring frequently until onions are golden brown and soft. Approx 8 minutes.
  • Add the cauliflower and stir to combine. Add the salt and continue cooking until the cauliflower has softened, approx 3-5 minutes. Remove from heat.
  • Spoon cauliflower into a serving bowl, add parsley, sprinkle with lemon juice and add salt to taste**. Serve warm.

When I make rice, I use chicken bouillon to add flavor. Here you can use a bit of chicken or beef bouillon instead of the coconut oil to give it a heartier flavor. Just use less oil, because it will only be for the onions and replace the rest of the oil with the bouillon. Again, play with it to make it your own.Dividers and borders

Tips For Cooking Cauliflower For Paleo Diets

*White rice is allowed in the Paleo diet if you need more carbohydrates. But there are no nutrients in the white rice, unless added later. Brown rice, because the hull is left in place, is considered a grain because the hull has toxins in it just like the other grains.

**If you are using the cauliflower rice for an Asian dish, leave out the parsley and lemon juice, as they will detract from the meat and sauce.

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The Paleo Diet As A Lifestyle Choice

November 1st, 2016
0
Matt Poteet, Pharm.D.

Paleo Diet Lifestyle Choice

Our caveman ancestors were hunter-gatherers and were in shape. Eating what they could hunt or find, and doing a lot of walking in the process, kept them lean and muscular, athletic and versatile. That was their lifestyle. Although they did not choose it, we can choose it for ourselves today.

Paleo Diet For Nutrition and Healthy Lifestyle

I know a woman who started the Paleo Diet because she wanted to lose a bit of weight she had gained. It was difficult at first, not having any desserts or other sweets, but she stuck to it, even started jogging. After a few months of the new “diet”, she felt ambitious enough to enter a 5 km run nearby. That was three years ago.  She now runs many different marathons of 20 to 50 km and some even on mountainous terrain. And won a few! She has kept up the Paleo Diet, modifying it for her and her family’s needs and it has become their lifestyle.

Now, I am not saying we all need to run marathons to keep the Paleo lifestyle for us. But doing Paleo will make us feel better, gives us more energy, helps us lose weight and definitely helps build muscle.  You can start walking the dog more often, rather than the dog walking you or just sitting there, forlorn. You will have the energy to keep up with your kids or your grand kids and might even be able to surprise them a time or two. Maybe the exercise regimen you have now can be upgraded or done more often! The possibilities are endless!  A few tips to remember:

  • In order for any “diet” to work, it must be a lifestyle choice. In other words, we need to change our way of thinking and do the “diet” for the rest of our lives. Many diets do not work well this way. The Paleo Diet does.
  • NO PROCESSED FOODS! NO DAIRY! NO SUGAR! Fresh fruits and veggies, good (grass fed, properly raised ) meats, eggs, fish, fowl – anything with wings, oils – coconut, avocado, olive, nuts (yes, peanut butter – no sugar added!!), sweet potatoes and yams (no potatoes!)
  • Use common sense. A moderate portion of meat and lots of veggies for dinner with sweet potato fries. Omelets with lots of veggies and apples dipped in almond or peanut butter. You can also go out to eat. Just substitute sweet potato fries for regular fries or potatoes, and if you’re craving a hamburger, just get it “Caveman Style”. The options are out there.
  • Remember where I said my friend had modified the diet to meet her needs? She loves cheese. She used to eat cheese on a daily basis. Now she eats it once a week. Oh, and chocolate? Dark chocolate is allowed on the Paleo Diet! It’s better for you anyways than milk chocolate. Once you have gotten used to eating Paleo; that is, much less carbohydrates, you can start modifying it to fit your needs. Or you can ease into Paleo by eating less and less carbs until you are doing pure Paleo.
  • With the Paleo Diet, the thing to remember is to eat when you’re hungry, stop when you’re full and not eat when you’re not hungry. You get your carbohydrates through your nutrient dense vegetables and fruits, as well as getting natural sugars (also carbs). The Paleo Diet is stress-free eating. You can eat a big breakfast, a couple of snacks and then a big dinner; eat a small breakfast and a lunch and snacks for dinner and a late pick-me-up. As long as you are eating Paleo, you can eat when you want and as much as you want. No counting calories!

The Paleo Diet is not for everyone. But those of us who could lose a few pounds or more, or are stuck in a rut or stressed out from yo-yo diet fads, or just want to feel healthier; this might be something to look into. Our bodies were never really meant to eat all those breads, cereals and sugar.

We were hunter-gatherers for 140,000 years and only in the last 10,000 have we had agriculture which has given us all those grains. Our bodies haven’t gotten used to all those fancy things. Maybe it’s time to go back to our roots and eat what we were meant to eat.  There are many websites and articles you can look up to learn more about the Paleo Diet. Do your research and get the facts. One of the better sites for finding out more is http://www.marksdailyapple.com/

The leading expert on the Paleo Diet is Dr. Loren Cordain. His page is at http://thepaleodiet.com/  I believe the best way to figure out if the Paleo Diet is for you is to try it for 30 days and see if you feel any better, have more energy, or lost any weight. To start you off, here is a recipe for Paleo Spaghetti:

Paleo Spaghetti

For the “Spaghetti”:

1 Spaghetti Squash, halved and seeds scooped out

¼ cup olive oil

Salt, pepper

For the Sauce:

1 lb fresh ground turkey

1 small onion, chopped

4 cloves garlic, minced

1 teaspoon coconut oil

1 tomato, chopped

1/2 jar tomato sauce

½ teaspoon Italian seasoning

Salt, pepper to taste

Sprigs of basil for garnish

Instructions:

Preheat the oven to 400 degrees F. Rub the olive oil on both halves, sprinkle with salt and pepper. Put in a rimmed baking dish cut side up and roast the squash for 40-45 minutes or until a fork can easily poke it. Remove from oven and let cool until you can handle it. Using fork, scrape inside of squash shredding the inside into strands.

While the squash is roasting, melt coconut oil in a pan, add minced garlic and chopped onion and cook for 4-5 minutes, until onion is glassy. Add the ground turkey and brown, stirring occasionally. Add the chopped tomato and tomato sauce, season to taste with salt and pepper. Add the Italian seasoning. Simmer on low, stirring occasionally until the spaghetti squash is done roasting.

Once the squash is shredded, place on plates, add sauce, garnish with the basil. Bon Apetit!

There are so many variations you can do with this recipe! Since the spaghetti squash can be a pasta substitute, use a pesto sauce instead! Or make your own homemade spaghetti sauce. Use Beef or ground chicken instead of turkey.  As long as the ingredients are Paleo, the sky’s the limit! And if you’re not quite ready to go Paleo all the way, you can still use Alfredo sauce or add a bit of Parmesan on top!

Bottom line is: at least do some homework on the Paleo Diet and try it for 30 days. The only thing you have to lose is weight!

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Delicious Paleo Diet Recipes For The Holidays

October 20th, 2016
0
Matt Poteet, Pharm.D.

Holiday Baking – Paleo Diet Style

Holiday Baking – Paleo Diet Style

Ah, the Holidays! Wonderful, sweet memories of baking pumpkin pies and gingerbread men with your grandmother.  Now that you’re on the Paleo Diet, you have to give up all those goodies, right? Guess again!  Here are a few yummy recipes to try. And don’t forget: modifying the recipes for your taste or preferences is definitely allowed!!

Paleo Pumpkin Pie Bars

With Thanksgiving coming just around the corner, I thought this would be a tasty alternative to the traditional pumpkin pie. You can play around with the spice amounts and make this recipe your own.

For the Crust:

  • 6 dates, pits removed
  • 1 cup almond butter
  • 2 eggs
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of salt

For the Filling:

  • 1 can (14oz) pumpkin puree
  • ½ cup canned coconut milk
  • ¼ cup coconut cream concentrate or homemade coconut butter*, melted just to soften
  • 3 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon cloves (don’t bother measuring, just shake)
  • Pinch of salt

For the Topping:

  • ½ cup pecans roughly chopped
  • 2 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions:

  1. Preheat oven to 350 degrees F. First the crust: add pitted dates and almond butter into food processor. Pulse until it breaks down together.
  2. Add the rest of the ingredients for the crust and puree until smooth.
  3. Grease an 8×8 pan with coconut oil and pour your mixture in, smoothing and leveling it out. Place in oven for 12-15 minutes or until firm and toothpick comes out clean. Let cool.
  4. While crust is baking, mix your filling ingredients into the food processer until pureed, incorporating the coconut concentrate/butter. It shouldn’t be chunky.
  5. When the crust is cooled, add your pumpkin puree on top, smoothing and leveling again
  6. Now your topping: add the coconut oil to a pan to heat under medium heat. Add your chopped pecans stirring constantly as they will burn easily. Add the remaining ingredients while stirring to prevent burning the pecans. Roast for about 3-4 minutes.
  7. Pour pecan mixture onto the puree and smooth out. Put into freezer for 20+ minutes
  8. Cut and serve. Keep refrigerated or in freezer to keep intact and from melting

*To make your own coconut butter, just get a bag of coconut flakes and put in the food processor. Process for about 8-10 minutes, scraping the sides occasionally. Done.

Brownie Eggnog Pumpkin Pie

If you would prefer a more traditional pie, but still want to do Paleo, never fear! There are lots of wonderful Paleo recipes for pumpkin pie, like this one:

For the Filling:

  • 1 can (14oz) pumpkin puree
  • 1 cup coconut or almond milk eggnog
  • 2 eggs
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice*
  • Pinch of salt

For the Brownies:

  • 15 dates, pitted
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened cocoa powder
  • 3 eggs, whisked
  • 2 tablespoon coconut flour
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat oven to 375 degrees F. Grease a pie plate with coconut oil
  2. Place all filling ingredients in a food processor and blend till smooth. Pour into a bowl and set aside. Wipe out food processer (doesn’t have to be super clean).
  3. Add dates to food processor and pulse until a clumpy paste forms
  4. Add coconut oil and cocoa powder, puree until well mixed and it has become smoother
  5. Finally add remaining ingredients and blend until smooth, about two minutes
  6. Spread half the brownie mixture into the bottom of the pie pan, smoothing it out to the sides.
  7. Pour pumpkin mixture on top.
  8. Lastly, add the remaining brownie mixture by the spoonfuls on top and swirl around with a knife. The brownie mixture will be sticky and not swirl easily.
  9. Place pie on baking sheet in oven and bake for 1 hour
  10. Let rest for about 20 minutes and then place in refrigerator for 2 hours before serving.

*If you have all the regular spices, you can use those instead in the traditional amounts or use the amounts from the pumpkin pie bars recipe above. And if you are using the pumpkin pie spice this recipe calls for, I recommend using a bit more than they ask for.

I added this one in, because we all love chocolate chip cookies and who doesn’t love bacon?

Paleo Chocolate Chip Bacon Cookies

Yes, you read that right! Paleo allows dark chocolate and of course, BACON!! Now we can put two of our favorite foods together and have the king of all comfort foods! I realize it is not a traditional holiday cookie, however, bacon! We require:

For the Dough:

  • 3 cups almond flour
  • 2/3 cups tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup maple syrup
  • 1 ½ teaspoon vanilla extract
  • ½ bag of dark chocolate chips
  • [h2] For the bacon:
  • 5 slices thick bacon
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 400 degrees F. Prepare the bacon: put the bacon into a bowl and coat with the maple syrup, using fingers is probably best. Place on a baking sheet and put into oven. Bake for 5 minutes. Turn the bacon over and give it another 5 minutes. Take out, let cool on baking sheet and lower the oven temperature to 375 degrees F. The bacon will crisp up as it cools and add a delightful crunch to the cookies!
  2. In a medium mixing bowl, mix together the dry ingredients. In a smaller bowl, mix together the wet ingredients until fully mixed. When done, add the wet ingredients to the dry ingredients and mix well.
  3. Once the bacon has cooled, cut into chocolate chip sized pieces and add to the mixture along with the chocolate chips.
  4. Roll your dough into 1 inch balls and place on a lined baking sheet. Flatten slightly with the back of a spoon. Bake for 10-12 minutes. Makes about 18 cookies.

You could replace the maple syrup with agave syrup, but it will change the flavor a bit. If coconut flour is less expensive in your area, try using that instead. These cookies are well worth a try and are a great addition to the holidays! Any holidays. Birthdays. Late night snack. Whatever. Mmmmmm, bacon.

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