Grain Free Maple Bacon Cookies with Thyme

These grain free lovelies are a palate pleasing combination of sweet and savory. The bacon marries the maple syrup and thyme into a wonderfully different cookie, in a very good way. Use dried thyme if you must, but try to find fresh if you can!  If you don’t have bacon fat, you can sub in a good quality lard, coconut oil or butter, but the bacon fat contributes to the uniqueness of the cookie!

Grain Free Maple Bacon Cookies with Thyme

1 cup almond flour

½ cup arrowroot flour

1 Tbsp coconut flour

½ tsp baking soda

1 tsp apple cider vinegar

Pinch of salt

¼ cup dark (grade b or c) maple syrup

¼ cup cooled bacon fat

1 tsp fresh thyme leaves, woody stem and big peices removed, (sub ½ tsp dried thyme)

¼ cup + 2 Tbsp diced precooked bacon, separated.

Preheat oven to 350F

Whisk dry ingredients in medium mixing bowl. Add bacon fat and maple syrup,
 and mix with wooden spoon until well combined.

Fresh thyme has a bigger flavour profile than dried, try and find it if you can!
Luckily I still have some in the garden :)

 Add the fresh thyme and the  ¼ cup diced bacon and mix in well. Dough should be slightly sticky.

Using 2 spoons place approx 1 tbsp cookie dough on pan,

Top with a smidgen of the leftover bacon, pressing down slightly into the top of the dough to secure. 

Bake in preheated oven for 12-13 minutes or until the edges start to brown.
Remove to a wire rack to cool. 

Store any leftovers in the fridge for a few days or freezer for a few months,
if you can keep them that long!

Makes approx 16-18 cookies.

I keep bacon drippings in an empty jam or mason jar
in the fridge until I have enough to use