Bacon Peanut Butter Cookies

Many of our readers have contacted us requesting gluten free and dairy free bacon dessert recipes. We’re happy to report that this recipe, created in honor of National Peanut Butter Cookie Day, is both gluten free and dairy free! With only 7 ingredients, you can easily create this delicious recipe to celebrate Peanut Butter Cookie Day on June 11th.

The peanut butter cookie easily rivals the chocolate chip cookie in popularity. For most of us, Peanut Butter cookies bring back memories of after-school snacks served with a big glass of milk. While searching for a gluten/dairy free recipe, we stumbled upon this gem from The oil from the natural peanut butter is what gives these cookies their remarkable rich, moist flavor without the need for butter. It also gives them a strong peanut butter flavor. The addition of bacon makes them deliciously sweet and savory. So simple to make, they’d be great for summer baking with the kids.

Bacon Peanut Butter Cookies

1 cup natural peanut butter, room temperature (we used Adam’s chunky)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon baking soda
1 tsp vanilla extract
8 slices of bacon (we used Bacon Freak Maplewood)

1. Preheat oven to 400 F. Place a baking rack on a rimmed baking sheet and cover with foil. Arrange bacon slices in a single layer and bake for 15 minutes or until done. Remove from oven, allow to cool and then chop into fine bits or large chunks.

2. Decrease oven temperature to 350 F. Stir peanut butter so that the oil is completely incorporated into the solid peanut butter. In a mixer, blend peanut butter, sugar and brown sugar until well combined, 1-2 minutes. Add in the egg, vanilla and baking soda and continue to mix for another few minutes. Add in the chopped bacon and mix to incorporate.

3. Sprinkle some sugar on a plate, roll dough into 1 1/2 inch balls and drop into the sugar, rolling to coat. Place cookies onto a baking sheet lined with parchment paper. Gently press down cookies using the tines of a fork.

4. Bake for 10-12 minutes, until very lightly browned. Cool cookies completely on a baking sheet. Store at room temperature. Makes 16 cookies.

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