Flourless Bacon Chocolate Cookies

February 13, 2015 3:33 am Published by Leave your thoughts

Flourless Bacon Chocolate Cookies

Flourless Bacon Chocolate Cookies
One of my favorite cookies is the classic Flourless Chocolate Walnut Cookie recipe by renowned New York City patissier Francois Payard. Making the decision to baconify such a classic, traditional recipe was a daunting one, but the result was simply amazing. The sweet, nutty, rich chocolate flavor of these cookies are the perfect vehicle for adding the savory, smoky flavor of bacon.

Ideally, a flourless chocolate cookie should be a delectable combo of soft, chewy and slightly crisp textures. You’ll need high-quality, Dutch-process cocoa powder to deliver the rich, chocolatey flavor of these cookies. You won’t believe that there’s no flour or butter in them. In fact, there’s no dairy or gluten in these cookies, so if you know anyone who is on a gluten-free or dairy-free diet, pass this recipe along. It’s the perfect recipe for Valentine’s Day, Mother’s Day, Father’s Day or make a batch for a birthday for a chocolate and bacon lover.

Adapted from this recipe by Francois Payard.

Flourless Bacon Chocolate Cookies

Makes sixteen 4-inch cookies

½ cup cooked, finely chopped bacon
1 tsp. Wrights hickory liquid smoke (optional)
1/2 cup plus 3 Tbsp. Dutch-process cocoa powder
3 cups confectioners’ sugar
Pinch of salt
2 3/4 cups walnuts, toasted and roughly chopped
4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract


1. Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350°F.

2. Line two baking sheets with parchment paper or silicone baking mats.

3. Combine the cocoa powder, confectioners’ sugar, salt, walnuts and cooked bacon bits in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute.

4. With the mixer running, slowly add the egg whites, vanilla and liquid smoke.

5. Mix on medium speed for 3 minutes, until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.

6. With a 2-ounce cookie or ice cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet, to make cookies that are 4 inches in diameter.

7. Scoop 5 cookies on each pan, about 3 inches apart so that they don’t stick when they spread. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.

8. Put the cookies in the oven, and immediately lower the temperature to 320°F.

9. Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies.

10. Switch the pans halfway through baking.

11. Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. Store in an airtight container for up to 2 days.

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