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–+ servings

Bacon, Peanut Butter and Banana Breakfast Cookies

This recipe bakes up a small batch of *gluten-free, soft bake cookies perfect for breakfast or a snack! They are full of protein, *about 5 grams each and are soft and delicous!
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Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 214 kcal

Equipment

Ingredients
  

  • 2½ oz bacon About five thin strips. Fried crispy
  • 3 tbsp banana Mashed
  • 1 egg
  • ⅔ cup crunchy peanut butter I prefer pb like this two-ingredient pb, just salt & peanuts
  • ¼ cup brown sugar
  • 5 tbsp sugar White/caster sugar
  • ½ cup almond flour *May need more almond flour if your pb is oily
  • ¼ tsp baking soda
  • ¼ tsp baking powder

Optional

  • smoked sea salt Optional, the smokey salt really adds to the baconny flavor!
  • ½ cup chocolate Chips or chopped chocolate

Instructions
 

Cook the Bacon

  • Cook bacon until it's completely crispy, remove from pan and set it aside to drain and cool

Cookie Batter

  • Mash the banana with a fork in the mixing bowl until smooth - set the fork aside for later
  • Add the egg and stir
  • Stir in the peanut butter
  • Add sugar, almond flour, baking powder and soda and mix to combine. (Test a scoopfull to make sure the dough will roll into a soft ball, if it's too runny, add more almond flour. If it's too stiff, add ½-1 tsp bacon drippings. It depends on the pb you use.)
  • Chop the cooled bacon into small pieces, set aside a tbsp to top the cookies with, and gently mix the rest into the batter. (Optional - mix in chocolate chips/chunks)
  • Scoop dough to make about 12 1½-2" sized balls and space about two inches apart on a lined cookie sheet(s)
  • Chop the remaining bacon into smaller bits, and sprinkle over the cookie balls
  • Lightly mash the cookies with a fork to make the criss-cross patteron on top, or slightly flatten them
  • Optional - sprinkle tops with a tiny bit of smoked sea salt or sugar. Not necessary, but delicious!
  • Bake in a 350°F oven until golden brown and cooked through, about 12 -15 minutes.
  • Allow them to cool at least ten minutes on the baking sheet

Notes

I adapted this recipe from author Bailey Cates Bacon Peanut Butter Cookies, found in her book Witches and Wedding Cake, A Magical Bakery Mystery. Hers are crunchy and delicious. I had over-ripe bananas and decided to add some. The bananas added moisture so I added almond flour to compensate.
*Double-check your ingredients to verify they are all gluten-free!
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For Bailey Cates original Bacon Peanut Butter recipe, refer to the "Recipes" link in the table of contents in Witches and Wedding Cake.

Nutrition

Calories: 214kcalCarbohydrates: 19gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 7mgSodium: 135mgPotassium: 169mgFiber: 2gSugar: 15gVitamin A: 10IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
Keyword bacon, bacon cookies, bacon peanut butter banana cookies recipe, banana, breakfast cookies, gluten free, healthyish breakfast, high protein, peanut, peanut butter, peanut butter cookies, small batch, softbake
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